When it comes to fermenting fruit, I am mostly a cider guy, but I have successfully made wine from grapes, and have also used Montmorency cherries. All turn out great. I have always had the best success with Danstar Cote des Blancs yeast. It will finish very dry, but produces the most pleasant tasting cider or wine of any yeast I have tried. You can backsweeten with lactose, maltodextrin, or even fresh juice or concentrate if you want carbonation and fresh flavors. You can also play with sulfite and sorbate to kill the yeast for backsweetening, although my own personal results have been very mixed on this -- seems it sometimes works, but sometimes doesn't work very well at all and can produce gusher bottles. Be very careful with any backsweetening. I have also tried Splenda and I hated it -- tastes way too fake and chemically to my palate. Stick to non-fermentable lactose or maltodextrin and you should be in good shape. All sorts of fruits can be juiced and fermented. Try it and see what you think. You are limited only by your own creativity and availability of fruit. It can be a VERY addicting hobby. Almost as addicting as homebrewed beer, which is my primary passion. I am a Recognized BJCP beer judge. Never got the cider or mead cert, at least not yet. Someday. If you're into any of this kind of stuff, I might suggest checking out the Northern Brewer forums at http://forum.northernbrewer.com. That is my primary hangout for all things fermentation related. There are several others out there as well. Google them up.

I've got a few questions which may help with recommendations. What is your budget? Are you keeping the fridge in the garage or in the house? Do you really need dual zone ie do you have a lot of both red and white? Take a look at this site. They have a lot of info, but they do make a distinction between a fridge and a cellar. Here is a link that might be useful: Wine fridge

Thanks Jay, He has wanted to be a Marine since he was very young. When he was in the 4th grade and had to write the story of his life, he wrote that he wanted to be a Marine when he grew up. Now THAT is sticking to the plan! LOL The first 3 weeks were the hardest for him because he wasn't allowed to use his contacts and his glasses are so strong that they had to send them off base to be made. So, all he could see was a blur when they were showing him stuff that he had to learn like hand to hand combat, etc. Betty

Definitely a different perspective. We are surrounded by wine country, have been in the wine industry and are big wine drinkers. Our remodel did not include room for a wine cellar so our compromise was a custom built-in in our dining room - open concept so kitchen and dining room flow right into each other - flanked by 2 wine refrigerators. One is a full length and the other is wine on top two drawers fridge on the bottom. THose are for kids beverages and beer. We love them - they are beautiful to look at and serve an absolute need for us - they are full and we just moved in. We are mostly red wine drinkers and red wine stored needs to be kept at 54-56 for optimum storage. All that said - I would not use the space for something if I did not personally need it for looks only. Function is always number one for me. I fell in love with a Sonoma Cast Stone 4 ft sink I "thought" was functional - only to find out for the VERY first time AFTER it was installed that it needs to be sealed every month - and not used for 2-3 days after sealing with some awful stuff that you need gloves and a mask to apply (yeah right - that is "green") - and no boiling water can be poured in the sink at all - ever. SO no pasta water etc. TG I have a prep sink near my stove. I am not sealing it and have no idea what that means in terms of wear but I have chemical allergies and I do not need to mess with toxic sealers. My point - it is gorgeous but it doesn't make up for the fact that I see it everyday and think what a waste of space for something non-functional.