I am looking for suggestions at to bring up the temperature of red wine for serving. At times you may have an unplanned visitor or just the desire for a specific red wine. At this time of year my wine cellar is at 55F but will drop to
45F soon. I have thought about putting the wine in the microwave but I am afraid it may give it some kind of shock possibly similar to bottling shock. comments welcome. Joe
The same way you chill white wine. Put the bottle or a decanter in water, maybe 70-75 degrees. It works especially well with a decanter since the volume of wine may not be the whole bottle and the surface area is larger.
I've heard the microwave referred to as the "sommelier's secret." I'd hesitate at putting an entire bottle in the microwave, but zapping a glass of chilled red to bring it up to temperature should be OK, as long as you don't get local heating effects that cook one region of the wine. All in all, it's far safer (if slower) to warm in a water bath.
Mark Lipton
Yes, I'd opt for the water bath, especially as it is easier to monitor during the heating. I've not tried the mic, and wonder what changes might take place with it. I base that question on the problem that I find with much food that has been microwaved, even just for re-heating. The taste changes on so many items, that I use the microwave for heating water, and little else. Has anyone done a side-by-side of mic'ed wine v non-mic'ed wine? Just curious.
Hunt
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