Hey there,

I live in England, UK. There're very few native English wines, mostly
because the climate is so poor for the grapes. We had a pop at making our
own with the fruit from the vine that's strangling half our garden - failed
miserably, but was... interesting.

I'm a red wine person, myself. No particular reason; I expect whites could
grow on me equally if I gave them enough time...

Recently remembered an incident about a year ago where I went over to the
states to stay with a family of American friends. They put on a gorgeous
dinner one night, with one problem..

They chilled the red, in the fridge, for two hours before serving.

Ick...

I can't remember what it was now, but I do recall it was a decent enough
wine that should not have tasted like that. :-S It wasn't corked, because I
tried it again the next day (after it had been sat at room temperature
overnight) and it was absolutely fine.

Natch, I didn't say anything at the time; I just assumed that they either
didn't drink red much - and put it on for me cause they knew I liked it - or
they just didn't know any better.

But the more I think about it, the more I wonder... Is this a cultural
difference?

Any brit who can pronounce Sauvignon (sp?) properly won't ever chill red
wine... But what about ye Americans (or, for that matter, other countries)
on this board - how do you treat a red?

I'd really appreciate any feedback on this,

Thank y'all
Raven