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A little more about the right temperature:
Serving Temperature re http://www.thewinedoctor.com/
The temperature at which a wine is served is important, and it is worth spending a few moments thinking about it. The old adage of serving white wines chilled and red wines at room temperature is a useful starting point, although not nearly detailed enough. A wine served a little too cold or a little too warm can lose an awful lot of character, particularly with respect to aroma.
Cellar Thermometer Most domestic refrigerators maintain their internal environment at about 4ºC, which is far too cold for most white wines. Champagne and dry white wines of quality are best served at a temperature between 8ºC and 10ºC (sometimes even a little higher), which is very close to the temperature in many underground cellars for much of the year. Many whites, therefore, are best served straight from the cellar, but for the majority whose homes do not possess such a feature, a bare hour or so in the fridge door will do fine here. Inexpensive white wines, cheaper sparkling wines and sweet white wines are best a little colder, perhaps 4ºC to 8ºC, so two hours or so should bring these bottles down to a reasonable temperature.
Red wines often also need a little chilling. The 'room temperature' which many regard as the ideal serving temperature for red wines is not an excuse to leave wines languishing in the warmth of today's insulated, centrally heated houses. The ideal serving temperature for many fine red wines is perhaps 14ºC to 18ºC, somewhat cooler than modern houses, although this was a common temperature indoors in centuries gone by! Many reds, unless stored somewhere cool, will benefit from half an hour in the refrigerator. This is particularly the case for Beaujolais and young Burgundy, as well as Pinot Noir from the New World. Good claret, Rhônes and other reds from warmer climes are generally fine at 16 - 18ºC.
When bringing the wine to the correct temperature, its obviously important not to damage the wine. Gentle cooling in the fridge is best, and cooling in a bucket of water and ice is also safe, and more rapid. It will have the effect of bringing the wine down to 0ºC, which is far too cold to appreciate the wine, so you will need to remove the bottle before it gets this far. If trying to warm a bottle which is too cold, there is a more significant risk of damaging the wine. Warm the wine gently, preferably by planning ahead and bringing the wine from its cool storage area, be it wine cellar or fridge, several hours in advance. Many are tempted to try and accelerate the process by placing the wine near radiators or other sources of heat. This is a recipe for likely disaster, with the end result quite possibly a stewed, soupy, over-heated wine, especially left their too long as the mind is occupied elsewhere.
Serving Temperature re http://www.thewinedoctor.com/
The temperature at which a wine is served is important, and it is worth spending a few moments thinking about it. The old adage of serving white wines chilled and red wines at room temperature is a useful starting point, although not nearly detailed enough. A wine served a little too cold or a little too warm can lose an awful lot of character, particularly with respect to aroma.
Cellar Thermometer Most domestic refrigerators maintain their internal environment at about 4ºC, which is far too cold for most white wines. Champagne and dry white wines of quality are best served at a temperature between 8ºC and 10ºC (sometimes even a little higher), which is very close to the temperature in many underground cellars for much of the year. Many whites, therefore, are best served straight from the cellar, but for the majority whose homes do not possess such a feature, a bare hour or so in the fridge door will do fine here. Inexpensive white wines, cheaper sparkling wines and sweet white wines are best a little colder, perhaps 4ºC to 8ºC, so two hours or so should bring these bottles down to a reasonable temperature.
Red wines often also need a little chilling. The 'room temperature' which many regard as the ideal serving temperature for red wines is not an excuse to leave wines languishing in the warmth of today's insulated, centrally heated houses. The ideal serving temperature for many fine red wines is perhaps 14ºC to 18ºC, somewhat cooler than modern houses, although this was a common temperature indoors in centuries gone by! Many reds, unless stored somewhere cool, will benefit from half an hour in the refrigerator. This is particularly the case for Beaujolais and young Burgundy, as well as Pinot Noir from the New World. Good claret, Rhônes and other reds from warmer climes are generally fine at 16 - 18ºC.
When bringing the wine to the correct temperature, its obviously important not to damage the wine. Gentle cooling in the fridge is best, and cooling in a bucket of water and ice is also safe, and more rapid. It will have the effect of bringing the wine down to 0ºC, which is far too cold to appreciate the wine, so you will need to remove the bottle before it gets this far. If trying to warm a bottle which is too cold, there is a more significant risk of damaging the wine. Warm the wine gently, preferably by planning ahead and bringing the wine from its cool storage area, be it wine cellar or fridge, several hours in advance. Many are tempted to try and accelerate the process by placing the wine near radiators or other sources of heat. This is a recipe for likely disaster, with the end result quite possibly a stewed, soupy, over-heated wine, especially left their too long as the mind is occupied elsewhere.
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Well done mate you are a master of Google.
You should have your own thread Boes Wine & Bread.
You should have your own thread Boes Wine & Bread.
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Grievous , it's not difficult - Google can be your friend too. You should try it out :-"
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Boes
Your copied article appears to assume that any wine consumed is under some form or temperature controlled enviroment.
I use a Wine Fridge at my place for my reds. 16 C In fact i even use a wine cooler on the bottle when i take it to a restaurent.
Now given that Udon has an ambient temperature of say 30 C at 1930 hours how do you protect the 16 C red wine.
Drinking it fast is not an option.
Your copied article appears to assume that any wine consumed is under some form or temperature controlled enviroment.
I use a Wine Fridge at my place for my reds. 16 C In fact i even use a wine cooler on the bottle when i take it to a restaurent.
Now given that Udon has an ambient temperature of say 30 C at 1930 hours how do you protect the 16 C red wine.
Drinking it fast is not an option.
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Wazza I'm sure Google um I mean Boes will have an answer for you.
My wife and I were served Wine that was really bloody cold almost like it had been sitting in ice all day so we asked to have a bottle that wasn't iced or room temp and they obliged.
I thought it may be helpful to let others know that there is an alternative to icy wine on the drinks buffet.
My wife and I were served Wine that was really bloody cold almost like it had been sitting in ice all day so we asked to have a bottle that wasn't iced or room temp and they obliged.
I thought it may be helpful to let others know that there is an alternative to icy wine on the drinks buffet.
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As we know they have e.g. the Brunello on their list of available Italian red wine.
When You ask the producers of the Brunello, they say:
"Brunello di Montalcino wine should be served in ample shaped rounded crystal glasses, so as to gather its composite harmonious bouquet. It should be served at a temperature of 18°C-20°C. The very old bottles should be decanted into a crystal jug, in order to oxygenate them better and offer the wine in its total purity."
http://www.consorziobrunellodimontalcin ... ?p=5&lg=en
There is no relative concept of a "room temperature" as this would differ for Italy, Thailand and the Sahara.
It is clear that the cooling regimen clearly tells them to have the wine stored at around 19°C. And they of course know this as a specialized restaurant.
But being in Thailand means for them that they become rather regularly victims of power blackouts too - and no UPS will help them. That might create the perceived need to rely on shock chilling with ice. A better way is to drive by a day before and make arrangements for the wine. Udon is not that big a city.
When You ask the producers of the Brunello, they say:
"Brunello di Montalcino wine should be served in ample shaped rounded crystal glasses, so as to gather its composite harmonious bouquet. It should be served at a temperature of 18°C-20°C. The very old bottles should be decanted into a crystal jug, in order to oxygenate them better and offer the wine in its total purity."
http://www.consorziobrunellodimontalcin ... ?p=5&lg=en
There is no relative concept of a "room temperature" as this would differ for Italy, Thailand and the Sahara.
It is clear that the cooling regimen clearly tells them to have the wine stored at around 19°C. And they of course know this as a specialized restaurant.
But being in Thailand means for them that they become rather regularly victims of power blackouts too - and no UPS will help them. That might create the perceived need to rely on shock chilling with ice. A better way is to drive by a day before and make arrangements for the wine. Udon is not that big a city.
Please wear suitable clothing when attending a concert in Udon Thani. Slacks and short-sleeved shirts are ok, shorts, tank tops or muscle shirts are not.
- wazza
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Waanjai
Should not have to drive past a day before to confirm how you wish you wines to be served.
A power blackout also has potential to affect the kitchen as well perhaps ?
As the name suggests Winehouse so some expectation should be there.
Im looking forward to visiting there in 2 weeks based on some good reviews and excellent FB pictures
Should not have to drive past a day before to confirm how you wish you wines to be served.
A power blackout also has potential to affect the kitchen as well perhaps ?
As the name suggests Winehouse so some expectation should be there.
Im looking forward to visiting there in 2 weeks based on some good reviews and excellent FB pictures
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If it's too cold when first poured simply let it sit for a while until it reaches your preferred temperature. As an Aussie with no etiquette what so ever, the colder the better
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Thanks for the suggestions Waanjai otherwise they can advise if I go on the spur of the moment that they had problems the day before
My bottle is not on their list,year 2008 not 2001 Have the empty bottle at home
My bottle is not on their list,year 2008 not 2001 Have the empty bottle at home
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Took my children last night Thursday for "Wagyu Night" (40% discount on Wagyu steaks).
Wine House was busy, live music was nice, service was seamless, the food was great.
Wine House was busy, live music was nice, service was seamless, the food was great.
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Enjoyed my trip today at lunchtime,predominantly tapas,lobster as main course,loads of takeaway options including half kilo barbecues prawns.decent redwine consumed on the premises and staff happy with tips
Even met Sam who when leaving had managed top get the staff to start to clean up the garden area.chiller room has decent awning cover now to counteratct the hot sun.Will be my regular weekend tapas munch eating place,as long as the resident farang karaoke singer stays away
See opening page on their fb for the singing kararoke farang
Some photos and redwine consumed today
Even met Sam who when leaving had managed top get the staff to start to clean up the garden area.chiller room has decent awning cover now to counteratct the hot sun.Will be my regular weekend tapas munch eating place,as long as the resident farang karaoke singer stays away
See opening page on their fb for the singing kararoke farang
Some photos and redwine consumed today
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Mojitos before start of the redwine finishing with italian wine had before Sam managed to get staff to start sorting out the garden area,photos prior to the cleaning up,next weekend should be loverly viewing from seating area Pleased they have been reading the thread for improvements
Sam an amicable chap at WH
The lobster dish excellent today.avoided the cheese selection.still no belgium beers so hoping jon can organise his usual swap of wagyu and gammon steaks for booze to help them have a stock to sell Sam an amicable chap at WH
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Prawn,beef and scallop tapas followed by tomyam pizza The thinnest thincrust pizza I have ever had but tasty nonetheless New look garden area
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is it still 30% discount on all menu on sat-sunday lunch ?..
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Yes still ongoing 30% lunchtimes only at weekends although the discount does not apply to the tiger prawns or blue crab which are not on the menu but specials
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thanks pomps =D> , maybe we will give it a try this weekend as we are more lunch eaters as diners ....
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well we did try it out en here's the result ...
i ordered first the lobster soup , which was nice but not lobster tasty enough probably due to adding to much cream/milk?, my rating 6/10 as main dish a sirloin steak (540 baht) , which was soft like butter , on the menu it said with grilled mushrooms , but they weren't there ...small comment on this aussie beef , soft like butter but i am missing that beefy taste , so i am not yet blown away concerning the wagyu beef ,my rating 7/10 my wife had some tuna and salmon tapas , when they came it was tuna and beef tapas , they did something wrong according to the waitress , but to my question to give the salmon tapas anyway also , they finally let us know that the salmon had not yet been delivered ( maybe same delivery as the mushrooms?) , if an item is not available , tell the customer and do not change an item without asking , ( switching salmon by beef tapas ) , but i do understand mistakes happen ...now the tuna tapas (180baht) were very good ,8/10, the beef tapas , again the beef little tasteless , a pinch of salt maybe would have done wonders? , 6/10 also due to the price of 260 baht , which seemed a little over to me ... as main dish she took the laab dip tuna ,(200 baht) which was very good 8/10... as drinks my wife had a maitai 190 baht , a glass of white wine ,(155 baht) me 2 glasses of red housewine (310)
which both were good house wines , water 30/bottle ,
so the food bill was 1.330 baht - 30% discount on sat-sunday lunch ...= 931 baht
drinks were 715 baht , with a total of 1.646 baht + 7% vat (not included in the menu prices) = 1.762 baht...
all with all a fine lunch experience which will be repeated ...
as of some other ratings (according to me), service 8/10, dish presentation 8/10 , interior 8/10 , very nice interior , good to sit , a problem with many other restaurants ....
as a note, to me, the more i must pay for food, the more critic i will be in my ratings , which is logic i think as they say in my country , you can not compare apples with pears...enjoy your lunch/diners..
i ordered first the lobster soup , which was nice but not lobster tasty enough probably due to adding to much cream/milk?, my rating 6/10 as main dish a sirloin steak (540 baht) , which was soft like butter , on the menu it said with grilled mushrooms , but they weren't there ...small comment on this aussie beef , soft like butter but i am missing that beefy taste , so i am not yet blown away concerning the wagyu beef ,my rating 7/10 my wife had some tuna and salmon tapas , when they came it was tuna and beef tapas , they did something wrong according to the waitress , but to my question to give the salmon tapas anyway also , they finally let us know that the salmon had not yet been delivered ( maybe same delivery as the mushrooms?) , if an item is not available , tell the customer and do not change an item without asking , ( switching salmon by beef tapas ) , but i do understand mistakes happen ...now the tuna tapas (180baht) were very good ,8/10, the beef tapas , again the beef little tasteless , a pinch of salt maybe would have done wonders? , 6/10 also due to the price of 260 baht , which seemed a little over to me ... as main dish she took the laab dip tuna ,(200 baht) which was very good 8/10... as drinks my wife had a maitai 190 baht , a glass of white wine ,(155 baht) me 2 glasses of red housewine (310)
which both were good house wines , water 30/bottle ,
so the food bill was 1.330 baht - 30% discount on sat-sunday lunch ...= 931 baht
drinks were 715 baht , with a total of 1.646 baht + 7% vat (not included in the menu prices) = 1.762 baht...
all with all a fine lunch experience which will be repeated ...
as of some other ratings (according to me), service 8/10, dish presentation 8/10 , interior 8/10 , very nice interior , good to sit , a problem with many other restaurants ....
as a note, to me, the more i must pay for food, the more critic i will be in my ratings , which is logic i think as they say in my country , you can not compare apples with pears...enjoy your lunch/diners..
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this may be typical udon thani behaviour - happend to me several times already in different restaurants - quite hard to get used to it.kopkei wrote:....if an item is not available , tell the customer and do not change an item without asking....
btw - nice review.
thx
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Popped in yesterday lunchtime,favoured dishes of the day being the steamed mussels with lemongrass and sweet basil and the squid ink spaghetti seafood,steamed seabass had a fiery sauce,cheese sticks being deep fried wonton roll with cheese inside ok but the sweet apple sauce dip way too sweet,the rolled crepe with mixed fruits too much of that whipped canned cream for my liking,as ever all washed down with a bottle of redwine,left very full,returning hopefully soon
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Forgot to mention in my last post that everytime have been and tried to order their mixed satay dish it was unavailble so if that is a foodfix for you,have a backup.
Facebook page has recently posted their uptodate menu,also special mothers day options
http://www.facebook.com/pages/Winehouse ... 7438944546
Facebook page has recently posted their uptodate menu,also special mothers day options
http://www.facebook.com/pages/Winehouse ... 7438944546