Since our Wine Captains are designed and manufactured differently than our refrigerators, they are able to maintain three approximate temperature zones.

exclusive feature of all U-Line Wine Captain models (with the exception of the two-zone drawer model) is the ability to store three different types of wine at their optimum serving temperatures or safely store a singe type of wine throughout the cabinet. (Insert "The Right Temperature for the Right Wine" table from the catalog here.) Units come with an easy "set and see" digital control to easily adjust and monitor the temperatures inside the cabinet.

Although there is room for individual preference, my strong opinion is that most people drink their red wines too warm and their white wines too cold. Because alcohol has a lower boiling point than water, alcohol molecules become more active relative to the other components in a wine that is too warm. The result is that the wine is thrown off balance: you taste the heat of the alcohol over the fruit and other components. The alcohol then tends to overemphasize any bitterness in the wine.

Yes, if you hold the "AC" button for three seconds, you can control both zones with the driver's side temperature knob.

This depends what type of wine is being served. As a rule, whites are chilled and reds are not. A white should be served at around 55 degrees and reds should be served at room temperature. If a wine is too cold, the flavor remains restrained. Sometimes reds are lightly chilled in the summertime. This works better with berry-fruit flavored wines such as pinot noir.

White wines should be served cool to avoid a dull flavor. Red wine should be served warm to enhance the flavor. (If served cold, the scent and flavor is dull). Your refrigerator temperature is around 35F. We recommend white wine be served within the first 10 minutes out of the refrigerator. Red wine should be served much warmer (room temp. about 60-65F.)

Captains are crew members who are given extra privileges from the leader. Captains have authority over the crew forums and are allowed to set up crew battles.

Chilling white wines is the most popular form of serving them although it enhances the fruitiness but over chilling can cover up much of its flavor allowing the oak and richness to only be noticed. Riesling and Pinot Gris can be more chilled (say to 45-50 degrees F or just above refrigerator temperature) than Chardonnays (say 50-55 degrees F 2 hours in the refrigerator).

Most think that the wine should be at room temperature when drunk. That is wrong and wine should never be served at room temperature. As cool wine warms, vapors rise off the wine. Since your sense of smell plays a big part of what things taste like, getting those vapors into your nose is important. As a test, try drinking a bottle of wine that has been heavily refrigerated. In some ways, it will taste a lot like water, or at least tasteless alcohol.

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These meetings are held to review rules and distribute schedules. It is mandatory that each team be represented. If captain is unable to attend, someone else from that team must attend.

The night before your scheduled departure is your captains meeting. This is where you pick up your bag of shirts and hats. You will attend a safty meeting at the Biscayne Bay Marriott in Miami. Miami Check in will begin at 5pm in the Venetian Lounge at the Biscayne Bay Marriott, Captains' meeting is mandatory for all drivers! The entire crew does not have to attend, but all must sign the waivers to receive function wristbands.

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You will be given tasting measures of each wine. The total amount (should you choose to drink it all) will add up to approximately half a bottle.