In the temperate climate of London u.k. i prefer my red wine very slightly
*warmed* through.

since we dont have an open fire to stand the bottle next to, is there a
handy way to keep it warmed without over heating it?

at the moment i stand it in a saucepan with about four cm of water with the
lowest heat for ten mins. then i turn the heat off for the next ten, and
then on again for the next ten. busy i know, but hey it works.

any other more sensible suggestions welcomed by a complete novice.

i also buy the cheapest Spanish red wine from Morrisons, which is better
than the cheap wine from anywhere else in London, i've discovered.

Are there any simple ways to still *improve* the flavour though, for
instance something simple but similar to what they do with 'mulled wine'?
Thanks for advice.

john wrote on Tue, 14 Oct 2008 18:13:10 +0100:

> since we dont have an open fire to stand the bottle next to, is there
> a handy way to keep it warmed without over heating
> it?

> at the moment i stand it in a saucepan with about four cm of
> water with the lowest heat for ten mins. then i turn the heat
> off for the next ten, and then on again for the next ten. busy i know,
> but hey it works.

> any other more sensible suggestions welcomed by a complete
> novice.

> i also buy the cheapest Spanish red wine from Morrisons,
> which is better than the cheap wine from anywhere else in
> London, i've discovered.

It's not worth it for cheaper wines but there are electric bottle
holders that will both heat and cool (by the Peltier effect).
Brookestone has one for about $100. Too much for plonk I'd say!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

john d hamilton wrote:
>
> In the temperate climate of London u.k. i prefer my red wine very slightly
> *warmed* through.
>
> since we dont have an open fire to stand the bottle next to, is there a
> handy way to keep it warmed without over heating it?
>
> at the moment i stand it in a saucepan with about four cm of water with the
> lowest heat for ten mins. then i turn the heat off for the next ten, and
> then on again for the next ten. busy i know, but hey it works.
>
> any other more sensible suggestions welcomed by a complete novice.
>
> i also buy the cheapest Spanish red wine from Morrisons, which is better
> than the cheap wine from anywhere else in London, i've discovered.
>
> Are there any simple ways to still *improve* the flavour though, for
> instance something simple but similar to what they do with 'mulled wine'?
> Thanks for advice.

I know nothing about wines, but perhaps try putting the bottle in an
oven that's been slightly warmed and just leave the oven-light on? The
oven light might put out enough heat to bring the wine to the desired
temperature, maybe? Just an idea.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

john d hamilton wrote:
> In the temperate climate of London u.k. i prefer my red wine very slightly
> warmed
>
> i also buy the cheapest Spanish red wine from Morrisons, which is better
> than the cheap wine from anywhere else in London, i've discovered.
>
> Are there any simple ways to still *improve* the flavour though, for
> instance something simple but similar to what they do with 'mulled wine'?
> Thanks for advice.
>



I'd try raising the price point a bit rather than trying to improve
the flavor of inferior wines.

gloria p

"john d hamilton" > wrote in message
...
> In the temperate climate of London u.k. i prefer my red wine very slightly
> *warmed* through.
>
> since we dont have an open fire to stand the bottle next to, is there a
> handy way to keep it warmed without over heating it?
>
> at the moment i stand it in a saucepan with about four cm of water with
> the lowest heat for ten mins. then i turn the heat off for the next ten,
> and then on again for the next ten. busy i know, but hey it works.
>
> any other more sensible suggestions welcomed by a complete novice.
>
> i also buy the cheapest Spanish red wine from Morrisons, which is better
> than the cheap wine from anywhere else in London, i've discovered.
>
> Are there any simple ways to still *improve* the flavour though, for
> instance something simple but similar to what they do with 'mulled wine'?
> Thanks for advice.
>
Put the bottle in the microwave for 10 seconds on high. Open the wine and
decant it into a decanter several hours before you plan to drink it. Give
yourself a price maximum and search all over town. Some very inexpensive
Spanish wines are excellent. In the U.S. I buy Chateau Chavelier, a
fermented in the bottle sparkling wine that beats other wines costing three
times as much.
Chers,

Blob

"john d hamilton" wrote

> In the temperate climate of London u.k. i prefer my red wine very slightly
> *warmed* through.
>
> since we dont have an open fire to stand the bottle next to, is there a
> handy way to keep it warmed without over heating it?

Not a real fan of that sort (Sorry, American, used to chilled or relatively
hot mulled at season). Still, there is a way. I am sure you can fancy up
the looks of this with some nicer looking covers, but here she is!

Take somthing like a knee length sock of cotton or wool (not nylon). 1/2
fill it with rice (cheap stuff is fine for this). Sew or tie the end closed
so the rice doesnt fall out.

Nuke this about 1 min and wrap about the base of the wine bottle. Unless
the wine was chilled, it should work to maintain your already somewhat warm
to desired temp bottle for about 25 mins. After 25 mins, re nuke the rice
bag 1 min and put it back.

Wee bit easier eh?

cshenk wrote:
>
> "john d hamilton" wrote
>
> > In the temperate climate of London u.k. i prefer my red wine very slightly
> > *warmed* through.
> >
> > since we dont have an open fire to stand the bottle next to, is there a
> > handy way to keep it warmed without over heating it?
>
> Not a real fan of that sort (Sorry, American, used to chilled or relatively
> hot mulled at season). Still, there is a way. I am sure you can fancy up
> the looks of this with some nicer looking covers, but here she is!
>
> Take somthing like a knee length sock of cotton or wool (not nylon). 1/2
> fill it with rice (cheap stuff is fine for this). Sew or tie the end closed
> so the rice doesnt fall out.
>
> Nuke this about 1 min and wrap about the base of the wine bottle. Unless
> the wine was chilled, it should work to maintain your already somewhat warm
> to desired temp bottle for about 25 mins. After 25 mins, re nuke the rice
> bag 1 min and put it back.
>
> Wee bit easier eh?

Great idea! Many possibilities for this application

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice