We are looking at wine storage for our kitchen set, based on size we need to 'store' about 40 bottles.
Yes, this will be primarily a 'set piece' more for show (as far as viewers are concerned) but I have a practical streak. I want it to be functional, and since it will be seen I don't want to endorse something that isn't worthwhile.
The debate here at the moment is compressor vs thermoelectric. Are the thermoelectric units in this size capable of consistent cooling? We like the no moving parts idea - sound issues while we shoot, vibration issues for the wine.
Mostly this won't be for long term storage, It'll be filled with wine that we'll be cooking with and most will only reside inside for 8-12 weeks.
Any personal experiences with units of this size?