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Originally Posted by sanctuarysam
hey G..
ya know there are many of us that think a red of this quality needs to be slightly chilled (roughly 62-65 and yes decanted to open her up sufficiently)
a rule of thumb i've always operated under (and confirmed by the wine editor at a seminar at Gourmet magazine last year) is put your reds in the fridge 1/2 hour before serving, and take your whites out of the fridge 1/2 hour before serving..but hey..YMMV
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SAM that is sacrilege to chill red wine. I know some people in the US do that , that is why I told T not to do it!!!
Room Temperature 70ºF leave it here for one hour,and drink. Period. I accept no further discussion
Let me explain, the average yearly tempertaure here is 70ºF. (54ºF in winter and 90ºF in summer).
You just making the wine feel at "home", and we drink it at our room tempertaure.
The problem is that in the US you have heaters in Winter and too many air conditionings in the summer, so temeprtures might by too high in winter and too cold in summer. Thus the recommendation you have to 60 or º65F !!!! OK??
T, please, get you room at 70ºF and drink it, preferably with a nice beef plate.
If drink off meals, drink in a round large glass, so your nose goes inside the glass when you drink, and sniff it!!
I am eager to know what you think.
Remember, here, we are all "professional" drinkers since age 16!!!
And you can get wine anywhere.
Only the whites are refirgerated here, and of course the green wine too.