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There’s a lot of common wisdom in the wine industry, not all of it is really accurate, in large part because we’re often missing some historical significance. Take what should be a simple question: do you chill red wine? The common wisdom is that no, you don’t chill red wine, you serve it at room […]
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When that advice was originally made, room temperatures were much lower than today …. I chill Pinot Noirs and Gamays especially down to around 10 degrees