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In article >,
says...
>
>>I don't really know the lowdown on the differences >between red and white
>>wines.
>
>Not sure how to read this; whether you mean you don't know the dirty details
>or much at all - but the big difference between glasses of red or white;
>
>White wine is usually best chilled. Chilled or cold red wine tastes foul
>(alcoholic grape juice, ick) - try to serve at room temperature for reds.
>
>Went to the states last summer and stayed with some friends... they took a
>bottle of Blossom Hill Merlot and plunged it into the fridge for two hours
>before dinner.... Those were the hardest smiles I've ever had to make...
>
>Best of luck - and let us know how you get on. Will be great to hear from
>ye.
>
>Kim

Ah Raven, you didn't mention Blossom Hill in your earlier post /US red wine
serving temps. You may have been lucky regarding that wine. The cooler temp
probably softened a lot of flaws. By the time you tasted it later, some
"aging" had taken place, and you found that favorable. Too bad that they
didn't serve a Merlot from Duckhorn in Napa.

Hunt