Eric Asimov of the New York Times has just published a great piece on chilled reds (“How does temperature affect your wine”) and it reminded me how amazed I am about the fact that so many great Restaurants in Manhattan are still serving their top reds at too warm of a temperature now that the Summer is here.
On a recent occasion, I had to ask the waiter to chill the bottle of red wine in order to enjoy it at the right temperature.
Even if you don’t like to drink chilled red wine, pour the chilled wine into the glass, wait just a few minutes and presto (!): your glass of wine will be at the perfect drinking temperature!
All our reds can be enjoyed slightly chilled, and we hope you add them to your list for the upcoming holiday celebrations.
Thank you for all the support we have received from you over the last few weeks since we received the new collection of our wines from Germany.
Cheers to you and a Happy 4th July!