So I sought out some inexpensive, warm weather quaffers for a BBQ this afternoon with non-winos.
Wanted something I could bring over that I could enjoy with bbq fare and wouldnt cringe at offering someone who thinks Pinot Noir is a producer, not a grape.
I dont drink much of either, though I’d had a glass here or there.
What’s the ideal serving temp, a couple hours in zee fridge?
Peter, your title fired a random memory of Tom Waits talking about SwordFishTrombone; “Oh, watch out, he’s got a Harmonium and a Bass Clarinet in there…some one could get hurt!”
Sounds like a nice afternoon.
I would serve both at around 60F. Same as most reds IMO. JM2C
Re the serving temp, it would depend on the ambient temp where you are and what the food is:
Hotter / more humidity / spicier food = cooler but two hours in the fridge is overkill. 45 minutes max.