Ian Hoare > wrote in message >. ..
> Salut/Hi Michael Scarpitti,
>
> le/on 10 Sep 2004 18:24:08 -0700, tu disais/you said:-
>
> >skenzer > wrote in message >. ..
> >> Can somebody clarify what the proper serving temps should be for these
> >> wines? I'm assuming around 45f but want to make sure.
> >> Thanks
> >> Skenz
> >
> >No, 50-55 F.
>
> How would you know? From your personal experience of only drinking Italian
> wines?

I used to drink a LOT of German wines. There is hardly ANY wine that
sgould be served below 50F.

>
> I say this publicly to warn all readers to take everything this troll says
> with not just a pinch of salt, but a whole bushel.

You'll note below that someone agrees with me.

> To answer the OP, if it's a Gewurz with some residual sweetness, serving it
> colder (say around 45F) will tend to bring the whole wine into better
> equilibrium. If it's a top dry Gewurz made by someone like Ostertag or
> Faller or Deiss, then maybe a touch warmer, I feel.

That's what I said. So, why are you mocking me?