graham wrote:
> On 2018-07-30 5:24 PM, Ed Pawlowski wrote:
>> On 7/30/2018 11:58 AM, Jinx the Minx wrote:
>>
>>> I hope thats an actual wine refrigerator, and not a fridge used for
>>> wine.
>>> Some would say those reds should not be refrigerated at all.
>>>
>>
>> Those that say it should not be refrigerated know little about wine.
>> Room temperature goes back to when there was no central heat and
>> houses rarely were above 60 degrees in winter. I store my reds at 64
>> degrees, whites at 47.
>>
> I store my reds a couple of degrees cooler than you but in the basement
> rather than in a wine fridge.
> Living alone means that I drink a bottle of red over 3 days. I use a
> vacu-vin and store the leftover in the fridge, allowing it to warm up a
> bit before imbibing on subsequent evenings. That combination slows the
> oxidation down quite a bit and there is very little deterioration by the
> 3rd night.

If you can find a boxwine that you like, that solves the problem because
the collapsible bag won't let air in.

I've found a few brands that are OK, but I'm not a wine connoisseur or
super-taster either. I've had a few bottles of expensive wines, and they
were very good, but not enough to warrant the high price.

On 2018-07-30 8:09 PM, Hank Rogers wrote:
> graham wrote:
>> On 2018-07-30 5:24 PM, Ed Pawlowski wrote:
>>> On 7/30/2018 11:58 AM, Jinx the Minx wrote:
>>>
>>>> I hope thats an actual wine refrigerator, and not a fridge used for
>>>> wine.
>>>> Some would say those reds should not be refrigerated at all.
>>>>
>>>
>>> Those that say it should not be refrigerated know little about wine.
>>> Room temperature goes back to when there was no central heat and
>>> houses rarely were above 60 degrees in winter.Â* I store my reds at 64
>>> degrees, whites at 47.
>>>
>> I store my reds a couple of degrees cooler than you but in the basement
>> rather than in a wine fridge.
>> Living alone means that I drink a bottle of red over 3 days. I use a
>> vacu-vin and store the leftover in the fridge, allowing it to warm up a
>> bit before imbibing on subsequent evenings. That combination slows the
>> oxidation down quite a bit and there is very little deterioration by the
>> 3rd night.
>
> If you can find a boxwine that you like, that solves the problem because
> the collapsible bag won't let air in.
>
> I've found a few brands that are OK, but I'm not a wine connoisseur or
> super-taster either. I've had a few bottles of expensive wines, and they
> were very good, but not enough to warrant the high price.
>
I used to buy box wines but found they were uninteresting, although not
unpleasant to drink. It's a real pleasure to find an inexpensive wine
that tastes like a more expensive one and I regularly buy them in the
$10-15 range. However, I have some much more expensive bottles for
special occasions. They don't always satisfy but when they do, it can be
incredible.

On 7/30/2018 10:09 PM, Hank Rogers wrote:

> If you can find a boxwine that you like, that solves the problem because
> the collapsible bag won't let air in.
>
> I've found a few brands that are OK, but I'm not a wine connoisseur or
> super-taster either. I've had a few bottles of expensive wines, and they
> were very good, but not enough to warrant the high price.
>

I often have a bo in the fridge for casual drinking and cooking. Some
boxes are swill, but there are some better ones that can nice with a
casual snack.

I usually pay $10 to $15 for a decent wine for a good dinner. At that
price I'm not so quick to use it in a sauce or reduction when a box will
serve the purpose.