I feel I've been tooting their horn a lot lately but call Scott at Perlick. He is in charge of Factory Seconds. If you are looking to build in the unit, really no big deal if you have a little ding on the top or side. He's been holding mine for me until we are ready for it. Such a great and friendly guy. What an incredible product. The savings on the 2nds is incredible. What I was quoted in the store for the beverage center I'm getting was $2k+, I'm getting it for $860. That's a great savings! If there is an issue with putting it in the closet he can tell you. If there is a company that has one that can be put in the closet, I"m sure they must have one. Call him Monday. You won't be sorry. Tell him I (Karen) sent you. I don't get any discounts or kickbacks from recommending them. I"m just so thrilled to have found them. Here is a link that might be useful: http://www.bringperlickhome.com/products/factory-seconds.php

Boy, I've been waiting for someone to ask about this. We found the best deal - a 50 bottle wine cooler by Magic Chef for $299 at Home Depot. Before you laugh, understand that we spent a lot of money renovating our kitchen, and have a SubZero fridge and a Viking stove. Quality matters to me. But after researching all these wine coolers, and being shocked by sticker prices of upwards of $1,000 for a nice brand, I decided that I really did not want to spend that just to cool a beverage that means more to me than anyone else in our family of five (including our three teenagers). I love white wine, drink it often, but I really don't want to spend that much on a cooler. The Magic Chef does the trick. I do have to say, however, that we had a problem with it right after it went off warranty -- a beeping sound every two minutes that wasn't mentioned as a possible problem in the manual's troubleshooting, guide, and no one else seemed to have (I searched GW and the Internet). We called the company, and they said it was probably the thermostat. They offered to send a new one, at no charge to us, that they assured us we could replace ourselves. They were right; my husband put it in, no problem, and the cooler works like a charm again. It is cheap cooler overall, but it keeps the wine at the temperature I want it to, and we even keep sodas and juices in there for the kids. I love it and have no regrets.

@julieste - I often find it difficult to figure out who is answering whom on these forums. I've never been able to find I way to tag the person I am resounding to. Again, I agree with @kaseki. If you want to keep some regular refrigerator stuff then you need a model that will be cold enough to be safe. 40 needs to be somewhere in the range. For me preferably the upper temp rather than the lowest.

I figured out a way to use my strawberry cranberry jam--it turned out good on a graham cracker spread with Hershey's chocolate spread and then the jam on top of that. Good with one of our favorite wines, "Old Vin Zin" (fandel). It was a very good taste combination, the chocolate and the cranberry and the wine counterbalanced each other. I don't think that "charcuterie" is for wine tasting per se because yes, you are not going to really be able to "taste" the wine if you pair it with other strongly flavored things. But I like to drink wine with food too. I think any type of snack with wine is for sitting and enjoying both wine and food. And if you are winos and foodies like we are, you are going to want to do that a LOT, and not just with friends. So what I was thinking of is little easy peasy wine snacks that aren't necessarily formal of fussy and can easily be put together when the mood strikes. Could also work really with cocktails. We just came back from two days at a beach town. Alcohol and small bites "al fresco" are big right now. People don't want to be inside anymore in the summer. Honestly, unless it is cold and rainy, I am totally on board with this trend!! It could just as easily be called "tapas" I guess, although for me, tapas is something a little more involved. The best foods I found from our meager samplings were plain stuff but with high quality ingredients and simply prepared. We had some deep fried breaded portabella mushrooms strips which were excellent. Just a simple take on the bar standard of deep friend mushrooms, but with the more flavorful portabellas and a home made breading so not the salty, soggy cloying stuff that is basically thawed from the freezer and fried at most bars. I won't be making that at home any time soon, although I might give my marinated mushroom salad another try. I had it once at a restaurant salad bar and liked it so much I got the recipe. But that's not really a "poof" or "poop" (pantry) kind of thing, but definitely a good tapas food, anything with mushrooms. I used to keep the phyllo cups in the freezer. I maybe can again, but right now gonna have to put on hold as I am desperately trying to clear out our freezer so I can clean it before I have to fill it with summer harvest things . . . Those phyllo cups make any type of thing taste gourmet. I used to make jam tarts with them all the time . . . absolutely a poof item since they do not hold up well once filled, they get soggy. I once served them at a party filled with store bought spinach dip and topped with a sliced water chestnut and I got raves. No one at the party had ever thought of that before . . .