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Home > Blogs > Uncorked > Archives > 2008 > July > 03 > Entry
Chillin’: If the NY Times says it’s OK, it must be OK
I’ve railed before about red wines served too warm — sometimes WAY too warm — in restaurants and at outdoor festivals, and from the comments you’ve added to those posts, many of you agree.
So, apparently, does Eric Asimov, the wine writer and blogger for the New York Times. In an entry entitled “Reds on Ice? It’s Not Heresy,” Asimov bemoans the tyranny of the self-proclaimed wine “experts” who proclaim red wine must be served at the notorious “room temperature.” Well, in Ohio in July, please don’t get near me with a red wine “at room temperature.”
I don’t like ‘em refrigerator-cold either, but if I had to choose, I’ll take ‘em cold. At least they can warm up in my glass, but I’ve yet to find a warm red wine that cools off in my wine glass in the middle of summer.
Eric’s post is a fine one, and it comes at just the right time, headed into a July 4th three-day weekend. Enjoy!
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Comments
By mel
July 9, 2008 4:11 PM | Link to this
Kathy and I just got back from a week in Barbados. for most of the week I drank the local beer but finally i was having steak for dinner so I ordered a glass of red wine. It was severd room temperture (barbados outdoor room temperture at least 80-85 degrees) I guess they never heard of chateau room temp i.e. closer to 60) need less to say the wine wasn’t very good and i went back to beer. unfortunately since it used to be a british Island half the time the beer wasn’t cold enough oh well life goes on!!By Richard Shaffer
July 8, 2008 12:38 PM | Link to this
No doubt most of us drink reds too warm and whites too cold, I think! RichardBy chiefwino
July 7, 2008 9:01 AM | Link to this
Try using the 20 minute rule. If a red wine has been sitting on your kitchen counter (i.e. room temperature) throw it in the frig for 20 minutes it will knock the edge off to a more palatable level. Also for whites that have been in the fridg overnight or longer; put on the counter for 20 minutes to raise the temp from near freezing to a more reasonable temp.By Keith
July 3, 2008 7:05 PM | Link to this
Nothing like getting a wine from over the stove in a restaurant served at 105º. I chilled light red is often good. Bring on the ice. Amen!