hello all. i've got yet another question that is probably on the stupid side...but what can i say. you all have been very helpful in answering my bad questions thus far, so i thought i'd pose another.
so i'm mostly a pinot drinker when it comes to wine. and i like them to be served a touch below room temperature. the problem i have is that i also find most of them improve with a good amount of breathing time. so if i open the wine early and put it in a decanter, i don't really like to put it in the fridge for fear of it taking on some of the flavors floating around my old, decrepit fridge. so usually i end up chilling it for a bit, and then opening it. problem is by the time it's breathed enough the temperature has reverted back to room temp.
any suggestions? how do you get around this?
i'm sure the answer is breathtakingly obvious, but i'm stumped...