Storing temps versus serving temps
 

Restaurants that I normally go to store their wines at 50 degrees farenheit.
What method do they use to raise the temp to something suitable for serving?

"SJP" > wrote:

> Restaurants that I normally go to store their wines at 50
> degrees farenheit. What method do they use to raise the temp to
> something suitable for serving?

Sorry, but I completely disagree. I fact I have never come across
a restaurant storing their reds at 50°F (10°C). Storing at 50°F is
perfect for long-term ageing and also perfect for serving whites.
You need active cooling to maintain this temperature, at least at
90 percent of all places of the civilised world. Restaurants who
do this normally have other cooled lockers for reds at 15°C (59°F)
or leave them at room temperature.

M.