Esteemed Wife tells me that unless properly cellared, red wines
should be put in the fridge for half an hour before opening, and
whites should be taken from the fridge half an hour before opening.
Most reds at room temp are actually too warm, and most whites out of
the fridge are too cold. Apparently, getting it just right is an,
ahem, art. Oh, I knew I shouldn't have said that. Better slap myself
again. <g>
--Bob
On Aug 1, 2007, at 3:47 AM, Andrew Fildes wrote:
> ...and most whites too cold." Works like a charm. Still feel I'm
> missing something but.
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