I always offer a glass when the server hadn’t had it, especially when I bring my own bottle in. I am uncomfortable with those who look at wine as anything but a drink to be shared. True, the more I learn, the more I know how little I know. Share, there is nothing in my cellar that’s better if I drink it alone. Great video!
In America, white wines are served to Cold. Red wines served to warm. I agree with 15-18C temperature. The wine was made in the cellar, 15-18C temperature. That's what it should be drunk at, to achive the best taste. And yes, too many Sommerlier try and show-off or impress people. YOU are the judge in what you like to drink, not the Sommelier. Great video, Thank you..
@@NoSedimentwhen I worked as a server and bartender, I would get know-it-alls who would complain that our red wine was chilled to 60° or so when the “room temp” was 78° or higher in a large room with an AC that couldn’t keep up with a Texas summer. “Why are you chilling red wine? You must not know anything 😡!” It drove me crazy 😅
I'm consistently reminded that as my mountain of wine knowledge increases, so too does the shoreline of ignorance. I realize there is so much more to learn and taste.
For me, one of the best things in the wine world, is to find a great wine at a low price. Try different regions - Bolivia, Mexico, India...tried all of them. I knew it wouldn't be the best bit I had to try it.
My husband is a L3 and says although he knows a lot about wine, he's amazed on a daily basis how much he doesn't know and that learning has been an endless journey. Be humble and respectful because you are always a student :)
Nice video. The main reason I sometimes serve sparkling wine in flutes is because it looks more celebratory when having it with a group. Otherwise, I agree, the wine is probably better in a glass that allows it to be what it is. I love trying every type of wine and region there is. So much to learn. That is why I like wine, as there will always be something new to explore.
We should do whatever we want with our wine. I am just here to offer different views, if You prefer flutes - enjoy them and do not feel bad’ 🥂🥂🥂🥂 Cheers!
I wouldn't judge someone's knowledge of wine by the temperature they like it as I think we all like different things and not always go by the book. Or at least I don't 😅 I store my wines at 12 degrees as I understand the correct temperature for long term storage is 10-13 degrees but then I take my red out 30' to 1 hour before serving it, instead I take my white out of the storing fridge and put it in my normal fridge, 1 hour before serving it, as I really like my whites very chilled. I know I miss a bit on the aromas at the beginning but I discover them when the wine warms up in the glass. However I then keep enjoying a very fresh wine that satisfy my palate more 😊
Ha! "Or you can ask for ... *ice*." That made me laugh out loud. For me, real wine pros are also committed and generous wine educators. Whether in a formal classroom or at an informal tasting, they love to open the world of wine to others and encourage beginners to trust their own palates. I've been fortunate to have encountered wine pros like these all along my WSET journey. It's been a hugely pleasant surprise.
I like expanding people's horizons when it comes to wine. Showboat for people that are not normally wine drinkers doesn't do that. I see more "ah ha" moments by having them taste themselves. Wine is perishable, share it.
Pretty spot on. Depending on the champagne for me either in Zalto white wine or universal glasses. Start your wines colder but then let it evolve, in the summer my whites start at 11 degrees and red at 15 degrees and after I only change my whites starting at 12. Another thing would be honesty. When tasting with friends, sometimes someone can spot a very specific tasting note, if you can't find it, just say it, and at tasting events if something is not for you, you can also just say that to the winemaker/representative/sales rep when asked, this one is not for me.
I think tasting specific characteristics in wine can be very individual. My most common example is - if I say that wine smells my grandma’s closet, it might not mean anything to You, but it means the world to me. 🥰
@@NoSediment Funny, cause that is how I coach my friends who are just starting their wine journey. Find adjectives that have meaning for you. Like Haribo cherries, you can't expect someone to find quince on the nose in a wine, just one year in.
Totally agree about tasting notes opening up during and towards the end (or could go the other way if it gets too warm). I was given the quizzical look when I mentioned notes of banana in a lush Lodi Zin but later I came to know that was indeed a legit tasting note, not my “imagination”!
Lol! Besides the Chablis/Chardonnay rule, another way as a newbie to appear as a wine pro is explaining to your guests that all Champagne is produced in France. Good video 🍷
Thank you! I hope more people watch this! Unfortunately in the US, most often red wine is served at “kitchen temperatures”! There are times when decent wines go so flat (even bad by mishandling) one could cry or just leave. Now in corporate culture, it is served in hot outdoor parties at 85F or higher kept under the Sun 😢! I totally agree with your points, but there is the other side to it too, quite often people could get branded as “snobs” even just for enjoying and being passionate or enthusiastic about wines, without putting down others leave alone be particular / mention any specifics.
I try to learn from others, how they handle the situations, and I think as long as we are being respectful towards others there is no harm to ask if it is possible to slightly chill the wine. The moment we start to preach that this is the way wine really should be served, things can become uncomfortable. 😣
I love how articulate you are and how energetic in your presentation, even if I didn't love wine, I find myself automatically smiling as I watch your content. Thank you for yet another amazing video! Note: how come your English is so impeccable 😂❤
A real wine pro? will possess an appreciation of all things fine - including the glass. We discovered some stunning Pinot Noir while travelling through Hungary. Amazing Chardonay (Bellingham) and a myriad of amazing red blends while travelling through South Africa. I won't mention our time in Mendoza - wow. Here in Australia we have sooo much wonderful wine (and a lot thats not) but we usually have wines from Italy, Spain and Portugal somewhere 🙂
And hopefully will not judge by saying that fine Pinot Noir can only be made in Burgundy, and will have open mind towards discovering other grape varieties. 🥂 Cheers!
What you said about humility applies to more than just wine. Knowledge is humbling. Arrogant people with great knowledge, like fat marathon runners, exist but are rare. If someone twice my weight is bragging about their Boston time, it is far more likely they are making up stories.
For me it's a sign if a wannabe wine pro, when someone has dogmas like "never ever mix wine with sparkling water". While it is true that watering down high quality wine, a spritzed white makes a wonderful, refreshing summer drink and is a beautiflul way of enjoying fermented grape juice.
8:30 Humility usually comes in the form of letting other people say the biggest atrocities pertaining to a certain region, style of wine or grape and continue the conversation without mention it. As I see it ignorance is bliss and prodding someone that's ignorant of something usually brings a sour point to a previously entertaining conversation.
I have been corrected by The Real Wine Pros in a such a beautiful manner, so that conversation keeps flowing and I just learned something new or my horizons were broadened. I don’t think humility is sitting through conversations while people talk that earth is flat. But it definitely is art to find truth through beautiful conversations. 😊
Without trying to be arrogant: are you serving your dog a Domaine de Villaine Bouzeron ? Nice ! Does the dog have a name ? And what is you opinion on Aligoté ? All the best en yes, another great video !
Hahah, You are definitely not arrogant, and yes, nice catch, this is the wine I offered my dogo! I used to dislike Aligote, but some examples are really excellent. 🥂
Just the other day I noticed that MW Peter Koff actually prefers the flute like shape (but not quite a literal flute?) for sparkling wine. Apparently he really appreciates the bubbles, but I'm not going to try and substantiate his reasoning further. Ask him :) I'm thinking that somewhere between white and flute could be good. I agree with Koff that we must respect the bubbles and the troubles (ba-dush, I'll be here all weekend folks) that they go through making the stuff. PS: The video title could be "How to not be an idiot", because according to this, I'm almost pro 😅 PPS: Aw, look at you with Rivetto. Adorable 😄
"eighteen years in the wine industry". did you start when you were 11, Agnese? is it allowed by Latvian laws? 😅 I like your points here. it's a bit tricky for me to identify the correct temperature without a thermometer, but my palate will definitely say something when a white is over-chilled...
Hahah, thank You for the compliment. And no, I started learning about wine at a decent age. 😊 of course the palate is what sets things straight - the too cold or too warm wine! 🍷
Especially, with expensive wine, I trust and look to a sommelier with temperature. I might guess a wine should be 17C, and request ice if it feels warmer. But unless I am familiar with that exact wine, I don't know, and certainly can't guess as well as a good sommelier. Maybe I am being a snob here, but I don't think personal preference applies at all. I am also frustrated with the common practice of asking me how I want my steak cooked. I'd much rather a restaurant tell me their filet mignon will be bleu and their ribeye will be medium well, and if I don't like it, I should order something else. At my home, everything is cooked and served exactly to my judgement and preference, going out is rare treat and should be different.
This is an absolutely new look .. I have always put the guest preference first, and I would have never teach or make my guest drink beverage that they do not like, because they will have to pay for that bottle, or that steak. And paying for an experience that they did not like seems 😖But I find Your perspective really fresh and it definitely makes me wonder. The only issue here is that, unfortunately not everyone is as professional as You expect them to be, and sometimes they will simply serve wine too warm or too cold because it just happened that way. 🤷♀️
It's that way with almost every thing in life, people who are knowledgeable on a subject don't feel the need to show of said knowledge. We have a saying, "a dog that barks doesn't bite" its more on the physical side, but the idea is the same, pro's don't need to showoff, that is what the wannabe's do.
Nope. I agree with Jancis Robinson that ALL types of (quality) wine is the best just below room temperature or even: the temperature it would drank at the location of its making without additional tech. Above 20 degrees for pretty’s much all reds, 18-20 for most whites and 16-18 for champagne. Sub 15 degree wine is mostly a waste. Of course not many people actually measure the temp of their wine in the glass (I do) and compare it.
@@NoSediment Here it is: th-cam.com/video/0biZGd9H63g/w-d-xo.htmlsi=0uzWuKBX8_ykjuz2&t=873 She is talking about Rieslings, Burgundy and other full body whites and all reds. Note that the part from "or even" is my addition based on my experience.
The ones that aren't humble are the type to brag about being in MENSA. 😂 many people prefer franzia to Latour, not my business if I prefer the opposite
Dear Agnes, another brillant video on wine topic! I share y thoughts above all on the face that pro som must be open minded. In my last trip ti Langhe i have found a new upcoming withe wine called Nascetta from the Village of Novello near Barolo. It is a full body mineral and floreal wine which deserve All y attention and u shall note down this name for futuro Discoverys. Cheers 🍾
Nothing worse than being served a bottle of red wine in a restaurant that’s 80 F😖. Do you request a bucket of ice to chill it? And the same for whites. I’d rather be served a white wine that’s too chilled than one that’s room temp. The wine will be warmer in 5 minutes in the glass.
And whosoever was not found written in the book of life was cast into the lake of fire. (Revelation 20:15) And the third angel followed them, saying with a loud voice, If any man worship the beast and his image, and receive his mark in his forehead, or in his hand, The same shall drink of the wine of the wrath of God, which is poured out without mixture into the cup of his indignation; and he shall be tormented with fire and brimstone in the presence of the holy angels, and in the presence of the Lamb: And the smoke of their torment ascendeth up for ever and ever: and they have no rest day nor night, who worship the beast and his image, and whosoever receiveth the mark of his name. (Revelation14:9-11)
Humility is hands down number one. Also understanding the objective ratings and that in the end, taste is subjective. You covered all this quite well.
Thank You. 🙏🏻 yes, lately I have encountered a variety of different situations, and unfortunately sometimes these do not make You feel very good. 😶
I like red wine served cold cause our climate here is hot and warms up the wine fairly quickly releasing its wonderful aromatics along the way
I also like to follow my wine in the glass as it opens up. It is capable of changing in the glass so much. 🍷
The more you know the less you understand. So true and that makes (or should make) you humble towards judging others. Great piece Agnes!
Thank You. 🙏🏻
Wine definitely made me realize this the most. The more you know, the more you know you don't know lol.
I always offer a glass when the server hadn’t had it, especially when I bring my own bottle in. I am uncomfortable with those who look at wine as anything but a drink to be shared. True, the more I learn, the more I know how little I know. Share, there is nothing in my cellar that’s better if I drink it alone. Great video!
You are such a lovely heart. Thank You for sharing Your private wines and Your knowledge with the others. 🙏🏻
You have created a masterpiece of a wine video. No snobbery, no pretense. Thank you so much! We need more like this.
Thank You so very much! 🙏🏻🙏🏻🙏🏻 ☺️
In America, white wines are served to Cold. Red wines served to warm. I agree with 15-18C temperature. The wine was made in the cellar, 15-18C temperature. That's what it should be drunk at, to achive the best taste. And yes, too many Sommerlier try and show-off or impress people. YOU are the judge in what you like to drink, not the Sommelier. Great video, Thank you..
Definitely, we should be drinking what brings us pleasure. 🥂 Cheers!
@@NoSedimentwhen I worked as a server and bartender, I would get know-it-alls who would complain that our red wine was chilled to 60° or so when the “room temp” was 78° or higher in a large room with an AC that couldn’t keep up with a Texas summer.
“Why are you chilling red wine? You must not know anything 😡!”
It drove me crazy 😅
Great insights, and no nonsense - the reasons I like your channel!
Thank You, 🙏🏻 reading this makes me feel supported. 🍾
I'm consistently reminded that as my mountain of wine knowledge increases, so too does the shoreline of ignorance. I realize there is so much more to learn and taste.
Yes, indeed there is so much to learn. 🙌
For me, one of the best things in the wine world, is to find a great wine at a low price. Try different regions - Bolivia, Mexico, India...tried all of them. I knew it wouldn't be the best bit I had to try it.
Exploring new regions and winemaking countries, as well as grape varieties makes this journey so exciting and fun!
My husband is a L3 and says although he knows a lot about wine, he's amazed on a daily basis how much he doesn't know and that learning has been an endless journey. Be humble and respectful because you are always a student :)
Definitely, I feel the same way. Every day I learn or discover something new. But that also makes the wine world so exciting. 🥂
Nice video. The main reason I sometimes serve sparkling wine in flutes is because it looks more celebratory when having it with a group. Otherwise, I agree, the wine is probably better in a glass that allows it to be what it is. I love trying every type of wine and region there is. So much to learn. That is why I like wine, as there will always be something new to explore.
We should do whatever we want with our wine. I am just here to offer different views, if You prefer flutes - enjoy them and do not feel bad’ 🥂🥂🥂🥂 Cheers!
I wouldn't judge someone's knowledge of wine by the temperature they like it as I think we all like different things and not always go by the book. Or at least I don't 😅
I store my wines at 12 degrees as I understand the correct temperature for long term storage is 10-13 degrees but then I take my red out 30' to 1 hour before serving it, instead I take my white out of the storing fridge and put it in my normal fridge, 1 hour before serving it, as I really like my whites very chilled. I know I miss a bit on the aromas at the beginning but I discover them when the wine warms up in the glass. However I then keep enjoying a very fresh wine that satisfy my palate more 😊
Ha! "Or you can ask for ... *ice*." That made me laugh out loud. For me, real wine pros are also committed and generous wine educators. Whether in a formal classroom or at an informal tasting, they love to open the world of wine to others and encourage beginners to trust their own palates. I've been fortunate to have encountered wine pros like these all along my WSET journey. It's been a hugely pleasant surprise.
WSET has been very important part in my wine journey as well. I have met some wonderful educators there. 🥂
I like expanding people's horizons when it comes to wine. Showboat for people that are not normally wine drinkers doesn't do that. I see more "ah ha" moments by having them taste themselves. Wine is perishable, share it.
I agree, it is the best feeling to share wine with someone, and they enjoy it, and have discovered something new. ☺️
Pretty spot on. Depending on the champagne for me either in Zalto white wine or universal glasses. Start your wines colder but then let it evolve, in the summer my whites start at 11 degrees and red at 15 degrees and after I only change my whites starting at 12. Another thing would be honesty. When tasting with friends, sometimes someone can spot a very specific tasting note, if you can't find it, just say it, and at tasting events if something is not for you, you can also just say that to the winemaker/representative/sales rep when asked, this one is not for me.
I think tasting specific characteristics in wine can be very individual. My most common example is - if I say that wine smells my grandma’s closet, it might not mean anything to You, but it means the world to me. 🥰
@@NoSediment Funny, cause that is how I coach my friends who are just starting their wine journey. Find adjectives that have meaning for you. Like Haribo cherries, you can't expect someone to find quince on the nose in a wine, just one year in.
Totally agree about tasting notes opening up during and towards the end (or could go the other way if it gets too warm). I was given the quizzical look when I mentioned notes of banana in a lush Lodi Zin but later I came to know that was indeed a legit tasting note, not my “imagination”!
Lol! Besides the Chablis/Chardonnay rule, another way as a newbie to appear as a wine pro is explaining to your guests that all Champagne is produced in France. Good video 🍷
Hahahah, true story’ 😅
I'm guilty of this lol, I wouldn't consider myself a newbie, just for context if I'm helping them select a bottle
Thank you! I hope more people watch this! Unfortunately in the US, most often red wine is served at “kitchen temperatures”! There are times when decent wines go so flat (even bad by mishandling) one could cry or just leave. Now in corporate culture, it is served in hot outdoor parties at 85F or higher kept under the Sun 😢! I totally agree with your points, but there is the other side to it too, quite often people could get branded as “snobs” even just for enjoying and being passionate or enthusiastic about wines, without putting down others leave alone be particular / mention any specifics.
I try to learn from others, how they handle the situations, and I think as long as we are being respectful towards others there is no harm to ask if it is possible to slightly chill the wine. The moment we start to preach that this is the way wine really should be served, things can become uncomfortable. 😣
Last point so true!!! 👏🏻👏🏻👏🏻
I love how articulate you are and how energetic in your presentation, even if I didn't love wine, I find myself automatically smiling as I watch your content.
Thank you for yet another amazing video!
Note: how come your English is so impeccable 😂❤
Totally agree with this!! Thanks!! Surrounding ourselves with the right Pros is THE key. :)
Yes, and in all honesty I have been incredibly lucky to know many such people. Humble, inviting and simply fun to be around. 🍾
@@NoSediment Same here! ☺️
Agnese 🎉you're only the Wine 🍷 Pro I'll ever listen 👂 to. ❤ 4ever. You're always sweet and informative, and youre never elitist or snobby. 🎉😊
Quality sparkling wine in flutes has (luckily) become the exception. I can't even remembre the time i drank from a flute. Don't miss it
I also don’t miss it. All my flutes are packed somewhere. 🫣
Well... totally agree!
🙏🏻🙏🏻🙏🏻
A real wine pro? will possess an appreciation of all things fine - including the glass. We discovered some stunning Pinot Noir while travelling through Hungary. Amazing Chardonay (Bellingham) and a myriad of amazing red blends while travelling through South Africa. I won't mention our time in Mendoza - wow. Here in Australia we have sooo much wonderful wine (and a lot thats not) but we usually have wines from Italy, Spain and Portugal somewhere 🙂
And hopefully will not judge by saying that fine Pinot Noir can only be made in Burgundy, and will have open mind towards discovering other grape varieties. 🥂 Cheers!
@@NoSediment Currently my Pinot Noir benchmark is made in Tasmania.
As a Bulgarian I know that we have a few thousand years of tradition on the French!
Truly spoken like Dr. Faust. Bravo, Agnes
🙏🏻🙏🏻🙏🏻
Dunning-Kruger effect 👍
I learned a new descriptor for this. 🙌
What you said about humility applies to more than just wine. Knowledge is humbling. Arrogant people with great knowledge, like fat marathon runners, exist but are rare. If someone twice my weight is bragging about their Boston time, it is far more likely they are making up stories.
You are correct, of course there are people with great knowledge, and still arrogant. I try to stay away from them. 🙏🏻
I have called my own journey into wine-education as going from "opinion-based knowledge" to "knowledhe-based understanding".
This is very good description, I like it. 🙏🏻🥂
For me it's a sign if a wannabe wine pro, when someone has dogmas like "never ever mix wine with sparkling water". While it is true that watering down high quality wine, a spritzed white makes a wonderful, refreshing summer drink and is a beautiflul way of enjoying fermented grape juice.
Exactly and in Germany/Austria it is a real summer beverage! 🙌
8:30 Humility usually comes in the form of letting other people say the biggest atrocities pertaining to a certain region, style of wine or grape and continue the conversation without mention it. As I see it ignorance is bliss and prodding someone that's ignorant of something usually brings a sour point to a previously entertaining conversation.
I have been corrected by The Real Wine Pros in a such a beautiful manner, so that conversation keeps flowing and I just learned something new or my horizons were broadened. I don’t think humility is sitting through conversations while people talk that earth is flat. But it definitely is art to find truth through beautiful conversations. 😊
I was talking about neophytes that want to discuss wine without the proper base language.
100% agree with everything, thanks!
🙌🙌🙌
I love the veritas glass.
Yes, Veritas are very fine! 🫶
Without trying to be arrogant: are you serving your dog a Domaine de Villaine Bouzeron ? Nice ! Does the dog have a name ? And what is you opinion on Aligoté ? All the best en yes, another great video !
Hahah, You are definitely not arrogant, and yes, nice catch, this is the wine I offered my dogo! I used to dislike Aligote, but some examples are really excellent. 🥂
@@NoSediment indeed some are, this is one of these :-). Keep up the very good work, all the best.
Just the other day I noticed that MW Peter Koff actually prefers the flute like shape (but not quite a literal flute?) for sparkling wine. Apparently he really appreciates the bubbles, but I'm not going to try and substantiate his reasoning further. Ask him :)
I'm thinking that somewhere between white and flute could be good. I agree with Koff that we must respect the bubbles and the troubles (ba-dush, I'll be here all weekend folks) that they go through making the stuff.
PS: The video title could be "How to not be an idiot", because according to this, I'm almost pro 😅
PPS: Aw, look at you with Rivetto. Adorable 😄
I wonder what that glass looks like - if it is close to tulip form rather than flute - I definitely like those glasses as well. 🥂
"eighteen years in the wine industry". did you start when you were 11, Agnese? is it allowed by Latvian laws? 😅
I like your points here. it's a bit tricky for me to identify the correct temperature without a thermometer, but my palate will definitely say something when a white is over-chilled...
Hahah, thank You for the compliment. And no, I started learning about wine at a decent age. 😊 of course the palate is what sets things straight - the too cold or too warm wine! 🍷
Especially, with expensive wine, I trust and look to a sommelier with temperature. I might guess a wine should be 17C, and request ice if it feels warmer. But unless I am familiar with that exact wine, I don't know, and certainly can't guess as well as a good sommelier. Maybe I am being a snob here, but I don't think personal preference applies at all. I am also frustrated with the common practice of asking me how I want my steak cooked. I'd much rather a restaurant tell me their filet mignon will be bleu and their ribeye will be medium well, and if I don't like it, I should order something else. At my home, everything is cooked and served exactly to my judgement and preference, going out is rare treat and should be different.
This is an absolutely new look .. I have always put the guest preference first, and I would have never teach or make my guest drink beverage that they do not like, because they will have to pay for that bottle, or that steak. And paying for an experience that they did not like seems 😖But I find Your perspective really fresh and it definitely makes me wonder. The only issue here is that, unfortunately not everyone is as professional as You expect them to be, and sometimes they will simply serve wine too warm or too cold because it just happened that way. 🤷♀️
Totally agree
Super! 🙌🙌 Cheers! 🥂
Again super video. nailded it, bravo!
Thank You and cheers! 🥂
A real wine pro, someone who likes to open his favorite bottles with friends.
Definitely! I always said that a real wine enthusiast usually wants to share the experience of a beautiful wine with like minded people’ 🥂
It's that way with almost every thing in life, people who are knowledgeable on a subject don't feel the need to show of said knowledge. We have a saying, "a dog that barks doesn't bite" its more on the physical side, but the idea is the same, pro's don't need to showoff, that is what the wannabe's do.
I agree! 🙏🏻
Nope. I agree with Jancis Robinson that ALL types of (quality) wine is the best just below room temperature or even: the temperature it would drank at the location of its making without additional tech. Above 20 degrees for pretty’s much all reds, 18-20 for most whites and 16-18 for champagne. Sub 15 degree wine is mostly a waste. Of course not many people actually measure the temp of their wine in the glass (I do) and compare it.
I am yet to find this article. 🙏🏻
@@NoSediment th-cam.com/video/0biZGd9H63g/w-d-xo.htmlsi=GJrRSUp5YHqPmKDe&t=872
@@NoSediment Here it is: th-cam.com/video/0biZGd9H63g/w-d-xo.htmlsi=0uzWuKBX8_ykjuz2&t=873
She is talking about Rieslings, Burgundy and other full body whites and all reds. Note that the part from "or even" is my addition based on my experience.
The ones that aren't humble are the type to brag about being in MENSA. 😂 many people prefer franzia to Latour, not my business if I prefer the opposite
Dear Agnes, another brillant video on wine topic! I share y thoughts above all on the face that pro som must be open minded. In my last trip ti Langhe i have found a new upcoming withe wine called Nascetta from the Village of Novello near Barolo. It is a full body mineral and floreal wine which deserve All y attention and u shall note down this name for futuro Discoverys. Cheers 🍾
Nothing worse than being served a bottle of red wine in a restaurant that’s 80 F😖. Do you request a bucket of ice to chill it? And the same for whites. I’d rather be served a white wine that’s too chilled than one that’s room temp. The wine will be warmer in 5 minutes in the glass.
For red wine - absolutely! When I was working on the floor I would offer my self to bring a bucket of ice and place the red wine on the ice. Cheers! 🍷
You are full of wisdom, madam.
Hahaha, thank You. So sweet! 😊
And whosoever was not found written in the book of life was cast into the lake of fire. (Revelation 20:15)
And the third angel followed them, saying with a loud voice, If any man worship the beast and his image, and receive his mark in his forehead, or in his hand, The same shall drink of the wine of the wrath of God, which is poured out without mixture into the cup of his indignation; and he shall be tormented with fire and brimstone in the presence of the holy angels, and in the presence of the Lamb: And the smoke of their torment ascendeth up for ever and ever: and they have no rest day nor night, who worship the beast and his image, and whosoever receiveth the mark of his name. (Revelation14:9-11)
I saw that bottle ChateauFigeac. I was at the winery 3 weeks ago. So delicious
Yes, indeed. I was very lucky to visit them right after the promotion. Great wines’ 🍷