See, this is easy isn’t it, but hang on, what about the reds? In my humble option, never chill a red from a cooler climate ie never chill a French Merlot, but you can chill an Aussie one. Never chill a Cabernet under any circumstances, in fact, if I ever become world president, that act will be barred by law. Oh, by the way, no matter what the trendy barman says, never add ice to a wine, even the cheap stuff. A quiet, almost restrained nose leads into a classy, meaty palate of ripe fruits and silky tannins.

Source: The Herald June 08, 2023 21:25 UTC