I read the other day that it is "OK" to serve or drink ANY good red "lightly chilled".......
That goes against the room temperature etiquette I've come to know.
If this is the case, mine is going in the fridge, cuz it's damn hot out most days in the summer...and I'm tired of drinking warm beverages.
Huh....
Oh, and just a note about "Illinois Wines".
We were down at the State Fair for work and pleasure recently.
They had a wonderful area devoted to Illinois wines, and I'm now hooked on a few of them.
Being jaded about these things, I walked around and finally asked "Where the hell are the Burgundy and Merlot varieties? There isn't a bottle in the place with those words!".
Psssst.....Illinois doesn't grow those kinds of grapes...try California.
Oh.
Thanks for pointing out the obvious.
A few from this list went back with us to the hotel...
http://www.illinoiswine.com/awards.htmlKinda partial to this now:
Pheasant Hollow Winery
* Red Razz
Governor’s Cup-Fruit – Illinois State Fair Wine Competition
Still learning what kinds go with what style of food.
Pretty much resigned to the notion that red goes with everything, and white is strictly for when you're out of red.
The wife disagrees strongly.
I'll look up some of my latest favorites, but in the meantime...what are yours?
