Janet H Walker on fri 23 jan 98
Sam Cuttell on wine coolers:
...fire my wine coolers to ^10 ox. glazed in and out
...Helps with keeping the table dry...
So, I'm wondering what the mechanism for cooling is with this
approach to wine coolers. Is the idea that you chill the wine first
and then stick it in there and it stays sort of cool because of the
insulation effects of the walls keeping the cold air from flowing
away?
I thought that real "cooling" happened with porous containers,
allowing evaporation through the walls of any moisture collecting on
the outside of the bottle. The evaporation itself is what causes
the cooling, just like the swamp coolers in the southern areas of
this country.
These glazed containers are more properly "wine holders" than "wine
coolers", n'est-ce pas?
Always a stickler for terminology, insofar as it affects understanding.
Jan Walker
Cambridge, MA USA
Lili Krakowski on sat 24 jan 98
There are two (at least) types of wine coolers--although now there are
some wonderful pouches that do the job. One is the romantic old fashion
ice bucket type you see in old movies: Cary Grant snaps his fingers at
the wine steward and a waiter with a wine bucket and a Jeroboam of
champagne appears --And Katherine Hepburn swoons--who wouldn't? Here the
bucket is just that and filled with ice. The
less suave cooler works by evaporation. It is porous and one saturates
the clay with water and chills --not freezes it.. The wine bottle is put
in it and REMAINS COOL. I doubt it will make a room temperature white
wine crisply cold. On the other hand it will keep a red wine from
gettingoverheated. I would make this type of cooler from a good
earthenware clay that is resistant to moisture--the clay I'd make outdoor
pots with. There is, however, no reason I cand think of why one cannot
make ice buckets. ALSO REMEMBER: The porous cooler WILL leave moisture on
whatever it sits on. If you are used to sipping wine while playing yer
pianer, keep that wine cooler off the French polish, you hear?
On Fri, 23 Jan 1998, Janet H Walker wrote:
> ----------------------------Original message----------------------------
> Sam Cuttell on wine coolers:
> ...fire my wine coolers to ^10 ox. glazed in and out
> ...Helps with keeping the table dry...
>
> So, I'm wondering what the mechanism for cooling is with this
> approach to wine coolers. Is the idea that you chill the wine first
> and then stick it in there and it stays sort of cool because of the
> insulation effects of the walls keeping the cold air from flowing
> away?
>
> I thought that real "cooling" happened with porous containers,
> allowing evaporation through the walls of any moisture collecting on
> the outside of the bottle. The evaporation itself is what causes
> the cooling, just like the swamp coolers in the southern areas of
> this country.
>
> These glazed containers are more properly "wine holders" than "wine
> coolers", n'est-ce pas?
>
> Always a stickler for terminology, insofar as it affects understanding.
> Jan Walker
> Cambridge, MA USA
>
Lili Krakowski
Judith Enright on sun 25 jan 98
Wine buckets are fun to make and work marvelously! I made a few over the
holidays and they were very popular. Glazed inside and out and fired to
^10, they hold ice and wine bottle well and (oh joy!) did not leave a ring
on the dining room table after sitting overnight. Try it -- you'll like it!
-- Judith Enright @ Black Leopard Clayware
email: BLeopard@ricochet.net
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