How do you measure the temperature of wine in the bottle (which is another way of saying the temperature of the bottle, which I realize may not be the same as the temperature of the wine)?
I am not trying to be funny, but simply trying to match the practical aspects of attempting to serve wines at specified temperatures with the conventional wisdom that specifies at what temperature certain wines will be best served.
Of course, I can get wines to 0C/32F by placing them in an ice bath. But how do you know, for example, that your wine is at, say, 45F?
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