I was asked by Seattle Times Restaurant Critic Hanna Raskin to comment on an experience at a restaurant where her red wine was served “freezer cold.” How do I handle wine served at arctic temperatures or kiln-like heights of heat? Take a look at her post on Voracious to find out.
Thanks, Hanna, for letting me sound off. (Actually, there is no sounding off. I think I’m remarkably chill about the issue; I don’t get hot under the collar.)
So how do you handle a restaurant serving you a wine that you find either too cold or too warm?