Not sure about ‘chilled’ but 55° is about what our cellar holds year round and I’d say that’s about perfect 👌
Discussion
I’m talking refrigerated!
Nahhh! Rosé in summer at lunch but that’s as much as I’ll allow! 😆
nostr:npub153xmex42x4chdf757hp3q6zxagykkek7pdgwuwd074964dkyha9s82ryu8 thoughts on chilled red sir?
Some are better that way.
Don't over do the chill
Most reds that aren't crazy manipulated aren't gonna be cold stabilized so just don't be surprised when you find tartrate crystals at the bottom