Makes the appalling grog I can afford taste half decent.
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Makes the appalling grog I can afford taste half decent.
Sounds like the sort of thing WES would do, so as long as you don't mind being mistaken for an ignorant ape of a Canadian, who desperately wants to sound sophisticated when talking about food and drink, but ends up like a gourmet version of Monty's clueless football fan, you'll be fineQuote:
Originally Posted by Herbette Chapman - aged 15
Why don't you say what you really think rather than skirting round the edgesQuote:
Originally Posted by Luis Anaconda
i'm not "clueless" about football. I'm simply no way near as informed or insightful as I think I am :rolleyes:Quote:
Originally Posted by Luis Anaconda
:hehe: Fair point. Who among us is? Maybe ModdQuote:
Originally Posted by Monty92
Don't think the old maple syrup fiend is around so your goading is wasted LA. I don't suppose you even notice the temperature of wine wazzing down your scrawny neck in one straight from the bottle?
I gather that you mean in your wine cooler? If so, there is no issue with that at all. In fact, there is a common misconception about the temperature that a bottle of red should be enjoyed at. The school of thought that it should be at 'room temperature' stems from a time when the average temperature of a building was far cooler than it is today; in part due to poor insulation and also the lack of heating.Quote:
Originally Posted by Herbette Chapman - aged 15
Anyway, you should really ensure that your cooler is reading somewhere between 12 and 18 degrees celcius. Top end of the scale for a powerful and full bodied wine like new world reds. Then the lighter on the pallette the wine in question is, the closer to 12c you should chill it to.
Hope this helps.
When I was in Dijon on a scorchio day long ago a cafe-bar was serving chilled red wine. So of the French do it, it must be allowed under some circumstances.Quote:
Originally Posted by Herbette Chapman - aged 15
How dare you - like most civilized people I would not drink from a bottle. I use a strawQuote:
Originally Posted by Herbette Chapman - aged 15
A useful and informative post.Quote:
Originally Posted by Rich
Who are you and what have you done with Richard?
I was invited to a friend's for dinner last week and to my horror found that he had been storing his wine in a CONSERVATORY! This was at the start of the heatwave and when I stepped in to browse through his collection, the heat hit me square in the face. Must have been upwards of 40c in there. As a result, I had to sit him down for a long hard chat about the dangers of heat strike in wine. The temperature that your wine is stored at is just as important as the temperature that it is consumed at - hence the requirement for a cellar.Quote:
Originally Posted by Ash
This is all correct. I have been chilling my light, fruity Spanish reds during this ghastly hot weather.Quote:
Originally Posted by Rich
Yes. Although, it's hard not be a trifle concerned that a doctor should prove unable to spell 'palate' correctly.Quote:
Originally Posted by Ash
Depends on the grape but the only real reason to chill red wine is the one you are using, because you buy ****e wine and that's the only way it's palatable.Quote:
Originally Posted by Herbette Chapman - aged 15
Beaujolais is decent slightly chilled, if you must Herb.
Does rather depend on the red, imo. Fleurie, Brouilly or any Beajolais for that matter, are all better chilledQuote:
Originally Posted by Herbette Chapman - aged 15
18C is room temperature around my gaffe, Rich. And your reply is not incorrect, merely incomplete. Light, acidic reds can certainly be chilled as it improves them.Quote:
Originally Posted by Rich
However anyone who served a NSG, Barolo or Viviens-Dufort at 12C would need horse whipping, of course.
I understand. Lately I've been chilling moonshine and find it divine. In fact I just picked up a delightful June 10 and put it straight into my icebox.Quote:
Originally Posted by Herbette Chapman - aged 15
I think you should, dude. Another thing you can do, add fruit juice to make a sort of ghetto sangria. That's how I roll son.Quote:
Originally Posted by Herbette Chapman - aged 15