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 fine
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.
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.
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.