Wine Spectator's Matt Kramer confesses that he continues to crave red wine during warm weather months. Yet too often, when he visits friends who do serve red wine during the summer, the reds are poured much too warm. Why is this? Why does it seem so difficult for so many people-and here he emphatically includes restaurant owners, sommeliers, and even some of my fellow wine writers-to accept, even embrace, the notion of cooling a red wine?
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