Preachin': Chilled Red Wine

[nex0s]

I love it when a food writer has fun.

These people who give you these rules, do they tell you that room temperature is as fluid as a sinner’s conscience, depending on whether said room is in a Louisiana bayou in July or in a stone cellar in Scotland in November? Of course they do not.

N.

Comments

[rivka]

Yeah. I love red wine, but I rarely drink it in the summer because warm wine is so disgusting. Room temperature in a Baltimore summer, even with window air conditioners, doesn't bear much resemblance to a cellar in Scotland... unless it's the cellars of Hell.

[la_directora]

The thing that's somehow gotten lost over time is that reds aren't supposed to be served at room temp, they're supposed to be served at cellar temp. Which is usually 55-60 degrees. So most reds are supposed to be served MUCH cooler than they are. If you chill a red for about half an hour before opening it, it changes the flavor COMPLETELY.

And when you have a red that's meant to be served chilled, like the Castell Sallegg Bischofsleiten I discovered at Centovini a couple of weeks ago - well, heaven. :)