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On 27 Sep 2004 13:48:20 GMT, (Hunt) said:
[snip unfriendly mailers]
] >There is one other reason, although it's not often mentioned. When a bo=
ttle
] >comes from a cold cellar it may not be sufficiently chambr=3DE9 at dinne=
r tim=3D
] >e,
] >and sitting in its cold glass doesn't help it hurry along. I often deca=
nt
] >for the simple reason of letting the wine warm up just a little faster.
] >
] >-E
] >--=3D20
] >Emery Davis
]=20
] Yes, I will, on ocassion, do the same, though more often, I'll just cradl=
e the=20
] glass in my hands for a bit to allow it to warm. Especially in the AZ hea=
t, it=20
] doesn't usually take too long. More often, than not, I'll even place my r=
eds=20
] into a chilled stone sleeve, between pouring - kinda' like a reverse "ice=
=20
] bucket," constantly used on whites.
]=20
Hmm, cooling is never a problem for me, sadly. I can rarely get my house
here above 62 F, in the winter it's more likely to be below 60, even with t=
he
big fireplaces going. So when I say chambr=E9... 
] As an aside, #3 on my little list never really comes into play around my=
=20
] cellar, but I always place it in the list as an attempt at humor. <G>
]=20
My Dad, an inveterate trickster, did #3 for years. With Carlo Rossi jugs,
no less. Horrible stuff, it garnered many a compliment... I always hid
my head when these bottles appeared.
-E
--=20
Emery Davis
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