
Chilled red wines: how to choose them, cool them, and drink them
I’ve had it up to my eyeballs with pale rosé. In these latter days of summer, my preferred potion is not blush in color, nor the electric orange of an Aperol spritz. It’s a gleaming shade of ruby, and served in a condensation-covered glass. Yes: chilled red wine.
The habit of serving white and rosé straight from the fridge and red at room ...