Quote Originally Posted by Burney View Post
Assuming you’re doing it with supermarket plonk rather than first-growth clarets, it’s perfectly acceptable. It’s done in France in summer with young local wines.

We tend to serve red wine too warm generally. Always worth bearing in mind that cellar temperatures are low and that what used to be room temperature 100 years ago is not room temperature in an age of central heating.
Very true, but that's what wine fridges were made for.