November Blind Tasting Lunch

"Richard Neidich" skrev i melding news:VVdqd.8000$ snipped-for-privacy@newsread3.news.atl.earthlink.net...

Neither by my standards, if you excuse my mingling in...

50FC is about ideal - 55FC your wines will develop a wee bit faster (not a bad thing by itself nowadays... :-) 45F| is pretty cool and you'd have to wait ages for the wine to get ready (a good idea if you've bought Mouton R. -82 by the truckload to place alongside the -45 and -28... but then your address would be Glamis Castle, Scotland... :-) 60F would be rather warm, I feel, but not an impossible temperature really.

As you surely know the important thing is keeping a steady temperature, not more than 1 degree daily fluctuation. Anders

50 = cool 55 = average 60 = high but acceptable 60+ = warm 70+ = put on the tea pot, I think you are done!

As has been discussed in this forum before, don't get too paranoid. Recent bottles of my 85 Lynch Bages and 88 Meyney (Bordeaux) have been somewhat backward. The former, I should have decanted, the latter opened up after a few days. The 90 Pichon Lalande was drinking wonderfully.

My cellar warms up to the high 60s in the summe., and my diurnal variation may be a couple degrees.

Keep it below 70 degrees, dark, and add humidity if you live in a dry area.

Tom Schellberg