Chianit's serving temperature

Steve Timko wrote in news: snipped-for-privacy@news.sf.sbcglobal.net:

sounds like where I would like it, just a little off of the ambient room temp works for me for most reds.

Word of warning stay away any itailan wine with the vintage of 2002. Oh and by the way room temp is not the over heated american housee temp so 65 to 68 is fine

Bill Windrow Wine Manager Shoppers Wines

Steve Timko wrote:

Word of warning stay away any itailan wine with the vintage of 2002. Oh and by the way room temp is not the over heated american housee temp so 65 to 68 is fine

Bill Windrow Wine Manager Shoppers Wines

Steve Timko wrote:

If you've been drinking them colder than that, then yes, you've been drinking them too cold.

Also, I've found that Italian reds especially improve with aeration. A couple of hours in a decanter after splash-pouring really allows young Chianti to open up.

Tom S

Geeeez, in a country that goes from alpine to mediterranean to desert-like climate, you mean not a single 2002 wine came out OK?

Pardom my scepticism, but do you realize how meaningless you recommendation is? I won't even ask the basis for this statement of yours...

Cheers

While it's true that 2002 is considered a poor vintage in Italy, that's by comparison with the string of excellent vintages that preceeded it.

Some of the 2002 wines are decent, however. I hear that many of the Brunello producers declassified their production to Rosso di Montalcino, and are offering them at reasonable prices.

Tom S

Repeating myths does not make them true. The wine is as good as it gets right at opening.