laserblue
Well-Known Member
pauldominic said:Sue Denim said:I once got pilloried on here for daring to suggest that the lightest of red wines could be chilled. Glad you beg to differ, pauldominic :-)
Absolutely.
In fact I go slightly further and say that the ideal serving temperature for most reds is between 15-20 C so when they say "serve at room temperature", that's probably a bit too warm since room temperature is classically about 22C.
nothing wrong with slightly chilling a light red. it's also true that modern centrally heated homes, restaurants, etc have a higher temperature than in the past. when the term 'room temperature' is used it originally meant the ambient temperature of a high ceilinged house in paris in the 19th century.
ps paul dominic - are you by any chance the owner of the wine chain peter dominic? ;)