I happened to grab the last bottle of Chianti I have, a Kermit Lynch-
imported Classico riserva from 1999, and it says it should be served at
64 to 68 degrees. Is this true for all Chianti? If so, I never knew
this.
THis might explain why that Rufina I mentioned a few days ago tasted so
good -- and maybe says that I've been trying all those Classicos too
cold.