I’ve never quite gotten into wine either. I like most stouts and porters. Bit anything too hopy in my bear and it’s going in the sink. Shame with the whole IPA revolution going on. Other than that cider and cocktails are the only thing I really enjoy consuming. Everything from the sweet Swedish Briska to the most fermented fresh pressed apple cider goes down without much problem.
So there’s a lot of text under the criticism section, And I’m sure my argument against it is nothing new, but wouldn’t the operation and monitoring of the door take some energy? Even in a “friction less spherical cow” perfect world, removing the cost of operating the door seems to be a bit of a stretch.
What are the arguments for it really?