Originally Posted by
UCBeau
the only red wine i accept lightly chilled is pinot noir, specifically a burgundy or willamette valley wine. i like them maybe 3 degrees below room temp. i hate getting a glass of wine on a flight that's cold.
sorry about the typos, but......
1. No wine should ever be served at over 70 F
2. Great red wines, particularly old ones, are best at 65 to 68F
3. lesser red wines, the younger ones especially should be served somewhat cooler, ore even slightly chilled in warm weather. 60F is perhaps ideal............
4. dry white wines ......should not be below 55F
schoonmake 1964.
the ideal temperature for most great red wines is 62-67F. light red 55F. for white 55-60F.................
parker 1995
these statements were before the creation of "parkerized" red fruit bombs.
I have only flown in domestic first on UA about a dozen of times. I have yet to see a $10 shelf price wine, and I do drink them all.