3 amazing red wines for dinner. Honestly not too many people enjoy red wine during the warm months.
3 amazing red wines for dinner. Honestly not too many people enjoy red wine during the warm months.
by TheClassyGoddess
6 Comments
Head_gardener_91
That’s because mostly red wines are served too hot, room temperature is usually too hot.
Cucckcaz13
I store my reds at 65 degrees Fahrenheit and I let them sit out at room temp for around 15 minutes before serving. If it’s summer I’ll chill my Dolcetto down to 55-60 and gulp it. Or if you can find one, a Barbera rose is so good chilled. These look tasty and def could be enjoyed year round.
AreU_NotEntertained
Which is just fine with me. Plenty of fantastic red grapes for summer wines that most people don’t even consider anytime of the year, so they’re relatively cheap.
TheClassyGoddess
PS the last Magnum bottle was wow but forgot to make proper image of the label. If some of my friends did will share it here.
EddyDrop_productions
Serving reds slightly chilled and letting reach room temperature in the glass is one of the best ways of appreciate heavier wines like masi’s amarone
reesemulligan
I have that exact same Amarone in my wine fridge (63 F). How was it? Should I chill it further before serving?
6 Comments
That’s because mostly red wines are served too hot, room temperature is usually too hot.
I store my reds at 65 degrees Fahrenheit and I let them sit out at room temp for around 15 minutes before serving. If it’s summer I’ll chill my Dolcetto down to 55-60 and gulp it. Or if you can find one, a Barbera rose is so good chilled. These look tasty and def could be enjoyed year round.
Which is just fine with me. Plenty of fantastic red grapes for summer wines that most people don’t even consider anytime of the year, so they’re relatively cheap.
PS the last Magnum bottle was wow but forgot to make proper image of the label. If some of my friends did will share it here.
Serving reds slightly chilled and letting reach room temperature in the glass is one of the best ways of appreciate heavier wines like masi’s amarone
I have that exact same Amarone in my wine fridge (63 F). How was it? Should I chill it further before serving?