We're doing the same. Take a close look at what separates the zones. We weren't impressed that it was enough to make much of a difference. Decided to go with the GE Monogram (single zone) to match the rest of the kitchen.

The most important factor we found was whether the shelves slide all the way out or not. Given how wine bottles fit in most of these (necks facing toward the center from the back and the front of the shelves), it is annoying to have to pull a bottle out or stick one in while clinking against the other bottles, just because the shelf won't slide very far out. Despite the tendency for years to have "full extension" shelves and drawers everywhere else in the kitchen, most wine coolers do not offer this. We ended up with the Electrolux because the shelves slide all the way out (and, ok, because of the way cool lighting). We weren't concerned about having two temperatures, despite the dire warnings from the salesmen that only one temp might be "bad for our wines". This will still be far better for our wine than the open wine rack in the dining room. And as I recall from visiting many vineyards that offer both reds and whites, they all got stored in caves that were, presumably, pretty much the same temperature.

We are also interested in a dual zone wine cooler with two independent temperature controls...under $1,500. With the single zone coolers, I would think either the white wine would be too warm or the red wine would be too cool. For those of you that have a single zone cooler, what temp do you have it set at?

We had a Sub Zero 424 in our last house and wanted the same model, but it is pricey. Our appliance dealer sold us the floor model for a huge discount since it had been in his showroom for several years. We are more than pleased with it. I'd suggest searching for a "used" or floor model to save a little.

I'm admittedly delving into uncharted territory (for me) here, but my impression is that storing red wine at about 50-55 deg is optimal for aging, but white wine is pretty much ready to drink when sold so as long as it's held reasonably cool (i.e. not in the trunk of your car) you're ok. Please correct me if I'm wrong, and if I'm right please educate me on the need for dual zones.

we remodeled last summer and put in a vinotemp from costco, of all places. It's an under counter that holds about 52 bottles (I think they claim 56 but that's a stretch). Its a single zone which we keep around 56-58. We keep the whites (don't usually have more than a half dozen) on the bottom shelf since its the coolest spot. the temp works for the reds since we sometime decant them and let them sit for awhile, and it works for the whites too. I have had white right out of the cooler, which is good for drier less fruity wines, the fruitier the wine, the colder we like it, so we toss the sweeter ones in the fridge for a little while.
Its not noisy, we usually can't tell when its on, and when we do hear it kick in, its unobtrusive.
it has a smoked glass door with wood front shelves and sturdy wire racks for the wine, and the shelves come out all the way.of course I can't find the manual, so I don't know the model #. We got it at the store, not online.

Ya think --

I drink quite a bit to wine and belong to a variety of wine clubs, so I know much more about wines than I did 10 years or so ago. I do not profess to be an expert....I just know what works for me.

Your understanding is generally correct. Wines should be stored in stable temps. Ideal is 55, but they'll age well at 60-65 degrees. 65 is tops for temps, otherwise the wine is at risk....I'm talking about the temps of storing in basements, cellars, etc.

Generally, reds are the wines that you'll lay down for a number of years. I have some in my cellar that are down for 20-25 years to achieve maximum flavor. This all depends on the wine varietal, the quality of the wine, etc. Many reds are perfectly wonderful to drink with in a couple of years.

Whites are more immediate, although there are some varieties which can be laid down for a few years -- but not for the length of time of the reds. For example, I recetnly carried back a Semillion from Australia that should not be drunk prior to 2012-2014.

Whites taste best very slightly chilled. As they are in the glass, they slowly warm to room temperature, their "nose" opens and expands, along with their flavor, they breathe, and then you have a wonderful wine. Nothing ruins a bottle of wine more than serving it too cold. Often, I'll just grab a white wine from my "cellar" -- actually my basement, where my wine cabinet is stored -- and open it and drink it without chilling. The temperature by my cabinet is closely monitored to keep it within the 55-65 degree range.

In my personal opinion, dual zones are not necessary to properly store wines. If I ever decide to replace my bar refrigerator, I'll replace with a single temp wine refrigerator. For my needs, that will be enough.

The difference is whether you want a storage cooler or a service cooler. The former is for keeping wines at a safe, optimal temperature for (possibly) the long term, particularly if your home is on the warm side or experiences temperature fluctuations. A service cooler is for keeping wines at an optimal temperature for serving. Now if you're talking an undercounter unit (i.e., capacity fo a small number of bottles) in a kitchen, my guess is that you're more interested in service, so a dual temp unit might be better for you (but if you're keeping some expensive or good quality wine for the long-term -- particularly if you have cases -- I hope you have a storage cooler somewhere in your home -- unless it's always between 50-60 degrees there).