Dr. says I should drink a few ounces of red wine every day to increase HDL and I’m not really a fan of room temperature wine.
The only reason for chilling a red wine is if it is undrinkable at room temperature.
White wines should be served chilled, at about 40 degrees (F). Red wines should be served no cooler than 60 degrees (F) and not warmer than about 75 degrees (F). The only real exception to this is if you are making sangria (over ice), which your doctor might not approve of, or mulled wine (heated).
Try a cabernet savignon/merlot blend or perhaps a shiraz/merlot blend.
Probably a young Rioja, crianza of 2002 or 2003, you can answer my question too.
http://answers.yahoo.com/question/index;_ylt=AomcOcV_.f_YMP2l66iw4w7sy6IX?qid=20070502163330AA45g8b
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A Beaujolais can take a little chill time.
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MAD DOG 20/20
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only light red wines like a gamay or a dole.. look a the lable: if its got less than 14% Alkohol, you can try to chill it down.. most restaurants keep their cheap wines in coolers anyway so don’t worry ’bout it.
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The only reason for chilling a red wine is if it is undrinkable at room temperature.
White wines should be served chilled, at about 40 degrees (F). Red wines should be served no cooler than 60 degrees (F) and not warmer than about 75 degrees (F). The only real exception to this is if you are making sangria (over ice), which your doctor might not approve of, or mulled wine (heated).
Try a cabernet savignon/merlot blend or perhaps a shiraz/merlot blend.
References :