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In article >, says...
>
>Sarge wrote:
>> I am looking for suggestions at to bring up the temperature of red wine for
>> serving.
>> At times you may have an unplanned visitor or just the desire for a
specific
>> red wine. At this time of year my wine cellar is at 55F but will drop to
>> 45F soon. I have thought about putting the wine in the microwave but I am
>> afraid it may give it some kind of shock possibly similar to bottling
shock.
>> comments welcome.
>
>I've heard the microwave referred to as the "sommelier's secret." I'd
>hesitate at putting an entire bottle in the microwave, but zapping a
>glass of chilled red to bring it up to temperature should be OK, as long
>as you don't get local heating effects that cook one region of the wine.
> All in all, it's far safer (if slower) to warm in a water bath.
>
>Mark Lipton
Yes, I'd opt for the water bath, especially as it is easier to monitor during
the heating. I've not tried the mic, and wonder what changes might take place
with it. I base that question on the problem that I find with much food that
has been microwaved, even just for re-heating. The taste changes on so many
items, that I use the microwave for heating water, and little else. Has anyone
done a side-by-side of mic'ed wine v non-mic'ed wine? Just curious.
Hunt
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