How do you measure the temperature of wine in the bottle (which is
another way of saying the temperature of the bottle, which I realize
may not be the same as the temperature of the wine)?

I am not trying to be funny, but simply trying to match the practical
aspects of attempting to serve wines at specified temperatures with
the conventional wisdom that specifies at what temperature certain
wines will be best served.

Of course, I can get wines to 0C/32F by placing them in an ice bath.
But how do you know, for example, that your wine is at, say, 45F?


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