The thread about wine in the freezer reminded meof the following. If a red wine is far too cold to be served immediately I sometimes put it in the sink in lukewarm water for five minutes. Works perfectly. I can't imagine, however, that I was the first to think of this method. Yet I've never encountered it in one of my copious books on wine or Decanter etc. Any comment?
Thijs Bonger
Thijs,
I find (in the US), that the opposite is most often the case, with the reds being too warm upon serving.
Some advocate popping the too-cold red into the microwave, but I have not tried it. At my place, I usually bring the reds (talking fuller bodied reds here, not BJ, or light guys, who seem to like being chilled a bit) up from the cellar at 55F. I'll pour and just let stand a moment, or cup my hands around the bottom of the bowl. Now, I know that this is NOT the proper way to hold a wine glass, and there ARE some fingerprints, but in no time (remember, I'm in AZ, so it is hard to find anyplace too cool), the wine is ready to be consumed. Only time the reds see much cooler temps, is with an opened bottle that was in the fridge. I'll remove the bottle about 30 mins before serving, and do the same hand-warmer trick, if necessary. Heck, I find myself warming many, many whites that way in restaurants.
Hunt
] In article , snipped-for-privacy@wanadoo.nl says ] ... ] >
] >The thread about wine in the freezer reminded meof the following. If a red ] >wine is far too cold to be served immediately I sometimes put it in the sink ] >in lukewarm water for five minutes. Works perfectly. I can't imagine, ] >however, that I was the first to think of this method. Yet I've never ] >encountered it in one of my copious books on wine or Decanter etc. Any ] >comment? ] >
] >Thijs Bonger ] ] Thijs, ] ] I find (in the US), that the opposite is most often the case, with the reds ] being too warm upon serving. ] ] Some advocate popping the too-cold red into the microwave, but I have not ] tried it. At my place, I usually bring the reds (talking fuller bodied reds
[]Hunt and Thijs,
I have tried the microwave method. I believe the restaurant industry refers to this as grilling a wine. It works perfectly, at least for the inexpensive subjects of my experiments.
A warm water bath works well too, and doesn't require decanting, but does need more time. My cellar here is too cold to let the job be done in 5 minutes.
-E
says
Emery,
I think that many in this NG have use the "mike" for reds that are too cool, and IIRC, all have given a PASS, i.e. good grade to the method. I have not tried it, as I'm too busy placing wet poodles into mine - no, don't call PETA, that is a crude anti-poodle joke.
Hunt
PS to quote loosely, an unknown source, "if I had to go into battle an charge the enemy lines, I would want to do so with a thousand poodles, as the enemy would certainly shoot the poodles first... "
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