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Dear Dr. Vinny,
I live in a very warm country, where room temperature is 25+ degrees Celsius [77+ F] permanently. Of course I have a wine cellar to store my wines at the right temperature, but how can I decant my red wines? If I leave them for 30 to 40 minutes decanting, they get way too warm. Should I not decant? Or do I decant, then rebottle and cool them down to 18 degrees C [64 F] before drinking?
—Stefano, United Arab Emirates
If cranking up the air conditioning isn’t an option, there are a few other methods you could try. I’d start by looking into the devices out there that can measure the temperature of a bottle of wine. Once you figure out what your ideal serving temperature is, it’s simply a matter of hitting that target.
You guessed one method: you could decant a wine, pour it back into the bottle and store it in your wine cellar or cooler. I also like the idea of setting your decanter on ice, which I’ve been known to do (and known to ask a server to do if a wine is too warm at a restaurant). In a pinch, you could just stick it in your fridge for a few minutes.
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