|E. Guigal 2012 |
Côtes du Rhône Rosé
I'm a little reluctant to take the next step, though, the desperate measure of dropping an ice cube into my glass.
Several years ago, in a column titled Wine on ice, I actually questioned this conventional wisdom by testing a couple of simple, robust table wines (a cheap Spanish red and a cheaper Hungarian red) on a searing July evening. The results? In a word, "Meh."
Cooling those simple wines seemed to diminish their perhaps limited flavor, throwing the fluid into an unpleasant flavor mix of tart acidity and astringent tannins.
Mark that down as a bad idea, I thought. Until last night. ...