Hi Folks,
My wife and I were at a wedding reception the other night. It was a hot evening and there were two wines being served. The Chardonnay was chilled to the correct serving temperature but the red was way too warm and tasted awful. Since the bride and groom were paying quite a bit for the evening I suggested to them that someone should speak to the catering staff and insist that they put a chill on the red wine. They agreed and asked me to take care of it.
The response I received was "it can't be done, we're serving the wine already". I marched into the kitchen and showed him that it could be done by
a. Stop serving red wine for the moment. b. All red wines must go into the deep freezer for fifteen minutes. c. After the freezer they are kept in the fridge until served.
I thought this was the only practical solution but I related the story to a colleague of mine today and she was horrified to hear that I put the wines in the deep freezer. My attitude is that since the wine is being cooled evenly over the whole bottle, it shouldn't be a problem. What do you guys think?
Steve