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SimonB #292815 08/12/08 08:06 AM
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And some people eat their filet mignon well - done. Taste is one thing, but the correct way for a bar to offer drinks is another. If my only choice in a restaurant was filet mignon served well-done I'd complain about that too.


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collyk #292817 08/12/08 08:08 AM
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To be honest, I don't even care about this topic much. I'm just trying to avoid doing work. Apologies.


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collyk #292819 08/12/08 08:13 AM
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I guess you can cook all of the flavor out of a steak, or heat all of the taste out of a glass of wine. Enjoyment is in the palet of the holder of the glass or fork. wink

collyk #292820 08/12/08 08:15 AM
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Originally Posted by collyk
To be honest, I don't even care about this topic much. I'm just trying to avoid doing work. Apologies.
Yah...this topic is lame...who started it!!


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It bothers me when I ask for an ice bucket to chill my red wine that is served 85 degress and the waiter looks at me like he looks at Pedro. grin

SimonB #292823 08/12/08 08:32 AM
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Originally Posted by SimonB
Many people put ice in their red wine it's all a matter of taste.

Or lack thereof?

I like my Franzia Chillable Red direct from the box in the fridge...its great with Wendy's Chili


It's rarely rocket science, it's usually just math: then again if you can't do the math.......
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IMO it depends on the red wine ! in a box OK let's refridgerate might help. $150 bottle of bordeaux should never be too hot or too cold. If it was sitting a while in the tropic heat while shipped I don't think the refridge could hurt or help! Also wouldn't trust an opened bottle of red wine in tropic heat more than one day!
Belize it!

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