Wine: The birth of the cool
For years, the received wisdom on red wine was to serve it at room temperature. Not any more
The rise of wine as a cultural debate topic, the influence of the sommelier in the new, more curatorial position and, of course, the odd wine critic’s tuppenceworth has brought about a more playful, discursive and adventurous landscape for the consumer choosing wines.
One area that has drawn quite fearsome attention has been the temperature at which red wine should be served, especially many of the new red wines from outlier regions.
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