I happened to grab the last bottle of Chianti I have, a Kermit Lynch-
imported Classico riserva from 1999, and it says it should be served at
64 to 68 degrees. Is this true for all Chianti? If so, I never knew
this.
THis might explain why that Rufina I mentioned a few days ago tasted so
good -- and maybe says that I've been trying all those Classicos too
cold.

Steve Timko > wrote in
. net:

> I happened to grab the last bottle of Chianti I have, a Kermit Lynch-
> imported Classico riserva from 1999, and it says it should be served at
> 64 to 68 degrees. Is this true for all Chianti? If so, I never knew
> this.
> THis might explain why that Rufina I mentioned a few days ago tasted so
> good -- and maybe says that I've been trying all those Classicos too
> cold.
>

sounds like where I would like it, just a little off of the ambient room
temp works for me for most reds.

--
Joseph Coulter
Cruises and Vacations
http://www.josephcoulter.com/

Word of warning stay away any itailan wine with the vintage of 2002.
Oh and by the way room temp is not the over heated american housee temp
so 65 to 68 is fine

www.shopperswines.com

Bill Windrow
Wine Manager
Shoppers Wines
2321 Route 22 West
Union, NJ
908-964-5050

Steve Timko wrote:
> I happened to grab the last bottle of Chianti I have, a Kermit Lynch-
> imported Classico riserva from 1999, and it says it should be served at
> 64 to 68 degrees. Is this true for all Chianti? If so, I never knew
> this.
> THis might explain why that Rufina I mentioned a few days ago tasted so
> good -- and maybe says that I've been trying all those Classicos too
> cold.

Word of warning stay away any itailan wine with the vintage of 2002.
Oh and by the way room temp is not the over heated american housee temp
so 65 to 68 is fine

www.shopperswines.com

Bill Windrow
Wine Manager
Shoppers Wines
2321 Route 22 West
Union, NJ
908-964-5050

Steve Timko wrote:
> I happened to grab the last bottle of Chianti I have, a Kermit Lynch-
> imported Classico riserva from 1999, and it says it should be served at
> 64 to 68 degrees. Is this true for all Chianti? If so, I never knew
> this.
> THis might explain why that Rufina I mentioned a few days ago tasted so
> good -- and maybe says that I've been trying all those Classicos too
> cold.

"Steve Timko" > wrote in message
. net...
>I happened to grab the last bottle of Chianti I have, a Kermit Lynch-
> imported Classico riserva from 1999, and it says it should be served at
> 64 to 68 degrees. Is this true for all Chianti? If so, I never knew
> this.
> THis might explain why that Rufina I mentioned a few days ago tasted so
> good -- and maybe says that I've been trying all those Classicos too
> cold.

If you've been drinking them colder than that, then yes, you've been
drinking them too cold.

Also, I've found that Italian reds especially improve with aeration. A
couple of hours in a decanter after splash-pouring really allows young
Chianti to open up.

Tom S

"Mike Tommasi" > wrote in message
...
> Bill wrote:
>> Word of warning stay away any itailan wine with the vintage of 2002.
>
> Geeeez, in a country that goes from alpine to mediterranean to desert-like
> climate, you mean not a single 2002 wine came out OK?

While it's true that 2002 is considered a poor vintage in Italy, that's by
comparison with the string of excellent vintages that preceeded it.

Some of the 2002 wines are decent, however. I hear that many of the
Brunello producers declassified their production to Rosso di Montalcino, and
are offering them at reasonable prices.

Tom S

Tom S wrote:
> "Steve Timko" > wrote in message
> . net...
> >I happened to grab the last bottle of Chianti I have, a Kermit Lynch-
> > imported Classico riserva from 1999, and it says it should be served at
> > 64 to 68 degrees. Is this true for all Chianti? If so, I never knew
> > this.
> > THis might explain why that Rufina I mentioned a few days ago tasted so
> > good -- and maybe says that I've been trying all those Classicos too
> > cold.
>
> If you've been drinking them colder than that, then yes, you've been
> drinking them too cold.
>
> Also, I've found that Italian reds especially improve with aeration. A
> couple of hours in a decanter after splash-pouring really allows young
> Chianti to open up.

Repeating myths does not make them true. The wine is as good as it gets
right at opening.
>
> Tom S