Interesting Food - Red Wine
(Seemingly the old adage of serving red wine at "room temperature" was coined before the advent of central heating. Nowadays room temperature tends to be too warm, and we are drinking tepid red wine. According to the experts, refrigerating lighter reds such as beaujolais and pinot noir brings out all their fresh fruit flavours, and full-bodied reds such as cabernet sauvignon, shiraz and malbec benefit from being served cooler (around 17 or 18°C).
Of course, it's unlikely we have any left in the bottle to store, but I'm going to try out this advice this weekend.)