We all have a general sense of how wine should be served. Not boiling hot like coffee. Not ice-cold like a popsicle. Somewhere in the middle.

Do you make any attempt beyond that to serve a wine at a "right" temperature? To make sure white wine is not just randomly "chilled" but in a range?

To strive to serve your red wine cool and not summertime-room-temperature of 90F?

Lisa Shea, owner