Originally Posted by
bo1953
As well, many of us, Americans, did not go to Sommelier school and do not understand what room temperature is in relation to 'today's standard', neither do the wine manufacturers help to educate the public on this.
Consider yourself lucky to have attended that school so you can further educate others, gently, on the 'correct' way to serve red wine.
Enjoy and all the best...
I did not go to sommelier school. I have no formal wine education.
I do not want my red wine served too warm.
I do not want "fresh out of the dishwasher" warm stemware brought out to serve my wine.
I've actually had waitstaff offer (unsolicited) to chill the red for a few minutes to bring it "down" to a more proper temp.
I'm not too concerned with more recent vintages held at somewhat above ideal (but not cooking) temps.
But mostly, if you're patronizing an establishment with a not-bargain-basement wine list and you have issue with the wine temperature at service time, speak up. It could be that things are held in proper storage temp until they're brought out of storage for service (i.e., not more than a few days). Unless the restaurant is the winemaker, it isn't like a chef not wanting substitutions on a certain menu item that needs to be made a certain way. Accordingly, I'd take offense being told "you vill drink dis at 75 degrees."