What temperatures do people like for serving wine?
I keep my cellar at 60 degrees, but except for mineral water, Guinness, and the occasional huge, rich white wine I don't like to drink the stuff at that temperature. Most reds I like around 65, most whites around 55.
I was surprised to read that Michael Bauer, the restaurant critic for the San Francisco Chronicle, regularly asks for an ice bucket to chill red wine to 56 degrees. That seems palate-numbingly cold to me.
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