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post #115
bio: eve

first post
that week
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Previous Posts
Snails in Paradise
What do you know about snails?
Career Spotlight: Field Biologist
Notice: East Coast Branch Closure
May all beings be free from suffering: late winter in the country
The country haircut

food and wine

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April - National Poetry Month 2008
February Smackdown
food and wine
Italy 2k7
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the sexy

Favorite Things
· burdock root tea
· gingerbread
· Lucky Peach

I like to always have a bottle of wine in the fridge for the "unwinding" glass.
Many people believe that they should serve wine at room temperature but what they fail to understand is that the concept of room temperature was developed in France (I think) and basically is the temperature of a cold dark basement.

I'm not sure if that's the definitive guide on wine temperature but it seems accurate to me.

I absolutely HATE it when people pour hot wine. Room temperature here is somewhere around 80 F. At that point I am (not only disgusted, but) actually reduced to putting ice cubes in the wine.

But, as I was saying, I like to have a reliable wine on hand. Among my friends we call them "daily drinkers", much like ourselves.

I have a couple that are quite lovely, versatile, and cheap.
Lately they are:

Farnese Trebbiano D'Abruzzo

I really like this wine for summer It's a little apricotty in a dry way and somewhat grassy. Serve it nice and cold, people, nice and cold. It compliments wheat based snacks, chips, and cold pasta salad.


La Vieille Ferme - Recolte 2004 (cotes du ventoux)

It's a blend, and it's really good (meaning also drank by people whose wine opinion I respect). The blend is Grenache, Syrah, Carignan, and Cinsault. Wacky! And delish!

Coming up: I'm pouring (again) at the annual Lupus benefit. All the best chefs (in town) will be there and I'll be pouring wine and taking plenty food breaks.

I just hope I don't get the table next to the farting guy again. That sucked.

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