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Lambrusco - room temp. or chilled?

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Lambrusco - room temp. or chilled?

omotosando | | Sep 28, 2011 08:01 AM

I'm having a lasagna party and I thought that would be the perfect opportunity to expose myself and guests to lambrusco.

I read varying things - serve it room temp, give it a chill. What's the consensus? And if a chill, what does that mean? How long in the fridge? (With a large group and a couple of bottles, I don't have enough ice buckets, which is my usual method of chilling wine).

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