Hi Folks,

My wife and I were at a wedding reception the other night.
It was a hot evening and there were two wines being served.
The Chardonnay was chilled to the correct serving
temperature but the red was way too warm and tasted awful.
Since the bride and groom were paying quite a bit for the
evening I suggested to them that someone should speak to the
catering staff and insist that they put a chill on the red
wine. They agreed and asked me to take care of it.

The response I received was "it can't be done, we're serving
the wine already". I marched into the kitchen and showed
him that it could be done by

a. Stop serving red wine for the moment.
b. All red wines must go into the deep freezer for fifteen
minutes.
c. After the freezer they are kept in the fridge until
served.

I thought this was the only practical solution but I related
the story to a colleague of mine today and she was horrified
to hear that I put the wines in the deep freezer. My
attitude is that since the wine is being cooled evenly over
the whole bottle, it shouldn't be a problem. What do you
guys think?

Steve

"Steven James Wilson" > wrote:

> I thought this was the only practical solution but I related the
> story to a colleague of mine today and she was horrified to hear
> that I put the wines in the deep freezer. My attitude is that
> since the wine is being cooled evenly over the whole bottle, it
> shouldn't be a problem. What do you guys think?

No problem, of course. A better solution, however, would be
buckets with water & ice. Five minutes easily suffice.

M.

I agree with Michael that an ice/water bath is better, but I do
occasionally cram a bottle in the freezer for 15 minutes when I'm lazy.

"DaleW" > schreef in bericht
ups.com...
>I agree with Michael that an ice/water bath is better, but I do
> occasionally cram a bottle in the freezer for 15 minutes when I'm lazy.
>

A solution to a similar problem: when a red wine is way too cold to be
served I put it in the sink in some lukewarm water for five minutes. Works
perftectly. I can't imagine, however, that I was the first to think of this
method. Yet I've never encountered it in one of my copious books on wine or
in Decanter etc. Any comment?

Thijs Bonger

"Thijs Bonger" > wrote:

> A solution to a similar problem: when a red wine is way too cold
> to be served I put it in the sink in some lukewarm water for
> five minutes. Works perftectly. I can't imagine, however, that I
> was the first to think of this method. Yet I've never
> encountered it in one of my copious books on wine or in Decanter
> etc. Any comment?

I guess I have read about in "Le Guide du Vin" by Raymond Dumay
(Paris, 1967), but I'm not 100% sure.

Anyhow, I do it quite often in winter, when my passive house
cellar drops in temperature.

M.