The Pour has an interesting article on wine temperatures which I think is terrific. So much goes into the choice of temperature for each wine, yet so many people just go with the flow. (not that I'm against that in general, but still)
I find that so many of my friends will just drink the wine as it's served in a restaurant, but I'm all too often inclined to send it back for more chilling. This is usually because we are drinking cheap crap that needs to be colder so as not to offend your senses. So, while we're young and poor, the safest option seems to be Pinot Grigio on deep freeze.
But, I also like to experiment with temperatures, especially on reds. I'm still a novice with my palate, but the differences are huge even to my senses. It's hard to say sometimes which is better and which is worse, but I find it's fun to explore and analyze the wines.
Tomorrow morning I'll test this theory and blog about it as I open the wines for the tasting room, so be sure to check back in.
http://thepour.blogs.nytimes.com/2009/06/02/try-this-at-home/
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