Chillin!

Sometimes it takes a while to come to an obvious conclusion. After I began writing this blog and paying more attention to the analytic evaluation of wines, instead of the hedonistic (which wine was consumed more), I began to notice the initial harshness of big reds. Cabernet Sauvignon, Merlot, and Syrah  seemed to show a  bite on the tongue. Perhaps the alcohol was dominating the fruit due to the temperature. In order to alleviate that, I placed some in the refrigerator for thirty minutes or so. Voila. Each wine had a much more attractive and smoother taste. For comparison, I had two glasses, one with room temperature wine and the other chilled. It was easy to see the difference. Most red wines show best at room temperatures which in Europe could be 68 degrees and in most of North America 70 to 72 degrees. However, here in Florida, my house averages 76 degrees.

Visiting Publix always seems like an arctic excursion. However, yesterday  I purchased a bottle of Santa Christina (lovely Tuscan wine) and opened it upon arriving home. It was the perfect temperature. Easy way to get your wine chilled.

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