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Vinotemp was founded in 1985 in Los Angeles, California by Francis Ravel. Ravel initially produced and sold wine before transitioning into making wine cabinets. [citation needed] In 1993, Ravel created a self-contained wine cooling unit, which would come to be one of the companies most lucrative products.
Wine cellars can be either active or passively cooled. Active wine cellars are highly insulated and need to be properly constructed. They require specialized wine cellar conditioning and cooling systems to maintain the desired temperature and humidity. In a very dry climate, it may be necessary to actively humidify the air, but in most areas ...
A wine stopper is an essential wine accessory to close leftover wine bottles before refrigerating them. Wine stoppers are used because it is hard to put the original cork back into the bottleneck. Wine stoppers vary in shapes, sizes, and materials. The three typical types are the cork wine stopper, rubber wine stopper, and plastic wine stopper.
This may be a sweaty girl summer, but at least my wine will stay cold. Skip to main content. Subscriptions; Animals. Business. Entertainment. Fitness. Food. Games. Health. Home & Garden ...
A basement or cellar is one or more floors of a building that are completely or partly below the ground floor. [1] Especially in residential buildings, it often is used as a utility space for a building, where such items as the furnace , water heater , breaker panel or fuse box , car park , and air-conditioning system are located; so also are ...
Wine Cellar Innovations is a wine cellar manufacturing company based in Cincinnati, Ohio. The company was founded by Jim Deckebach in 1984. They design, craft, and install commercial and residential wine cellars. As of 2017, they employed about 120 people.
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This allows the cork to maintain partial contact with the wine in order to stay damp but also keeps the air bubble formed by a wine's ullage at the top rather than in the middle of the bottle if the wine is lying on its side. Keeping the ullage near the top, it has been argued, allows for a slower and more gradual oxidation and maturation process.
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