02 July 2008

02July - NYT article on chilling reds
Well, I fully agree. I fell in love with chilled Beaujolais sometime last year and have since tried it with a number of other reds. I like our Malbec, in particular. As it's not as big as most it takes quite well to a lower temperature. And there's a wonderful Carneros Pinot from X Winery (I had to buy as much as I could afford, which only turned out to be 6 bottles, but just in time as it sold out shortly thereafter) that needs to be a little cooler than most before it goes from soft and good to graceful and great.

Plus, I think this article has convinced me to start more sentences with "Brothers and Sisters,"

Reds on Ice? It's not Heresy

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