I have some film in my fridge too.... In the meat drawer, I think. :) I'm not about to lay out the bucks for a digital camera that can compete optically with my old Nikon (I have a little digital snapshot camera for web images). :) Stooxie found a great example of what I was going to say. You can put wine bottles in there too. If you don't want to pay for individual cradles you can make them out of foil. :) Not as snobby looking as oak racks, but will do the job you want. If you really want the look of a proper wine fridge with the oak racks, just find one where they're removable. Or consider a dual zone drawer fridge. Not the glass door look, but gives you enough room for a box of red and a box of white. :) The dual zone wine fridges I've seen aren't tall enough in the white section for a box. Though...come to think of it, you could just get a regular wine fridge and take the wine out of the box. The box is for travel and stacking. Once you open it, you can just put the bladder in a pan on a shelf.

fenworth, oh boy, I will be in trouble with how my stuff is placed in bags. I always sort in the cart and when placing on the belt. Makes for a better job of putting stuff away when I get home and gives me some control over stuff getting broken or mashed. Gina, good meats is something that will be a plus. I don't cook meat often, just me at home. But I do cook nice dinners for family and sometimes it's hard to find the cuts I want. There are a couple of small butcher shops here, both a fair drive for me and the only time I can get to them is on the weekend. And of course neither one is near the stores where I do my weekly shopping. I would like to do that larger shopping trip all in one place and not have to drive 30 miles in one direction and then 20 miles in the other. I don't want to spend most of the day shopping for food, when I could be home cooking it. We do have Food Lion here and rather than go to Walmart I try to shop there for anything I don't pick up after work at Safeway. And I was let down by Safeway this year because they didn't carry the Meyer Lemons. They had them the year before and that was the first time I had been able to find them. SuperG and Super Fresh have never had them. I am hoping HT will carry them this year. Now that I have had some I want more! Teresa, I have read about FAGE Greek yogurt on a posting here and have looked for it but never found any, nice to know I might have a chance to finally try it. Thanks everyone for the info. I am already planning a trip with my daughter to check out the new store. I sure hope it is open in early Dec. so I can plan holiday cooking. Kat

Why not choose wines both you and your fiance like, that way you won't have to worry about buying too much. I don't think 1/2 bottle for prewedding, dinner and post dinner is nearly enough. At the bare minimum I would order at least 18 bottles, that's only 1 1/2 cases. Remember, most places give you a 10% case discount. A lot of your decision will also depend on how many non-drinkers you have. You may also want to have a few bottles of champagne available for wedding cake and toasts. If dinner is going to be something that goes with red wine than 67% of the wine should probably be red. If dinner is roasted chicken or lobster, I would do 100% white, plus champagne. If you run out of wine just after dinner, I suspect your guests will depart shortly after - which may or may not be a good thing! Good luck, jerri

It's interesting about the trendy wines in the 70s. I think that it's because the wines are much much better. In the 70s Americans were buying a lot of riesling, mostly cheap stuff that might even have been sweetened. Some really well known vineyards had their names used on what was pretty much plonk, and even today haven't recovered their reputations. The rieslings were things like Blue Nun, Black Cat, Liebfraumilch, etc. And then in Austria, a few people actually added a small amount of essentially antifreeze to make their wines a touch sweeter. They claim that the amounts were so small as to pose no harm, and very few people did it, but it pretty much destroyed their wine industry until recently. And in Italy, they were making horrible Chianti for mass markets and eventually decided to tighten up their regulations for what could be called Chianti. The Chianti Classico area did the same. The Brunello people did the same. Today those wines are really nice. And of course, the US wine industry was reborn in California. Lancers had pretty much killed the market for rose, as it was so bad and the trend for it passed. But in CA, they had all kinds of old zinfandel vines and in making a rose one year, Sutter Home had a stuck fermentation but they bottled and sold the wine anyhow, calling it a "blush" instead of a rose. It became its own fad, but in the process saved a lot of old vines. That wine was pretty bad- lots of residual sugar and pretty simple, but today around the world rose is once again respected and every country is producing good to great ones. To your point - winemaking world wide is MUCH better than it was in the 70s and there are many many many more wineries and wines to choose from. That completely changes the calculation when it comes to what you're having with dinner. In the Pacific Northwest they popularized pinot noir with salmon and that was only possible because they are actually making pinot noir there now, which they weren't really doing in the 60s and 70s, at least not to the same extent and at the same quality levels. There are now so many wines available to everyone from everywhere that "what wine with steak" can really become an endless discussion. Red with meat is a most excellent guideline and I like red wine so it's no problem to follow that one. On the other hand, I'm going to a dinner next week and we're going to have Chablis but they decided to make steak. Not my first choice, but what the heck. It's more important to enjoy the wine and the food and the company. Cheers!