"Anon" > wrote in message
om...
> It mentioned that just about all wines should be serverd at 65-72%. I
> like my wine chilled allot cooler than that mainly because I do not
> like the strong alcoholic vapors in the glass as I try to drink it.
> Chilling the wine seems to alleviate this. Are there certain wines
> that should "not" be chilled and enjoyed at room temperture? If so
> what is a good wine to enjoy at room temperture? As of now I don't
> care for the dry, oak taste in wine. I like
> fruitfullness(mild-bold/lightly-wet I believe)
Firstly, I feel that the 65-72F recommendation is a bit high, it should
rather be 59-65F. Secondly, the fruiter wines are often best enjoyed at the
lower part of the range. It is the big, complex, well aged and developed
wines that show best at the higher temperatures and those are often
perceived as oaky or tannic by beginners.
Anders