This is an abomination:
Sometimes a glass of white wine is not enough. Nor is a beer, an iced tea or a lemonade, though heaven knows few things are better than a tart lemonade in a beaded glass on a hot summer's day. ...
we want red wine. And how are we going to drink this red wine?
That's right, chilled! Cold, cool, brisk, whatever you want to call it, we are going to enjoy this red wine at a temperature that refreshes, restores and revitalizes even the most exhausted soul.
The only good thing to do with a "light-bodied, low-tannin wine" (the kind said to be best for chilling) is . . . well, there is no good thing to do with such a thing. Simple rule of life: white wine chilled, red wine room temperature. We ate at a Mexican restaurant Saturday night, and the only red wine they had was a burgundy (which is too heavy for this shiraz and cabernet drinker), and they served it ice cold. Ick.
And let the cheese you have with your warm, red wine come to room temperature, too. You're welcome.
