Tonight, I can smell the leather, taste the dark red fruits, the alcohol is in balance and the tannins subtle. OK 24 hours have passsed, but what ithink is the major player in this scene, temperature. The wine served "room temp" was just a tad too warm, the alcohol was too easily released, the tannins too promounced, a little cool would have made a much more presentable beast.
Just my .02 Joseph Coulter Joseph Coulter Cruises and Vacations
Early on in my wine-drinking life, I thought "room temperature" really meant the temperature of whatever room I was in. Eventually I learned that most reds present best around 60-63F, or, more practically, a little chilled below the temperature of most rooms that I'm in.
While Tom Rinaldi is perhaps best known for his Merlot, I've very much enjoyed his Cabernets as well. They're a bit on the big side so serving them a bit cool is pretty important.
BTW, if you get a chance to try the Provenance '08 Sauvignon Blanc, don't turn it down.
Cheers, Dana
I've *known* that for years, This is one of those times that I should have asked for an ice bucket, but . . .
I will look for the Sauv B. Thank you. Joseph Coulter Joseph Coulter Cruises and Vacations
I didn't intend to suggest you didn't know this - really just echoing your experience :-)
Cheers, Dana
I know that too Dana, really wondering why it is that we (OK, I) don't think of it when I need to. This isn't the first bottle of wine that I could have saved with an ice bucket, but didn't. (and no doubt will not be the last)
Joseph Coulter Joseph Coulter Cruises and Vacations
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