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Well, if you're finding new things to try at Wal-Mart, that's convenient. If there's a Sam's around, you might find a broader selection with better prices on the low end stuff and some very nice better wines available, as your experience and interest grow.

K-J has been a nice, dependable brand of California varietals--some will say it tends toward mediocrity and I've come to think of it as a bit over-priced for what you get. Yellow Tail, OTOH, has become my house wine for daily consumption with dinner, in all it's iterations. A bit heavy, but always smooth and easy drinking.

72-73F is fine as long as the temp doesn't vary by extremes and you aren't keeping the wines for a decade or more. Many will say that the wines will develop-mature faster at the slightly warmer than cellar perfect temperatures.

Unless you are buying expensive wines, and keeping them for long periods, my opinion (worth all that you pay for it!) is that wine fridge's are wasted money. It has always seemed a bit incongruous that someone needs to control the temp-humidity precisely for a "cellar" of 24-36 bottles, which indicate not much of a collection at all--which then leads to a conclusion of fairly rapid turnover.

If the fridge is to provide optimum serving temp, then one need only consider how quickly a beer warms up while watching the last three outs of the ninth inning.

Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" www.thunderchief.org www.thundertales.blogspot.com