Anybody else feel overloaded?

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Re: Anybody else feel overloaded?

Postby Kane » Mon Oct 16, 2017 6:53 pm

So perhaps I'm just a heathen or a prole that lacks the finances...but since when were red's chilled? I ran into this at my Mom's the other night. I've never chilled a red wine.
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Re: Anybody else feel overloaded?

Postby The Comrade » Mon Oct 16, 2017 8:02 pm

i do this weird thing where i drink alcohol i like the way i like it regardless of convention.
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Re: Anybody else feel overloaded?

Postby Kane » Mon Oct 16, 2017 8:45 pm

And I thought I was a degenerate
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Re: Anybody else feel overloaded?

Postby NAB » Mon Oct 16, 2017 9:32 pm

Kane wrote:So perhaps I'm just a heathen or a prole that lacks the finances...but since when were red's chilled? I ran into this at my Mom's the other night. I've never chilled a red wine.


I've had red slightly chilled before and quite liked it. It's all about how you prefer it, which is what a sommelier friend told me once (i.e., f**k some stupid rules if that how you like it).

This article give some specifics on which reds make the most sense to chill.

https://vinepair.com/articles/lessons-f ... n-i-chill/
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Re: Anybody else feel overloaded?

Postby Philly » Mon Oct 16, 2017 9:48 pm

Kane wrote:So perhaps I'm just a heathen or a prole that lacks the finances...but since when were red's chilled? I ran into this at my Mom's the other night. I've never chilled a red wine.

My understanding was that a lot of reds can be good when served at slightly below room temperature. Not like the way you'd chill a white to the temperature in a refrigerator. Think of what you'd get down in a cool wine cellar.
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Re: Anybody else feel overloaded?

Postby Saz » Tue Oct 17, 2017 4:06 am

Philly wrote:
Kane wrote:So perhaps I'm just a heathen or a prole that lacks the finances...but since when were red's chilled? I ran into this at my Mom's the other night. I've never chilled a red wine.

My understanding was that a lot of reds can be good when served at slightly below room temperature. Not like the way you'd chill a white to the temperature in a refrigerator. Think of what you'd get down in a cool wine cellar.


I never drink reds chilled, that's blasphemy. I can see your point if its a warm summer or something then its probably better to bring it down to a cool room temp, but if it's that warm then I'm not trying to drink reds anyway (unless something heavy with meat but you NEVER chill those). NAB is a confirmed prole, I never would put a red in the fridge. Once the bottle is open then shit or get off the pot.
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Re: Anybody else feel overloaded?

Postby Winchester » Tue Oct 17, 2017 6:11 am

Saz wrote:
Winchester wrote:Refrigerate the vermouth after opening it'll stay good for 2-3 months in the fridge. You wouldn't leave an open bottle of wine sitting on your shelf... would you? :p Basically refrigerate any non-distilled spirit after opening.

And while I'm unsure of the swedish decor thing, they do make the bar in gloss white as well.


I usually drink my wine within a few days of opening. Do you drink chilled red? Maybe I will buy smaller bottles of vermouths and only open as needed. I do this with Champagne, sometimes want a spritz or mimosa on the weekend but not trying to slam a bottle of champagne for breakfast so I get smaller 35cl or something bottles. I will buy the bar this weekend f**k it there is space and one chick said its fine so thats all the sign off i need.

Unfortunately our amazon does not have the same wide selection of the US one, so I'm going with black buy f**k it, I'm not swedish anyway


I don't normally drink wine... maybe 2-3 glasses/year when I'm at someone else's and that's the only kind of alcohol they have. My wife likes wine and she'll serve it when she has friends over but not my thing. As far as drinking room temp or chilled red I don't think I'd be able to tell the difference.
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Re: Anybody else feel overloaded?

Postby Spider » Tue Oct 17, 2017 7:46 am

The only difference is that if its a bit warmer it doesn't deaden the taste buds as much.

Wine snobbery is hilarious. What you're supposed to do is drop a couple ice cubes into it just to watch and see who's head explodes. Maybe ask for some splenda.
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Re: Anybody else feel overloaded?

Postby Saz » Tue Oct 17, 2017 8:04 am

Spider wrote:The only difference is that if its a bit warmer it doesn't deaden the taste buds as much.

Wine snobbery is hilarious. What you're supposed to do is drop a couple ice cubes into it just to watch and see who's head explodes. Maybe ask for some splenda.


Good wine should be treated right. I'm not some guy who is above loading his carlo rossi with vodka, but a grown adult adding ice to a good wine is like giving a good cigar to a kid with asthma. Sure, I guess you can. But if you insist on doing it, then get the f**k out of my party.
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Re: Anybody else feel overloaded?

Postby Philly » Tue Oct 17, 2017 8:29 am

Spider wrote:The only difference is that if its a bit warmer it doesn't deaden the taste buds as much.

Wine snobbery is hilarious. What you're supposed to do is drop a couple ice cubes into it just to watch and see who's head explodes. Maybe ask for some splenda.

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