I am looking for suggestions at to bring up the temperature of red wine for
serving.
At times you may have an unplanned visitor or just the desire for a specific
red wine. At this time of year my wine cellar is at 55F but will drop to
45F soon. I have thought about putting the wine in the microwave but I am
afraid it may give it some kind of shock possibly similar to bottling shock.
comments welcome.
Joe

Sarge wrote:
> I am looking for suggestions at to bring up the temperature of red wine for
> serving.
> At times you may have an unplanned visitor or just the desire for a specific
> red wine. At this time of year my wine cellar is at 55F but will drop to
> 45F soon. I have thought about putting the wine in the microwave but I am
> afraid it may give it some kind of shock possibly similar to bottling shock.
> comments welcome.
> Joe

The same way you chill white wine. Put the bottle or a decanter in water,
maybe 70-75 degrees. It works especially well with a decanter since the volume
of wine may not be the whole bottle and the surface area is larger.

Sarge wrote:
> I am looking for suggestions at to bring up the temperature of red wine for
> serving.
> At times you may have an unplanned visitor or just the desire for a specific
> red wine. At this time of year my wine cellar is at 55F but will drop to
> 45F soon. I have thought about putting the wine in the microwave but I am
> afraid it may give it some kind of shock possibly similar to bottling shock.
> comments welcome.

I've heard the microwave referred to as the "sommelier's secret." I'd
hesitate at putting an entire bottle in the microwave, but zapping a
glass of chilled red to bring it up to temperature should be OK, as long
as you don't get local heating effects that cook one region of the wine.
All in all, it's far safer (if slower) to warm in a water bath.

Mark Lipton

In article >, says...
>
>Sarge wrote:
>> I am looking for suggestions at to bring up the temperature of red wine for
>> serving.
>> At times you may have an unplanned visitor or just the desire for a
specific
>> red wine. At this time of year my wine cellar is at 55F but will drop to
>> 45F soon. I have thought about putting the wine in the microwave but I am
>> afraid it may give it some kind of shock possibly similar to bottling
shock.
>> comments welcome.
>
>I've heard the microwave referred to as the "sommelier's secret." I'd
>hesitate at putting an entire bottle in the microwave, but zapping a
>glass of chilled red to bring it up to temperature should be OK, as long
>as you don't get local heating effects that cook one region of the wine.
> All in all, it's far safer (if slower) to warm in a water bath.
>
>Mark Lipton

Yes, I'd opt for the water bath, especially as it is easier to monitor during
the heating. I've not tried the mic, and wonder what changes might take place
with it. I base that question on the problem that I find with much food that
has been microwaved, even just for re-heating. The taste changes on so many
items, that I use the microwave for heating water, and little else. Has anyone
done a side-by-side of mic'ed wine v non-mic'ed wine? Just curious.

Hunt

In article >, says...
>
>Sarge wrote:
>> I am looking for suggestions at to bring up the temperature of red wine for
>> serving.
>> At times you may have an unplanned visitor or just the desire for a
specific
>> red wine. At this time of year my wine cellar is at 55F but will drop to
>> 45F soon. I have thought about putting the wine in the microwave but I am
>> afraid it may give it some kind of shock possibly similar to bottling
shock.
>> comments welcome.
>
>I've heard the microwave referred to as the "sommelier's secret." I'd
>hesitate at putting an entire bottle in the microwave, but zapping a
>glass of chilled red to bring it up to temperature should be OK, as long
>as you don't get local heating effects that cook one region of the wine.
> All in all, it's far safer (if slower) to warm in a water bath.
>
>Mark Lipton

Yes, I'd opt for the water bath, especially as it is easier to monitor during
the heating. I've not tried the mic, and wonder what changes might take place
with it. I base that question on the problem that I find with much food that
has been microwaved, even just for re-heating. The taste changes on so many
items, that I use the microwave for heating water, and little else. Has anyone
done a side-by-side of mic'ed wine v non-mic'ed wine? Just curious.

Hunt

Sarge wrote:
> I am looking for suggestions at to bring up the temperature of red wine for
> serving.
> At times you may have an unplanned visitor or just the desire for a specific
> red wine. At this time of year my wine cellar is at 55F but will drop to
> 45F soon. I have thought about putting the wine in the microwave but I am
> afraid it may give it some kind of shock possibly similar to bottling shock.
> comments welcome.
> Joe

The same way you chill white wine. Put the bottle or a decanter in water,
maybe 70-75 degrees. It works especially well with a decanter since the volume
of wine may not be the whole bottle and the surface area is larger.

Sarge wrote:
> I am looking for suggestions at to bring up the temperature of red wine for
> serving.
> At times you may have an unplanned visitor or just the desire for a specific
> red wine. At this time of year my wine cellar is at 55F but will drop to
> 45F soon. I have thought about putting the wine in the microwave but I am
> afraid it may give it some kind of shock possibly similar to bottling shock.
> comments welcome.

I've heard the microwave referred to as the "sommelier's secret." I'd
hesitate at putting an entire bottle in the microwave, but zapping a
glass of chilled red to bring it up to temperature should be OK, as long
as you don't get local heating effects that cook one region of the wine.
All in all, it's far safer (if slower) to warm in a water bath.

Mark Lipton