Cooking reds, frozen whites.

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Cooking reds, frozen whites. - 6/8/2008 8:11:37 AM

Maestro

Posts: 558
Joined: 10/4/2007
Status: online

How do you cope with the wine serving temperatures at most restaurants?

Order the white and it comes at 5 degrees Kelvin with a bucket of liquid hydrogen around it, lest its temperature might climb into the realms where taste and aromas can exist.

Order the red, and it is poured from a boiling pan where apparently you can choose whether to bring it to a customer's table or drop it into your pepper sauce.

Really, what's wrong with these people?

Post #: 1

RE: Cooking reds, frozen whites. - 6/8/2008 9:52:47 AM

bschwindtcoffee

Posts: 24
Joined: 10/16/2007
From: Portland, OR
Status: offline

Totally agree. I brought special bottle of wash cab to a restaurant for an anniversary. I gave the bottle to the hostess and we sat in the bar for about 30min before the meal. The sommelier decanted it and I swear it was 82 degrees. All I could think of was that they placed in over the saute station. All I tasted was oak... nasty oak. This plus a 40 buck corkage!! Peninsula Grill Charleston, SC btw. This from a bottle I had 2 months prior I described as balanced.

Frequently, white wine is served at absolute zero to completely devoid the palate of any flavor what so ever.

I guess the question becomes is do you have the courage to ask for a bucket of ice to place the bottle red? What the heck to they teach these wine stewards? “Youz must punish ze patron’s palate!!!”

(in reply to Maestro)

Post #: 2

RE: Cooking reds, frozen whites. - 6/8/2008 10:47:15 AM

cgrimes

Posts: 906
Joined: 10/8/2007
From: Massachusetts
Status: offline

I also agree. But at least for whites, 95% of the American population is used to drinking their whites too cold. Who doesn't have a parent who puts ice cubes in their whites (I certainly do and it makes me cringe)? Also if it is too cold at least you can let it warm up a bit. If a red is too warm, it's ruined.

In a wine oriented restaurant, there is no excuse, and the wine should be returned to them until they learn.

(in reply to bschwindtcoffee)

Post #: 3

RE: Cooking reds, frozen whites. - 6/8/2008 7:37:43 PM

gbm

Posts: 224
Joined: 3/12/2008
From: Connecticut
Status: online

Have a glass or two of scotch first. You won't notice the temperature...or the taste. So, I guess, it would be best to just order another scotch instead.

(in reply to cgrimes)

Post #: 4

RE: Cooking reds, frozen whites. - 6/8/2008 8:44:55 PM

tomandlu

Posts: 41
Joined: 3/27/2006
From: Boston, MA
Status: offline

I find myself regularly asking for an ice bucket when I order red wines at restaurants. I get a rather bemused look from the waiter but so what. I can then drink the wine at the proper temperature.

Tom

(in reply to cgrimes)

Post #: 5

RE: Cooking reds, frozen whites. - 6/26/2008 1:24:16 AM

Serge Birbrair

Posts: 1524
Joined: 4/23/2006
From: Boca Raton, Florida
Status: offline

when I order bottle in the restaurant, the first thing I do when they bring the bottle to the table to show it, I put my hand on it to measure the temperature, I returned a few bottles unopened for this exact same reason.

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