I'm curious about the group's thoughts on the wines less susceptible to
temperature variations.
An area liquor store -- not my normal wine shop -- had a wine tasting
Friday of nine pinot noirs for $8, plus you got the keep the glass. The
digital thermostat said the room temperature was about 73 degrees and
the pinot noirs were very close to that, from what I could tell.
With the first four pinot noirs, Avila 2004 (that's the tasting list
says), Pumari 2002, Steele 2003 and Consentino 2004 (sic), not only did
I not get a sense of terroir, I honestly couldn't identify them as pinot
noir. I got the first inkling of pinot noir with the next, La Crema 2004
Sonoma Coast. Next was a Coppola Diamond 2003 and then came a Laetitia
Estate 2003 Arroyo Grande, where I got slightest hint of red fruit
trying to peek out. The Calera 2000 Central Coast was a step back and
finally came the Ancien 2001 Carneros. I took the glass at this time and
stood next to the freezer full of cubed and blocked ice and touched the
glass against the window, hoping to cool it down. It didn't work. I
thought about putting the glass inside, but I think would be too
obvious. The sad part is, the store has a wall that's a huge walk-in
cooler to keep beer. They could have easily put the cases of pinot noir
in there to cool it off. I don't think they sold much pinot noir that
night. One of the servers said if they return empty bottles from wine
tasting, sometimes they get new bottles of wine to replace it. That
would be a waste in this case.
On the other hand, last night I was looking for wine to have with dinner
and I found a Basciano Chianti Rufina 2001. I've had it for some time
because I've been trying to find a decent Chianti and I've been trying a
lot of Classico I don't particularly like. It was probably some where
around 70 degrees. When I was uncorking it, I splashed some of it on my
arm and got a purple stain. The wine turned out to be wonderful --
easily the best Rufina I've ever had and better than a lot of the
Classicos I've been trying. Soft tannins and good cherry and berry
flavors. I corked it and tried it again today at room temperature and
it's still delicious.
So I guess I'm wondering. Which wines taste good over the widest
temperature ranges?
My only problem now is I don't have a clue where I bought the Basciano
Rufina.

In article > ,
says...
>
>I'm curious about the group's thoughts on the wines less susceptible to
>temperature variations.
>An area liquor store -- not my normal wine shop -- had a wine tasting
>Friday of nine pinot noirs for $8, plus you got the keep the glass.

[SNIP]

>So I guess I'm wondering. Which wines taste good over the widest
>temperature ranges?
>My only problem now is I don't have a clue where I bought the Basciano
>Rufina.

Sorry to hear about the PN "tasting." At least you had some good happen,
regarding the Chianti.

With only a little thought on the subject, my first "guess" would be a BIG
Chardonnay. I've had served served just above 32F, that were drinkable, though
time in cupped hands (yes, I know holding the bowl of one's glass is frowned
upon - fingerprints, etc. but... ) improved them immeasurably. I've had them
at US "room-temp" and found many to still be enjoyable. Personally, I like
them just out of the cellar at ~ 55F, but the range of temps seems quite
broad.

I'll think about this and see if I can either append, or ammend my above
statement. Wonder what wines, others will list.

Hunt

Not the shy, Pinot Noir.
Very tannic reds can hold up in temperature extremes but they age
prematurely. The same for heavily oaked chardonnay. Although technically
correct you might find yourself asking "where's the beef?" (substitute tofu
if you are a vegan)

I think the more rustic wines hold up better than one that relies on nuance.
Zinfandel, petite sirah, syrah, barbera, aglianico all have enough heft to
survive the extremes.

For whites its the heavier sauternes-barsac, BAs and TBAs and viscous
muscats, not muscat canelli.

Of course ports & sherries are designed to last

"Hunt" > wrote in message
...
> In article > ,
> says...
> >
> >I'm curious about the group's thoughts on the wines less susceptible to
> >temperature variations.
> >An area liquor store -- not my normal wine shop -- had a wine tasting
> >Friday of nine pinot noirs for $8, plus you got the keep the glass.
>
> [SNIP]
>
> >So I guess I'm wondering. Which wines taste good over the widest
> >temperature ranges?
> >My only problem now is I don't have a clue where I bought the Basciano
> >Rufina.
>
> Sorry to hear about the PN "tasting." At least you had some good happen,
> regarding the Chianti.
>
> With only a little thought on the subject, my first "guess" would be a BIG
> Chardonnay. I've had served served just above 32F, that were drinkable,
though
> time in cupped hands (yes, I know holding the bowl of one's glass is
frowned
> upon - fingerprints, etc. but... ) improved them immeasurably. I've had
them
> at US "room-temp" and found many to still be enjoyable. Personally, I like
> them just out of the cellar at ~ 55F, but the range of temps seems quite
> broad.
>
> I'll think about this and see if I can either append, or ammend my above
> statement. Wonder what wines, others will list.
>
> Hunt
>

Joseph B. Rosenberg wrote:
> Not the shy, Pinot Noir.
> Very tannic reds can hold up in temperature extremes but they age
> prematurely. The same for heavily oaked chardonnay. Although technically
> correct you might find yourself asking "where's the beef?" (substitute tofu
> if you are a vegan)
>
> I think the more rustic wines hold up better than one that relies on nuance.
> Zinfandel, petite sirah, syrah, barbera, aglianico all have enough heft to
> survive the extremes.
>
> For whites its the heavier sauternes-barsac, BAs and TBAs and viscous
> muscats, not muscat canelli.
>
> Of course ports & sherries are designed to last

Dear Mr. Beppe,
I do think that you've misread the question, in excellent Emily
Latella fashion. What the OP was asking (unless _I've_ misread it) is
what wines tolerate the greatest changes in *serving* temperature, and
quite honestly I've never investigated that question.

Mark Lipton

In article >, says...
>
>Not the shy, Pinot Noir.
>Very tannic reds can hold up in temperature extremes but they age
>prematurely. The same for heavily oaked chardonnay. Although technically
>correct you might find yourself asking "where's the beef?" (substitute tofu
>if you are a vegan)
>
>I think the more rustic wines hold up better than one that relies on nuance.
>Zinfandel, petite sirah, syrah, barbera, aglianico all have enough heft to
>survive the extremes.
>
>For whites its the heavier sauternes-barsac, BAs and TBAs and viscous
>muscats, not muscat canelli.
>
>Of course ports & sherries are designed to last
>
>"Hunt" > wrote in message
...
>> In article > ,
>> says...
>> >
>> >I'm curious about the group's thoughts on the wines less susceptible to
>> >temperature variations.
>> >An area liquor store -- not my normal wine shop -- had a wine tasting
>> >Friday of nine pinot noirs for $8, plus you got the keep the glass.
>>
>> [SNIP]
>>
>> >So I guess I'm wondering. Which wines taste good over the widest
>> >temperature ranges?
>> >My only problem now is I don't have a clue where I bought the Basciano
>> >Rufina.
>>
>> Sorry to hear about the PN "tasting." At least you had some good happen,
>> regarding the Chianti.
>>
>> With only a little thought on the subject, my first "guess" would be a BIG
>> Chardonnay. I've had served served just above 32F, that were drinkable,
>though
>> time in cupped hands (yes, I know holding the bowl of one's glass is
>frowned
>> upon - fingerprints, etc. but... ) improved them immeasurably. I've had
>them
>> at US "room-temp" and found many to still be enjoyable. Personally, I like
>> them just out of the cellar at ~ 55F, but the range of temps seems quite
>> broad.
>>
>> I'll think about this and see if I can either append, or ammend my above
>> statement. Wonder what wines, others will list.
>>
>> Hunt

Beppe,

I must have misunderstood the OP's question. I had assumed he meant "serving"
temp, rather than storage temp. If it was a question of storage temp, I'd opt
for a Madiera, as it would have been "baked" already. Then Ports come to mind,
and so on, and so on. I must learn to read more closely - sorry.

Hunt

In article >, says
....
>
>Joseph B. Rosenberg wrote:
>> Not the shy, Pinot Noir.
>> Very tannic reds can hold up in temperature extremes but they age
>> prematurely. The same for heavily oaked chardonnay. Although technically
>> correct you might find yourself asking "where's the beef?" (substitute tofu
>> if you are a vegan)
>>
>> I think the more rustic wines hold up better than one that relies on
nuance.
>> Zinfandel, petite sirah, syrah, barbera, aglianico all have enough heft to
>> survive the extremes.
>>
>> For whites its the heavier sauternes-barsac, BAs and TBAs and viscous
>> muscats, not muscat canelli.
>>
>> Of course ports & sherries are designed to last
>
>Dear Mr. Beppe,
> I do think that you've misread the question, in excellent Emily
>Latella fashion. What the OP was asking (unless _I've_ misread it) is
>what wines tolerate the greatest changes in *serving* temperature, and
>quite honestly I've never investigated that question.
>
>Mark Lipton

That was the premise that I was working on, and, having re-read very
carefully, do agree.

I'd be interested in your thoughts regarding OUR interpretation of Steve
Timko's question. My thoughts are based on many events and less-wine-friendly
restaurants, where the serving temps are all over the board. Usually, these
situations only allow for Chard, Merlot, Cab, and nowadays, the occasional
Syrah, so I've not done full spectrum temp tastings.

Hunt

"Hunt" > wrote in message
...
> In article >,
says
> ...
> >
> >Joseph B. Rosenberg wrote:
> >> Not the shy, Pinot Noir.
> >> Very tannic reds can hold up in temperature extremes but they age
> >> prematurely. The same for heavily oaked chardonnay. Although
technically
> >> correct you might find yourself asking "where's the beef?" (substitute
tofu
> >> if you are a vegan)
> >>
> >> I think the more rustic wines hold up better than one that relies on
> nuance.
> >> Zinfandel, petite sirah, syrah, barbera, aglianico all have enough heft
to
> >> survive the extremes.
> >>
> >> For whites its the heavier sauternes-barsac, BAs and TBAs and viscous
> >> muscats, not muscat canelli.
> >>
> >> Of course ports & sherries are designed to last
> >
> >Dear Mr. Beppe,
> > I do think that you've misread the question, in excellent Emily
> >Latella fashion. What the OP was asking (unless _I've_ misread it) is
> >what wines tolerate the greatest changes in *serving* temperature, and
> >quite honestly I've never investigated that question.
> >
> >Mark Lipton
>
> That was the premise that I was working on, and, having re-read very
> carefully, do agree.
>
> I'd be interested in your thoughts regarding OUR interpretation of Steve
> Timko's question. My thoughts are based on many events and
less-wine-friendly
> restaurants, where the serving temps are all over the board. Usually,
these
> situations only allow for Chard, Merlot, Cab, and nowadays, the occasional
> Syrah, so I've not done full spectrum temp tastings.
>
> Hunt
>

Hello All,

Its beeen a while. It's hot here in Texas, and I have been drinking beer or
Crown Royal lately. But tonight, Alison and I went to Johnny Carino's and
had Bel'Agio "wicker" which was warm, but was very drinkable.

But the OP's question lead me to another. I am going camping this weekend.
We will be leaving friday night. We will be having 1.5" ribeyes, medium rare
on Saturday night. Do I dare take:
1999 and/or 2000 Jordan Cab
1999 and/or 2000 Cuvaison Cab
1997 Ducru, or
the remainder of Black Box Cab?

I will be back to drinking wine soon,

Walter

Replying to Professor Lipton's mild rebuke. Indeed I was distracted by the
American Idol-Phyllis Diller special on the Q channel and my glasses got
fogged.

Guess what? - if we are talking about temperature variation in the course of
a few hours, what I wrote still holds except stuff about ageing.

I've had several vinous encounters where temperatures varied to the extreme.
The one I remember most was dinner at Duke Zieberts in DC. in 1983 or 84 A
rather sparse wine list led me to ordering a Sterling Merlot. When brought
to me the waiter flashed the label in front of me and opened the wine and
poured. The wine was warm, maybe 85F and when I was able to see the label I
saw that it was a different year a much better one than listed. My guess is
they were out of the wine and someone found the wine in some storage space
or office. I asked them to bring the wine down to room temperature. Now
Duke's was like the Palm the place for heavy eaters and such as Art
Buckwald, Edward Bennet Williams, Sonny Jorgensen and assorted congressional
and executive branch elite. So my friend and I were seated in the Siberia
section. We got our appetizer, salad and entree all thrown on my table at
once. About 20 minutes later after coffee was served the waiter arrived
with the bottle in an ice bucket filled with ice & water. The waiter on the
go slapped down the check(the restaurant was half filled and it looked like
he was working alone except for the three guys hovering around the VIPs).
I'd say the wine was down to about 50F. So we poured it into our glasses
and warmed it with our hands. Meanwhile the waiter kept looking at us and
shaking his head. One of the guys laughing at some VIPs jokes called the
waiter over and after a brief conversation headed our way. He had a
tastevin hanging so he must have been the sommelier. He was about 6-3 and
easily 250 pounds. He gave us this Richard Widmark smile and said "Hey
fellas, everything all right?", looking at the empty table except for empty
bucket coffee cups water glasses and the Sterling in the glass. I explained
our little adventure with the Sterling omitting the fact we had a different
vintage. By then I had filled out the credit card slip with maybe a 10% tip
which he took up to the register. A bus boy brought me back my receipt and
credit card. We just sat there and drank our wine until it was empty.and
then left the Duke's forever. The Merlot was excellent, maybe a 74 not the
77 on the list. That meant it was made by Ric Foreman. As we left the VIP
group were doing cognac and the sommelier looked at us, shook his head and
grunted as we went out the door.

I'd say in the Caribbean I had similar experiences and in all situations the
wait staff was solicitous and the wines were no worse for wear.

"Walter L. Preuninger II" > wrote in message
...
>
> "Hunt" > wrote in message
> ...
> > In article >,
> says
> > ...
> > >
> > >Joseph B. Rosenberg wrote:
> > >> Not the shy, Pinot Noir.
> > >> Very tannic reds can hold up in temperature extremes but they age
> > >> prematurely. The same for heavily oaked chardonnay. Although
> technically
> > >> correct you might find yourself asking "where's the beef?"
(substitute
> tofu
> > >> if you are a vegan)
> > >>
> > >> I think the more rustic wines hold up better than one that relies on
> > nuance.
> > >> Zinfandel, petite sirah, syrah, barbera, aglianico all have enough
heft
> to
> > >> survive the extremes.
> > >>
> > >> For whites its the heavier sauternes-barsac, BAs and TBAs and viscous
> > >> muscats, not muscat canelli.
> > >>
> > >> Of course ports & sherries are designed to last
> > >
> > >Dear Mr. Beppe,
> > > I do think that you've misread the question, in excellent Emily
> > >Latella fashion. What the OP was asking (unless _I've_ misread it) is
> > >what wines tolerate the greatest changes in *serving* temperature, and
> > >quite honestly I've never investigated that question.
> > >
> > >Mark Lipton
> >
> > That was the premise that I was working on, and, having re-read very
> > carefully, do agree.
> >
> > I'd be interested in your thoughts regarding OUR interpretation of Steve
> > Timko's question. My thoughts are based on many events and
> less-wine-friendly
> > restaurants, where the serving temps are all over the board. Usually,
> these
> > situations only allow for Chard, Merlot, Cab, and nowadays, the
occasional
> > Syrah, so I've not done full spectrum temp tastings.
> >
> > Hunt
> >
>
> Hello All,
>
> Its beeen a while. It's hot here in Texas, and I have been drinking beer
or
> Crown Royal lately. But tonight, Alison and I went to Johnny Carino's and
> had Bel'Agio "wicker" which was warm, but was very drinkable.
>
> But the OP's question lead me to another. I am going camping this weekend.
> We will be leaving friday night. We will be having 1.5" ribeyes, medium
rare
> on Saturday night. Do I dare take:
> 1999 and/or 2000 Jordan Cab
> 1999 and/or 2000 Cuvaison Cab
> 1997 Ducru, or
> the remainder of Black Box Cab?
>
> I will be back to drinking wine soon,
>
> Walter
>
>
>
>
>
>