IT could be that I’m a crank. Or a grump. Or maybe I’m anticipating that time in life when I’m not expected to be anything but cranky or grumpy. But I must call attention to an almost reflex practice among many American wine drinkers that troubles me in the extreme.
It’s the habit of chilling white wine far too long and drinking it way too cold.
This is perhaps a pointless argument to make in a country that loves things cold. We demand ice cubes in just about any beverage but beer, yet fetishize cold beer to the extent of marketing a brand simply by promising it will offer an icier drinking experience, all while reveling in the shivery goose-flesh chill of over-air-conditioned theaters, restaurants, cars and offices.
Nonetheless, I feel that I must try if only because it is clear to me that drinking overchilled white wine — good white wine — deprives one of fully enjoying the complex aromas and delicious flavors in the glass.
read the rest> http://www.nytimes.com/2009/06/03/dining/03pour.html?_r=1&ref=dining
Tuesday, June 2, 2009
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