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Posted: 4/3/2006 4:32:58 PM EDT
Do I serve Merlot chilled or room temp...I am not a wine guy....
Link Posted: 4/3/2006 4:33:10 PM EDT
room
Link Posted: 4/3/2006 4:34:00 PM EDT
Room
Link Posted: 4/3/2006 4:34:07 PM EDT

Originally Posted By Fly-Navy:
room



Thats what I was thinking, but I couldn't remember for sure...
Link Posted: 4/3/2006 4:34:54 PM EDT
What kind of barbarian are you?!
Link Posted: 4/3/2006 4:35:34 PM EDT

Originally Posted By WildlandFirefighter:

Originally Posted By Fly-Navy:
room



Thats what I was thinking, but I couldn't remember for sure...



General rule of thumb is red room and white chilled. This is not always the case (for example, the Italian dessert wine I'm addicted to is a red sparkling wine, serve it chilled).
Link Posted: 4/3/2006 4:36:09 PM EDT
Room Temp. - 68 degrees
Link Posted: 4/3/2006 4:36:11 PM EDT
No more than three ice cubes.
Link Posted: 4/3/2006 4:36:29 PM EDT

Originally Posted By Rodent:
What kind of barbarian are you?!



A steak and beer kind of guy....Cooking New Yorks for a hottie though and I thought I better have a bottle of wine....
Link Posted: 4/3/2006 4:36:41 PM EDT
Red = Room
White = Chilled

BTW I don't drink wine, and I know this
Link Posted: 4/3/2006 4:37:32 PM EDT

Originally Posted By WildlandFirefighter:

Originally Posted By Rodent:
What kind of barbarian are you?!



A steak and beer kind of guy....Cooking New Yorks for a hottie though and I thought I better have a bottle of wine....



Don't get cheap on the wine, spend a few bucks to 'seal the deal'
Link Posted: 4/3/2006 4:39:03 PM EDT



Don't get cheap on the wine, spend a few bucks to 'seal the deal'



$14.00 Mirrisou Merlot was the best I could find....
Link Posted: 4/3/2006 4:39:25 PM EDT
Room Temp
Link Posted: 4/3/2006 4:40:46 PM EDT

General rule of thumb is red room and white chilled. This is not always the case (for example, the Italian dessert wine I'm addicted to is a red sparkling wine, serve it chilled).


A good general rule, but more to it.

Dry reds at room temp. Sweet reds usually chilled
Link Posted: 4/3/2006 4:41:04 PM EDT

Originally Posted By capnrob97:
Red = Room
White = Chilled




Anyone who went to the first 2 black rifle conventions knows that Josey Wales is a wine junky.

This is correct, for the most part. Here is a guide you can use. This is from the internet wine guide. In general, the sweeter the wine, the colder it should be served.

e Catagory Serving Temperature °C Serving Temperature °F
Very Mature Red Grands Crus 17-18 63-65
Bordeaux Reds - Grands Crus 16-17 61-63
Burgundy Reds - Grands Crus 15-16 59-61
Full-Bodied Reds, Mature Reds 14-16 57-61
Full-Bodied Dry Whites 14-16 57-61
Young, Light, Fruity Reds 11-12 52-54
Beaujolais Nouveau 10-12 50-54
Red Vins de Pays 10-12 50-54
Rosés 10-12 50-54
Dry Whites 10-12 50-54
Petit Whites & White Vins de Pays 8-10 46-50
Champagne & Sparkling Wines 6-8 43-46
Sweet Whites 6 43

Link Posted: 4/3/2006 4:42:04 PM EDT
If you are doing steak go with a Cab. Also, if you cook the steak past medium you may as well drink beer with it.

White wine.... it is fine for cooking, but that's it.
Link Posted: 4/3/2006 4:42:18 PM EDT
I like dry reds room temp minus five degrees.
Link Posted: 4/3/2006 4:47:40 PM EDT

Originally Posted By WAMJR:
White wine.... it is fine for cooking, but that's it.



Man, why you gotta hate?
Link Posted: 4/3/2006 4:49:55 PM EDT
room temp is really cellar temp, which is cooler than room temp.

Link Posted: 4/3/2006 4:51:54 PM EDT
[Last Edit: 4/3/2006 4:52:08 PM EDT by ScaryBlackGuns]

Originally Posted By NoVaGator:
room temp is really cellar temp, which is cooler than room temp.




Bingo. The guide posted by JoseyWales is excellent.

SBG
Link Posted: 4/3/2006 4:52:54 PM EDT
[Last Edit: 4/3/2006 4:56:40 PM EDT by xanadu]
Any Mirassou wine is a class act
Link Posted: 4/3/2006 4:53:30 PM EDT
room temp doesnt mean warm. room temp is somewhere between 65 and 70, regardless of the real temp of your room. chilled doesnt mean refrigerated either. the fridge is too cold to properly chill wine. a chilled wine is around 50-55 degrees
Link Posted: 4/3/2006 4:53:34 PM EDT
Link Posted: 4/3/2006 4:53:39 PM EDT
room temp. would be a little diff for some. I would the most would be 68 maybe a little lower but not chilled. I heard someone giving a seminar say you slightly chill it and then pour it a few minutes and let it warm up a few degrees. This guy had a degree in chemistry and worked at a vineyard.
Link Posted: 4/3/2006 5:00:31 PM EDT
Thanks guys....I am starting to enjoy a little wine and I do like Merlot with a good rare steak...Home grown steak by the way.....
Link Posted: 4/3/2006 5:02:36 PM EDT
is this for that girl you were so giddy about last week? if so, cool deal, and good luck!
Link Posted: 4/3/2006 5:04:40 PM EDT
For Christ's sake, put any red wine in the fridge for 15-20 before opening. Barbaric bastids!
Link Posted: 4/3/2006 5:22:59 PM EDT
cellar temperature is about 65deg, at which most reds should be served.

white wine is served chilled, not cold. 40-43deg.

cold kills both flavor and aroma, which are the two components of what we refer to as 'taste'. think brownian motion.
Link Posted: 4/3/2006 5:24:43 PM EDT

Originally Posted By Napoleon_Tanerite:
is this for that girl you were so giddy about last week? if so, cool deal, and good luck!




Yes Sir, we haven't been apart except for work since....
Link Posted: 4/3/2006 5:37:52 PM EDT

Originally Posted By WildlandFirefighter:
Thanks guys....I am starting to enjoy a little wine and I do like Merlot with a good rare steak...Home grown steak by the way.....



Once you are done with that I have a great dessert idea.....

A mouth full of champaign and pie..
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