In a separate thread, Brom brought up this point about "fancy wines" -
"You do chill your champagne, right? These are all special preparations we take and make to enhance our enjoyment of certain wines."
This struck me as odd. I serve all
wines at the temperature they were meant to be served at, because I want to enjoy every wine I drink. I don't treat only some wines in this "special" way.
If I'm having White Zinfandel, I serve it cool. If I'm having a $6 bottle of Malbec, I serve it warmer. I don't want to deliberately make a wine taste worse than it could. This is true for any wine I pour, because regardless of its price or origin or style, it's going in my mouth
I want it to taste as well as it can!
So to me it would be like burning a burger, because it's cheap, but cooking a filet mignon properly, because it costs more. I want both to taste as well as they can, and both have the potential of being really tasty to my taste buds.
Here's my wine temperature chart -http://www.wineintro.com/basics/temperatures.html
Do you serve wines at the right temperature? Or do you serve reds at 80F because it's what your house is set to, and white wine at 35F because it came out of the fridge?