The red

[lord bunberry]

I’m currently enjoying a wine renaissance, and I never thought I’d have such appreciation of a good red. I’m really interested to hear what the rest of you think. Rioja is what’s doing it for me right now, but I’m not adverse to a Merlot or a cabaret Sauvignon.

[Peevemor]

I'm not a huge red wine drinker, but am lucky to have mates that really know their stuff (wine savvy is almost a national pass time here, as opposed to the show-offy thing it can sometimes be in the UK). If I were to choose, then merlot's a good shout, but I also like the peppery taste you can get with Shiraz and Pinot Noir)

Interestingly, people here rave about wine deals to be found in Lidl of all places.

[lord bunberry]

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I'm not a huge red wine drinker, but am lucky to have mates that really know their stuff (wine savvy is almost a national pass time here, as opposed to the show-offy thing it can sometimes be in the UK). If I were to choose, then merlot's a good shout, but I also like the peppery taste you can get with Shiraz and Pinot Noir)

Interestingly, people here rave about wine deals to be found in Lidl of all places.

Years ago when I worked as a baker, I worked in a place that was owned by a couple of guys from France. It always amazed me that they couldn’t eat lunch until they found a nice wine to go with the cheese and bread that we had in the bakery. They always complained that the price of a decent bottle of wine here was double or triple the price of the French equivalent.

[Steve-O]

Pinot Noir from Central Otago, New Zealand

[overdrive]

A Californian Zinfandel is my favourite. An Italian Primitivo is good as well (same grape as Zinfandel) and Lidl do a good one but I prefer the Californian stuff for some reason.

I also like an Argentinian Malbec (particularly with steak), Kiwi Pinot Noir, Kiwi Syrah (which is Shiraz) or a Cab Sav (not really fussed where it’s from).

We’ve done a fair amount of wine tasting tours on our travels (Napa Valley, Tuscany, Waiheke and Hawkes Bay in NZ) that have increased our appreciation of wine.

[Billy Whizz]

I love red wine, usually Spanish. If you like Rioja, you’ll love Tempranillo
I also like my red wine cold, know it’s a crime, but goes down so easily when it’s chilled

[sleeping giant]

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I love red wine, usually Spanish. If you like Rioja, you’ll love Tempranillo
I also like my red wine cold, know it’s a crime, but goes down so easily when it’s chilled

Think it was Scouse who mentioned that the room temperature recommendation was from over 100 years ago when room temperatures were much colder than we have now.
So chilled might actually be the way to go

[Peevemor]

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Think it was Scouse who mentioned that the room temperature recommendation was from over 100 years ago when room temperatures were much colder than we have now.
So chilled might actually be the way to go

When eating in pals' houses, the best red will ordinarily be served with the main course (depending on what we're eating) after being decanted and kept somewhere cool for an hour or so.

If the menu means that a white is in order, the good red will usually make an appearance with the cheese.

If nobody wants cheese, then it will be drunk and savoured after the meal.

[Scouse Hibee]

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Think it was Scouse who mentioned that the room temperature recommendation was from over 100 years ago when room temperatures were much colder than we have now.
So chilled might actually be the way to go

I did indeed and I prefer my red wine chilled.

[Billy Whizz]

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I did indeed and I prefer my red wine chilled.

Me too, nothing worse than luke warm red wine
Presume the establishment you work for, serve it cold/chilled?

[Jim44]

For me, red wine at room temperature brings out the most flavour, but I can see where the ‘slightly chilled’ preference comes from. My ‘go to’ red at the moment is Argentinian Malbec. 🍇🍷

[lapsedhibee]

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Think it was Scouse who mentioned that the room temperature recommendation was from over 100 years ago when room temperatures were much colder than we have now.
So chilled might actually be the way to go

Room temperature in Scotland or in Italy/Spain?

[Scouse Hibee]

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Room temperature in Scotland or in Italy/Spain?

In the Winter or Summer.

[speedy_gonzales]

You can't beat a chilled sparkling Shiraz!

[Colr]

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I’m currently enjoying a wine renaissance, and I never thought I’d have such appreciation of a good red. I’m really interested to hear what the rest of you think. Rioja is what’s doing it for me right now, but I’m not adverse to a Merlot or a cabaret Sauvignon.

I’ve got a sparkling red in the fridge waiting for the spring to arrive so I can drink it!

[hibsbollah]

I like old world reds:French and Italian more than Aussie or California. And it's tragically unfashionable but I always try to get some Beaujolais Nouveau in November, it's just the most cheerful wine in existence.

Also a word for Château Musar from the Bekaa Valley in the Lebanon, amazing wine, amazing back story. Hard to get hold of but majestic had some 2005 recently at about £20.

[heretoday]

Wine's a bit hit or miss. That's the interest in it, I suppose. When you discover one you like it's a joy. But it's a downer when a red tastes like chalk dust or a white like paint stripper. Generally, I'd say the more you spend the safer you are.

[Pete]

I love red wine but I’ll admit that it all tastes the same to me.

It has to be chilled too.

[lapsedhibee]

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I love red wine but I’ll admit that it all tastes the same to me.

It has to be chilled too.

Bet it won't all taste the same if you drink it at a proper temperature.

[Hibbyradge]

I meant to post this here.

http://www.thedailymash.co.uk/news/s...20171121139474

[Wembley67]

Obviously red is a very personal choice and I blow my nose at anyone that tells me how to drink it. A friend of a friend that has his own yard swears by warming the red wine bottle in the micro for 5 secs or even putting the bottle in the shower to bring it up above room temperature. I like to try different things so I gave it a try and the taste is like a completely different drink, try it sometime and you can blow your nose in my general direction 😀

[lapsedhibee]

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Who knows how I will be in ten years time but having seen siblings die in their forties, who didn't drink or smoke, I will not hold back

Fair dos!

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A friend of a friend that has his own yard swears by warming the red wine bottle in the micro for 5 secs or even putting the bottle in the shower to bring it up above room temperature. I like to try different things so I gave it a try and the taste is like a completely different drink, try it sometime and you can blow your nose in my general direction 😀

Slightly above room temp for most flavour.

[speedy_gonzales]

Was served a bottle of rioja at Cafe
Café Andaluz yesterday that was well above room temperature. Pointed this out to my wife at the time and wasn't sure what to make of it,,,, turns out warm red wine is bloody acidic and causes horrific heartburn.

[lapsedhibee]

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turns out warm red wine is bloody acidic and causes horrific heartburn.

All red wine is acidic and causes heartburn if you drink enough of it. Are you suggesting warming makes a difference?

[Scouse Hibee]

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Was served a bottle of rioja at Cafe
Café Andaluz yesterday that was well above room temperature. Pointed this out to my wife at the time and wasn't sure what to make of it,,,, turns out warm red wine is bloody acidic and causes horrific heartburn.

Perception of various elements in a wine can change dramatically with things like temperature, aging and exposure to air. For example, the colder the wine is, the sharper the acidity will feel, in part because the cold also masks any sweetness the wine has, mutes the aromatics and makes the wine’s body seems less full. As a wine warms up, it can come across as sweeter and more aromatic, its acidity will be masked.

[speedy_gonzales]

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All red wine is acidic and causes heartburn if you drink enough of it. Are you suggesting warming makes a difference?

This quote is hidden because you are ignoring this member. Show Quote

Perception of various elements in a wine can change dramatically with things like temperature, aging and exposure to air. For example, the colder the wine is, the sharper the acidity will feel, in part because the cold also masks any sweetness the wine has, mutes the aromatics and makes the wine’s body seems less full. As a wine warms up, it can come across as sweeter and more aromatic, its acidity will be masked.

I have drunk more than my fair share of red wine, at various temperatures (from chilled Shiraz to local Greek wine left out in the sun) and have NEVER suffered such discomfort before.
It certainly won't put me off going back but I'll try not to drink from a bottle that feels like it's been lying next to an oven,,,,