Wine Thermal vs. Wine Chiller - Angle 33
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Wine Thermal vs. Wine Chiller

Wine Thermal vs. Wine Chiller

I am a lucky enough that I have the opportunity to talk with people who are using my Wine Thermalson a large-scale basis. Their feedback is always important to me and they are often gracious and direct.  An indirect result of these conversations however, has provided me with a little insight regarding the name of our product and I’d like to clarify it here.

As you may know, I developed the wine thermals in response to a few messy experiences with wine chillers and/or ice buckets.  I wanted something cleaner and more elegant that did the job as well or even better, without ice.

Having worked in the concrete business for many years, I am no stranger to the laws of thermal mass. Concrete is one of the most common materials used in application of thermal mass techniques. But I am sure there are folks in the wine and restaurant industry who might wonder how it applies to them.

Thermal Mass has a somewhat complicated definition, but the concept involves two things: storing energy and insulating from energy fluctuation.  When people hear thermal, they think of heat—which is fair, because it is a primary component in discussions regarding thermal mass. So it is understandable that the name, “Wine Thermal” may not make you think of keeping your wine cool.

There is no need to go deeply into the science of it—the simple purpose of a Wine Thermal is to prevent the external air temperature from changing the ideal temperature of your wine or to help cool your wine if necessary.

That is why we suggest using them for white wine, champagne AND red wine.  If your bottles are already stored at the ideal temperature for serving them, they will retain that temperature during a meal, if they are placed in a wine thermal.  If you want to extend the effect, store the thermals at the ideal serving temperature too—but it’s not necessary for them to be effective.  Many folks will store their thermal in a freezer, and that can help cool the wine because it will reach equilibrium between the mass of the thermal and the mass of the wine. So, it’s great, in the case that your wine wasn’t chilled enough.

We shy away from calling our Wine Thermal a wine chiller, because that implies that it does the job of controlled temperature settings like coolers and wine rooms or that it requires ice. But we realize the implication of calling it a Wine Thermal too.

I prefer to call it a Wine Super-Hero. Or Great Protector of The Wine. Or Wine Majesty. My wife prefersWine Swaddle.  I suppose it could be Wine Armor. Anyway, you get the point:  Wine Thermals protect the serving quality of your wine—and the bottle that surrounds it–so that you only have to worry about enjoying it.





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