Serving temps for Pinot Grigio

[lipwig]

I agree that chilled is good, cold is bad.

We run into that a lot, people wanting us to serve their whites as cold as possible, sometimes even asking us to keep it in ice. Some casual drinkers even ask for a few ice cubes in the wine after we pour. I view this as extremely bad form, but they are the customer.

A friend recently took me out for a bottle of Dom Perignon 1993, and asked them to put it in an ice bath for a half hour before we drank it. She also kept it in an ice bath while we drank. I think we missed out on a lot of the great flavors that the chapmagne had to offer, but since she was paying the tab I kept my mouth shut (except of course to sip the bubbly).

Now back to the customers... I'd like to find the person who proposed that 'the customer is always right' and kick his/her teeth in. I also propose that we change that saying to, 'The customer is always right, but the management reserves the right to be righter.'

So in conclusion, I apologize for the senseless rambling.

Lipwig