Luxing Up Your Registry Vol. II- The Big Chill

For those of us living in Manhattan, coming down after the eyes-glazed-over registry gun high is akin to a bad champagne hangover. C'est magnifique! you dreamily thought only moments prior, imagining the massive wine fridge that will {clearly} sit neatly next to your {future} Sub-Zero fridge and match the patina of your {visionary}Viking range. However, now at home, you somberly give up said wine fridge's space for a place to fit, say, the trash can. And you rationalize: Ah well, I only chill whites anyway, right? Wrong!
According to the October issue of Bon Appetit magazine, most reds should be carefully chilled as well, making that wine fridge quite an important purchase on your registry, for now and the future. Consider that most reds are best enjoyed at temperatures ranging from 55-65 degrees, but average room temperature is about 70 degrees. Serving wines too warm will emphasize the alcohol rather than the flavor and aroma nuances.

However, if the wine fridge absolutely cannot squeeze into your space, here's a little "red wine rule of thumb" from us at Merci:

• Lighter reds {Pinor Noir, Beaujolais}- chill one hour
• Medium bodied reds {Rioja, Chanti}- chill 45 minutes
• Powerhouse reds {Shiraz, Cabernet Sauvignon}- chill 30 minutes

à la vôtre! {cheers!}