I have the Marvel 6BARM fridge that I use exactly as you describe. The fridge is considered dual zone, but it only has one thermostat setting. The way they achieve dual zoning is with an adjustable glass shelf. The space above the glass shelf is close to the thermostat's setting and the space below the shelf is 3-5 degrees warmer. I set it at 45 degrees and use the top half for whites and beers and the bottom half for reds. The beers aren't ice cold, but they're cold enough. It is loud. But, I found a way around the noise. I lined the space with some Owens Corning purple styrofoam insulation that I picked up at Home Depot. After treatment, the noise level is now down to a "Normal" room level according to my sound meter iPhone app. It's about the same as my main fridge now. I bought the fridge for about $900, so I got a good deal. It's a decent fridge, but I would never pay $1400 for it. You should also look into Perlick. Do a search on GW and there should be a link to their online outlet for some good deals.

Check the actual temperature with an accurate thermometer.

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.

We purchased a Marvel (I believe it was around $1500) and are happy with it as a beverage centre. We store all types of beverages in it as the bottom is partitioned from the rest, making it a few degrees warmer and more ideal for wine, whereas the top is colder and more ideal for sodas and coolers. It is louder than the fridge, but it is not at all loud or disruptive. But I should also mention that we don't use it as our main wine storage source.