The thread about wine in the freezer reminded meof the following. If a red
wine is far too cold to be served immediately I sometimes put it in the sink
in lukewarm water for five minutes. Works perfectly. 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 Decanter etc. Any
comment?

Thijs Bonger

In article >, says
....
>
>The thread about wine in the freezer reminded meof the following. If a red
>wine is far too cold to be served immediately I sometimes put it in the sink
>in lukewarm water for five minutes. Works perfectly. 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 Decanter etc. Any
>comment?
>
>Thijs Bonger

Thijs,

I find (in the US), that the opposite is most often the case, with the reds
being too warm upon serving.

Some advocate popping the too-cold red into the microwave, but I have not
tried it. At my place, I usually bring the reds (talking fuller bodied reds
here, not BJ, or light guys, who seem to like being chilled a bit) up from the
cellar at 55F. I'll pour and just let stand a moment, or cup my hands around
the bottom of the bowl. Now, I know that this is NOT the proper way to hold a
wine glass, and there ARE some fingerprints, but in no time (remember, I'm in
AZ, so it is hard to find anyplace too cool), the wine is ready to be
consumed. Only time the reds see much cooler temps, is with an opened bottle
that was in the fridge. I'll remove the bottle about 30 mins before serving,
and do the same hand-warmer trick, if necessary. Heck, I find myself warming
many, many whites that way in restaurants.

Hunt

On 23 Aug 2005 14:43:52 GMT, (Hunt) said:

] In article >, says
] ...
] >
] >The thread about wine in the freezer reminded meof the following. If a red
] >wine is far too cold to be served immediately I sometimes put it in the sink
] >in lukewarm water for five minutes. Works perfectly. 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 Decanter etc. Any
] >comment?
] >
] >Thijs Bonger
]
] Thijs,
]
] I find (in the US), that the opposite is most often the case, with the reds
] being too warm upon serving.
]
] Some advocate popping the too-cold red into the microwave, but I have not
] tried it. At my place, I usually bring the reds (talking fuller bodied reds

[]

Hunt and Thijs,

I have tried the microwave method. I believe the restaurant industry
refers to this as grilling a wine. It works perfectly, at least for the
inexpensive subjects of my experiments.

A warm water bath works well too, and doesn't require decanting,
but does need more time. My cellar here is too cold to let the job
be done in 5 minutes.

-E

--
Emery Davis
You can reply to
by removing the well known companies

In article >, notareal@address.
com says...
>
>On 23 Aug 2005 14:43:52 GMT, (Hunt) said:
>
>] In article >,
says
>] ...
>] >
>] >The thread about wine in the freezer reminded meof the following. If a red
>] >wine is far too cold to be served immediately I sometimes put it in the
sink
>] >in lukewarm water for five minutes. Works perfectly. 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 Decanter etc. Any
>] >comment?
>] >
>] >Thijs Bonger
>]
>] Thijs,
>]
>] I find (in the US), that the opposite is most often the case, with the reds
>] being too warm upon serving.
>]
>] Some advocate popping the too-cold red into the microwave, but I have not
>] tried it. At my place, I usually bring the reds (talking fuller bodied reds
>
>[]
>
>Hunt and Thijs,
>
>I have tried the microwave method. I believe the restaurant industry
>refers to this as grilling a wine. It works perfectly, at least for the
>inexpensive subjects of my experiments.
>
>A warm water bath works well too, and doesn't require decanting,
>but does need more time. My cellar here is too cold to let the job
>be done in 5 minutes.
>
>-E
>
>--
>Emery Davis
>You can reply to
>by removing the well known companies

Emery,

I think that many in this NG have use the "mike" for reds that are too cool,
and IIRC, all have given a PASS, i.e. good grade to the method. I have not
tried it, as I'm too busy placing wet poodles into mine - no, don't call PETA,
that is a crude anti-poodle joke.

Hunt

PS to quote loosely, an unknown source, "if I had to go into battle an charge
the enemy lines, I would want to do so with a thousand poodles, as the enemy
would certainly shoot the poodles first... "