Random musings on food,wine and sometimes life in general.
Sunday, September 27, 2009
"Having always heard that reds were supposed to be served warm, I was surprised when Jessica Engel of the Loire Valley Wine Bureau told me, Au contraire. Reds, especially young ones, need a little chill. Back when people lived in castles, room temperature was on the cold side. But unless you keep your house at 55 degrees, dunking any bottle in ice water for five minuts will make it better." Darcy Jacobs, Executive Editor of Family Circle.