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Posted to alt.food.wine
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Wine Temperature
In article >, says
....
>
>enoavidh wrote:
[SNIP]
>
>Well, De, we don't want to jump to conclusions, but your case is a
>pretty strong one:
[SNIP]
>
>The bottom line: feel the bottle. If it's a full-bodied red, it should
>be slightly cool to the touch; if it's a big white or lighter red it
>should be quite cool; if it's a lighter white it should be cold but not
>ice cold. No need for any thermometer IMO.
>
>HTH ;-)
>Mark Lipton
And, with far too many restaurants in the US, be prepared to let any bottle of
white wine sit on the table, and ask for an ice bucket for almost every red.
There are exceptions, of course, but "ice-cold" whites and "kitchen-temp" reds
are all too common. [Just a pet peeve]
Hunt
PS, I gave up on the anal, analytical practice of monitoring the exact serving
temp on my wine years ago, as it cut into my "drinking time." However, I'll
admit that I did get hung up on it for some years, much to my regret.
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