+- WineBoard (https://www.wines.com/wineboard)
+-- Forum: GENERAL (https://www.wines.com/wineboard/forum-100.html)
+--- Forum: For the Novice (https://www.wines.com/wineboard/forum-2.html)
+--- Thread: wine temps (/thread-18843.html)
- n144mann - 05-24-1999
Do you guys have the problem of restaurants serving your red wines too warm?? I have run into this serveral times lately. I even asked for an ice bucket the one time to chill it ever so slightly. I like to drink my reds almost right out of the cellar which is about 60 degrees, and then of course it warms a little while I am finishing up the dinner and once in the glasses, but the temp is not above 70. There are definately some reds I like warmer than others, but..... When I asked the waiter for the ice, she looked at me like I was nuts and said that reds were supposed to be room temp, but I swear, it was about 75 degrees. I insisted and they did bring it to me. Does this happen to any of you? Or am I just quirky about temperature??
[This message has been edited by n144mann (edited 05-24-99).]
- amshih - 05-24-1999
When books tell you to serve red wine at "room temp", they're talking 65-68 degrees or so (room temp in a drafty stone castle in England, as one person said to me). 75 degrees is definitely waaaaay too warm, but it's happened to me in restaurants too. What do they do, store it by the heater??
- n144mann - 05-24-1999
I know the correct temp, and that is the way I like it, some fruity ones maybe a little cooler than the 65. I have a similar problem but in reverse with the whites, way toooooo cold.
Well, glad I am not alone in the problem. I feel like getting one of those little thermometers and taking it to the restaurant and showing them just how warm it is, because they would not concede that it was too warm. OF course, this is the same waiter that told me all rieslings had to be sweet and served me merlot when I ordered cabernet. Needless to say, they didn't get an extravagant tip.
- Jason - 05-25-1999
Yes, it is an unfortunate problem that is very widespread. Luckily I have seen several newer restaraunts put in a regular refrig and put in a high temp thermostat. What a treat it is to have a bottle of red at 65 degrees, especially in Florida.
- Thomas - 05-25-1999
Amshih,
The heater indeed. If you knew how some restaurants store wine you would spend your money on Coca Cola.
In my travels as a wine salesman I used to see wine storage facilities not fit for storing inaminate forms, let alone a living wine. Unfortunately, unless the restarateur is savvy and wine friendly, the wine storage room is oftne an afterthought rather than part of the design.
- Thomas - 05-25-1999
Of course, that is inanimate!!!