Ideal Wine Coolers is ever responsive to customer inquires and requests.  We have found some new products that can meet your special space needs.

Dormitory Space Limitations Can Be Solved.

With fall college season starting in a month or so, customers have approached us about carrying a line of compact refrigerators and mini freezers that will conveniently fit the small spaces of a domitory room.   We were pleased to find several Danby and Edgestar products that will meet the need.  Additionally, we discovered a refrigerator/freezer chest type that one can use on regular household current or plug into a car 12 volt power source.  Imagine traveling to a relative for that get-together meal and hauling  food safely kept cool in your truck without the mess of ice melting.

RVers Solve Your Lack of Refrigerator and Freezer space.

If you own an RV and would like an easy solution to extra freezing and or refrigerator space, we have three  EdgeStar Chest Refrigerator/Freezers that will run on 110 volt or 12 volt power.  These compact freezers have a temperature range that will freeze the contents or keep them at a refrigerator perfect temperature.  They come with the two different power cords you will need.

Some examples of the products we selected are pictured below.  For more information visit our compact refrigerator and our mini freezer website pages. 

Biggest Wine Country

Cabernet Sauvignon and Chardonnay

Visit Texas Hills Area

Many of us have danced the Texas Two-step.  I found another Texas tradition, the Texas Two-sip.  The Texas Two-sip is a challenging, blind taste test of a collection of in state and out of state wines.  The goal is to use your taste buds to find the best.  There are special rules and forms to fill out, but no specific rules on what food you can eat.  Sounds like a party to me.  The only caution I have is I did not find out the rule when you get to take your blindfold off.  Be careful where you step.

When I was in the military traveling home on leave, I had car trouble in Fredericksburg.  The people took me in, fed me and housed me, while the resident mechanic repaired my heap.  When I was getting ready to leave, they gave me the gift of a thank you for my service and covered all my bills.  Because of the wine growing there, I now have another reason to take a pause there.  Look out Highway 290 here we come.

Author: Ronald Senn, Vice-president, Ideal Wine Coolers, June 2010

You work for days on end until the time arrives when you get a day off from work.  It only took seconds to kiss my wife, grab my gear, hook-up the boat and hang the “Gone Fishing” sign on my office door.  My wife yelled at me as I was going out the door: “Don’t catch anything if you don’t want to clean it”.  Ten relaxing hours later, I appeared at the kitchen door with a stringer of bass, crappie and catfish.  Before my wife could corner me, I started immediately to clean the fish at the kitchen sink.  Of course, my wife would have preferred that I clean them outside.  She did give me the go ahead as long as I took the fish remains to the out door garbage can, scoured the sink with Lysol, mopped the floor and sprayed some aerosol fragrance that I will call “Odor de Normal”.  Time spent traveling to fish, catching the fish, cleaning the fish and sanitizing the kitchen totaled 12 hours and 27 minutes.  This was still better than 8 hours behind my desk. 

Couple of weeks later, I declared, “Tonight we are having those fish I caught for dinner.”  My wife said, “You cook and I will go to the store for some wine”.  She then asked a series of perplexing questions, “Are you leaving the skin on or taking it off?”, “Is the meat from these fish white, pink or red?”, and “How are you going to cook the fish?”  In a somewhat sarcastic way, I responded, “Skin on, white meat, grilled.”  She left me with the passing comment, “That is all I needed to know” and off to the store she went.  I did not have to be told that she knew what she was doing, because the “smarty-pants” grin on her face told me.  The fish and wine combination that resulted from our joint efforts made the evening for us. 

What she knew about wine and fish, I obviously needed to learn without her knowing it.  I do not do well when “smarty-pants” is right.  Research with help from the search engines was undertaken immediately.  I found a posting by Kara Newman in what she calls a “Whimsical Guideline” for wine and fish/seafood combinations.  She said, “White wine with white seafood, pink wine with pink seafood, and red wine with red seafood”.  I thought that rule might be too easy to be true.  More research merely uncovered the wide range of opinion and advice on this topic. 

I discovered there are principles to follow to get the right combination of fish and wine.  The principles involved are the weight and texture of the food, the intensity of flavors, the need to balance tastes and the need to match flavors, unless a counterpoint flavor would be better.  This did not make sense to me until a read an article on DrinkWine.com called Basic Principles of Successful Food-Wine Pairing.  I even found out what “umami” was. 

The WineDoctor.com has a whole series of paring wine with everything from soup to nuts.  The most important pairing that they tout is the paring of wine with people.  I am a firm believer that you should drink the wine that you enjoy the most and worry less about what food you may have paired with.  They said pair red wine with fish, but they also added plenty of “ifs and buts” to their basic rule.  I also came across an article by Sheral Schowe called “Choosing the Best Wine for Fish”. Her article provides more specific input on the wine and fish combinations.  Another website, Ehow.com has a complete array of instructions, tips and warnings to help guide your fish and wine selections. 

My research was complete and I was ready for the next time we had fish for dinner.  It did not take long for my research to pay off.  My wife said, “I bought some fresh halibut at the store for dinner tonight”.  I replied, “That sounds great to me.  You cook and I will pick up the wine”.   She responded, “What wine were you going to get”.  Without hesitation and with a Cheshire cat grin of my own, I said, “Without a doubt a Chardonnay, Condrieu or Rousanne would be the perfect match with halibut”.  The dumbfound look on my wife’s face was worth the research.  Who says that you cannot teach an old dog a new trick? 

Remember what I always say store your wine properly, serve it at the right temperature and enjoy it completely. 

Author: Ronald Senn, Vice-president, Ideal Wine Coolers, June 2010

Most everyone is familar with the wine cooler, wine refrigerator and wine cellar construction materials of steel and glass.  There is no limit to the variety and design features that could compliment any home.  However, if you are looking for wine storage at its finest with the quality of fine furniture, there are several pleasing alternatives.

Ideal Wine Coolers is pleased to “bring on board” fine wine cooler technology housed in classic, wood finished cabinets.  We have accumulated a collection of credenza, up-right and bureau style fine wood cabinets that would make an elegant addition to any home.  A few of the wine furniture cabinets are showcased below.

Bleeker Bar Model with Extra Storage Compartment

This wine refrigerator furniture has the added feature of an upper storage area with a drop-down serving surface.  It will hold 21 bottles of wine.

Bordeaux Model Dual Zone Wine Cabinet

This classic wine refrigerator cabinet has dual zones to facilitate keeping both your red and wine wines.  It will hold 84 bottles.

Hamilton Model Two Door Wine Storage Cabinet

This wine refrigerator furniture cabinet has two doors and comes with a lustrous, black finish.  This model will hold 40 bottles of your best vintages.

Go check out our other exciting wine cellar furniture cabinet designs.