Last night, I ate at Matchbox, one of Washington, D.C.'s best pizzerias. Before ordering, I ordered a glass of red wine at the bar — it arrived warmer than room temperature and virtually undrinkable.
It's no wonder why. I noticed that the restaurant stores its wines for glass servings on a rack only 15 to 20 feet from its brick oven. Hardly ideal if you're trying to maintain a reasonable temperature for red wine.
Near here's the good news. I read on Matchbox's menu that the restaurant is planning to construct a temperature-controlled bin for its wines. So I give them credit for at least being aware of the problem.
But too many restaurants store wines in areas that expose the vino to heat. Not good.
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