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-   DiningBuzz (https://www.flyertalk.com/forum/diningbuzz-371/)
-   -   more wine questions (https://www.flyertalk.com/forum/diningbuzz/1269452-more-wine-questions.html)

number_6 Oct 16, 2011 2:11 pm
Originally Posted by ale.penazzi (Post 17283571)
Can be stored for 2/3 days doesn't mean that it's good to keep wine in the fridge.. And it depends on the wine.

We produce wines and all the high end bottles of red wine are never going to be stored at less than 55, not even during the oversea shipping. Whether they travel by ship or by plane they are always inside temperature controlled cases.

Of course a 10$ wine is not going to be compromised by a fridge...
There are some specific red wines that are best when iced, and I always serve them from an ice bucket -- colder than fridge temperature. But these are rare (and expensive) wines. The easiest to find example would be red wines from Kalteresee (Lake Caldaro) region of Italy. I've also found a couple of California wines that benefit from being cold (eg. zinfandel from Hecker Pass area, which has some strange soil that creates root vegetable aromas, and I don't like my wine to smell like cauliflower :) ). Most fine wine is served at the wrong temperature (hot or cold), while for most everyday wine it doesn't matter very much :)

kipper Oct 16, 2011 3:58 pm
I'm not looking to really get into wines, so having an open bottle of wine is pretty rare unless I'm using it for cooking.

I'm going to finish this bottle this week, and probably won't open another for quite a while. :)

nerd Oct 16, 2011 5:45 pm
Originally Posted by kipper (Post 17284115)
I'm going to finish this bottle this week, and probably won't open another for quite a while. :)
More for the rest of us! :p

:)

ale.penazzi Oct 16, 2011 6:45 pm
You serve the Kalterersee iced?!?!?!

It's one of the "chilled" red wines, but that means 55-58F, not iced...

kipper Oct 17, 2011 6:13 am
Originally Posted by nerd (Post 17284474)
More for the rest of us! :p

:)
:D I'm far more of a beer person, so yes, more for the rest of you. :D

slawecki Oct 17, 2011 6:22 am
lambrusco is typically served chilled. the lower the quality, the colder the wine. a few of the lambrusco are very good wines. red moscato d'asti is served chilled.

emma69 Oct 17, 2011 8:35 am
Originally Posted by kipper (Post 17284115)
I'm not looking to really get into wines, so having an open bottle of wine is pretty rare unless I'm using it for cooking.

I'm going to finish this bottle this week, and probably won't open another for quite a while. :)
Me too - but I suspect for different reasons [hic]!

kipper Oct 17, 2011 8:42 am
Originally Posted by emma69 (Post 17287263)
Me too - but I suspect for different reasons [hic]!
That is probably true. :)

milepig Oct 17, 2011 10:55 am
You guys actually have times when there's wine left? :confused:

kipper Oct 17, 2011 11:04 am
Originally Posted by milepig (Post 17288027)
You guys actually have times when there's wine left? :confused:
I used mine only for cooking. :)

emma69 Oct 17, 2011 12:45 pm
Originally Posted by milepig (Post 17288027)
You guys actually have times when there's wine left? :confused:
Indeed. I am always baffled when friends ask how they can re-cork champagne - wouldn't stand a chance in my vicinity!

kipper Oct 17, 2011 2:56 pm
Originally Posted by emma69 (Post 17288651)
Indeed. I am always baffled when friends ask how they can re-cork champagne - wouldn't stand a chance in my vicinity!
So, I should simply invite a bunch of winos to my house any time I'm going to be cooking with wine, because they'll drink the leftovers? :D

emma69 Oct 17, 2011 3:47 pm
Originally Posted by kipper (Post 17289416)
So, I should simply invite a bunch of winos to my house any time I'm going to be cooking with wine, because they'll drink the leftovers? :D
Sounds like a fine plan (ignores being called a wino - they are smelly old men in parks aren't they ;) )

darthbimmer Oct 17, 2011 6:29 pm
Originally Posted by gfunkdave (Post 17282196)
I use a can of nitrogen/argon. Two squirts into the bottle, then put the cork back in. The argon is heavier than air and so settles on the top of the wine surface in the bottle. It will keep an opened bottle nearly as good as if it were freshly opened for a week or so. And it's not expensive - a can with about 50 uses is about $10.
This is the solution I've been using for many years. It's cost effective and preserves the wine much better than simply recorking the bottle and/or refrigerating it. It's not perfect, though. It's fine for saving a bottle 1-2 days. After 4-5 days I clearly notice the decline in taste, just as if the bottle had been open 1 day without preservation.

kipper Oct 17, 2011 8:23 pm
Originally Posted by emma69 (Post 17289683)
Sounds like a fine plan (ignores being called a wino - they are smelly old men in parks aren't they ;) )
:D I'll have to remember that the next time I plan on cooking with wine. :D


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