Generally, two types of kitchen wine cellars are available - those cooled by compressors, similar to your refrigerator, and those cooled by a thermoelectric system. This type of system has no moving parts; instead, it's a solid-state heat pump that creates a cooling effect by passing an electrical current through two dissimilar conductors. The benefits of thermoelectric cooling are that it is more energy efficient than a compressor, is very quiet, gives off no vibrations (which can sometimes affect the sediments in a bottle of wine) and releases no CFCs (chlorofluorocarbons), as most refrigerators do.
On the downside, thermoelectric cellars can take longer to cool bottles of wine, and can cool only to a certain temperature, usually about 18 to 20 degrees below the ambient temperature of a room. So if your kitchen is 70 degrees, you can cool your wine bottles to about 50 degrees - fine for reds but not ideal for whites.
Thermoelectric wine cellars are widely available. Haier, for instance, sells a number of thermoelectric wine cellars with capacities of from six to 48 bottles. Some have dual storage compartments (for whites and reds) and electronic control LED displays. Franklin Chef, Avanti, VinoTemp, Cambrer, Urbina Design, Edge-Star and Sub-Zero also make thermoelectric wine cellars. Prices range from a few hundred dollars and up.
Which type of wine cellar is right for you? That depends on your home, your tastes in wine and your interest in energy efficiency and air quality. Talk to your local wine dealer or retailer, but just be aware that you have options before you buy. For more information: