How to serve a Pinot Noir

[Tastevin]

Hello Foodie,re temperature in general I agree. However, I do like to drink my Beaujolais, especially Brouilly, at around 50. I was introduced to it that way by a Beaujolais producer many moons ago. If you haven't tried Beaujolais that way, may I respectfully suggest you give it a whirl (no offense meant). As for my best reds, especially Bordeaux, but excluding Chianti, Cotes du Rhone, Zinfandel, I try to drink them at 63/64.

[This message has been edited by Tastevin (edited 01-12-2004).]