Where we live in NC I have a Crawl spalce under house not a true cellar. So
I use mostly Eurocave.

I was in a friends house with a cellar on a 100 degree day here in NC and
can tell you that they are NOT cool enough here. It temps were about 75
degrees and varyed tremendously. He had to use air cooling unit to get
temps for wine storage.

I enjoy my eurocave system but due to space capacity, I store my champagne
in a true refrigerator but no food is there...only wine in my garage.

Never had a problem.
"Emery Davis" > wrote in message
...
> On Fri, 26 Oct 2007 15:34:28 -0700
> Shaun Eli > wrote:
>
>> If the cork prevents the liquid from getting out (and the liquid is
>> small molecules, mostly water) I'm pretty sure that my garlic isn't
>> going to get in. The seal on the bottle is MUCH more secure than the
>> seal on my fridge door and my kitchen doesn't smell like what I put in
>> the fridge unless I take it out and start chopping.
>>
> And yet, your argument is contrary to conventional cellar wisdom, unless
> you consider the seal on champagne tighter than other bottles.
>
> Typically we try to cellar wine away from "strong" smells, like petroleum
> from a furnace. Are you saying that you think it's fine to cellar wine in
> any malodorous environment so long as the temperature is OK?
>
> Putting aside the "size of molecules" argument, surely we expect some
> gaseous exchange by way of the cork. That's why screw tops age
> very differently than cork (is my guess anyway). Certainly it is
> reasonable
> to posit that some foody smells might also penetrate.
>
> The question of vibration is separate, personally -- although I'm a strong
> believer in travel shock -- I think vibration from a refrigerator would
> not
> have much effect.
>
> All this said, my cellar is cold enough that champagne needs little
> chilling!
>
> -E
>
> --
> Emery Davis
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