Frequently Asked Questions

The recommended cellaring temperature is between 12 and 14 degrees Celsius. Whichever temperature you choose, the key is to remember that the temperature must be constant.

No, the thermal mass of the wine and glass bottles maintains the temperature of the wine while the slow-cycle compressor brings the ambient temperature (the small amount of air between the bottles) back to the desired level. The ambient temperature quickly returns to the correct temperature as the thermostats senses minor temperature changes and activates the compressor immediately.

YES — if you’re only cellaring wines under screw cap closures.
NO — if some of your wines are under natural cork: the reason for this is that Multi-Zone wine cabinets cannot maintain humidity levels high enough for corks to remain intact over long periods of time.

No, wine cabinets are not fridges. The temperature does not go low enough to keep food fresh and are not cold enough for the serving of beer. The Vintec Beverage Centres are designed for beers (or white wines at drinking temperature), as they can cool beverages down to 2 deg C, and have metallic racks on which to stand beer bottles up. However, they are not suitable for food storage.

No: ensure your wine bottles do not touch the back panel of your wine cabinet. If the bottles touch the back panel the labels will be affected by the condensation running from the back wall on to the bottle. This would also allow less condensation pooling in the tray to be reheated and redistributed through the cabinet as warm vapour, and would thus affect the humidity in your wine cabinet.

YES, humidity is important to ensure that corks do not dry out and shrink. If air can get into the wine it will cause oxidation, generating off-odours. Another symptom of low humidity is corks breaking/crumbling when being removed.