On Jun 26, 5:49*pm, Joseph Coulter > wrote:
> Tonight, I can smell the leather, taste the dark red fruits, the
> alcohol is in balance and the tannins subtle. OK 24 hours have
> passsed, but what ithink is the major player in this scene,
> temperature. The wine served "room temp" was just a tad too warm, the
> alcohol was too easily released, the tannins too promounced, a little
> cool would have made a much more presentable beast.

Early on in my wine-drinking life, I thought "room temperature" really
meant the temperature of whatever room I was in. Eventually I learned
that most reds present best around 60-63F, or, more practically,
a little chilled below the temperature of most rooms that I'm in.

While Tom Rinaldi is perhaps best known for his Merlot, I've very much
enjoyed his Cabernets as well. They're a bit on the big side so
serving them
a bit cool is pretty important.

BTW, if you get a chance to try the Provenance '08 Sauvignon Blanc,
don't
turn it down.

Cheers,
Dana