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- Yquem - 06-27-2000 03:46 PM

I'm looking for feedback from restaurateurs about serving wines directly from temperature controlled cellars. Is there a point that meets less resistance? I have received a couple comments serving wine @ 55 degrees. <P>Just interested to see what others have encountered.


- winoweenie - 06-27-2000 04:40 PM

Yquem , welcome to the board. You have taken a fairly lofty name as your moniker. Randy`ll be back shortly and can answer most any restaurant question you mite pose. As far as a lay person, My cellar stays at 52 and what few whites come out I guess are Okie-Dokie at this temp. All reds are opened and put into an aluminum holder where they stay at around 60-65. As our weather is considerably warmer than IK`s or Foodies the wines seem to me to be at optimum enjoyment temp. What the Hay, They only last 40-59 min`s. Winoweenie


- Innkeeper - 06-27-2000 05:14 PM

Hi and welcome. I'm what the weenie calls IK. Being both a former military guy and restaurant guy, here's my advice. The military says, never give up the high ground. Since it is easier to warm up a red than cool down a white on short notice, follow the weenie's advice. If your customers request their wine with the entree, this is easy; just set the red by the oven for awhile. If they want it right away, wrap it in a warm towel, and bring it to the table.<p>[This message has been edited by Innkeeper (edited 07-04-2000).]