Like beer, wine is an ancient concoction of immeasurable importance to civilization. The oldest commercially mass produced wine dates to the early stages of Christendom and the monks of northeastern France. In the Province of Burgundy altar wine was made by starving monks, ostensibly to facilitate celebration of the mass. They soon discovered they could trade their excess product for food, and so was founded a glorious industry.
At the risk of seeming pedantic the Publican observes that, as a general rule, Americans drink their white wine somewhat too cold and their red wine too warm. Champagne, and other sparkling wines, should be “chilled” in an ice bucket before serving (whether white or rose’). All other white wines should be served at about 45 degrees F, or slightly warmer. Your refrigerator is at 35 degrees F and as such is a “taste killer”. Ice cubes in white wine is simply impossible for the Publican to contemplate.
Highlander’s selection of quality white wines is stored at the perfect temperature and we hope you will at least try it thus. But in keeping with our guiding principle of meeting our customers’ desires first, for those who like their whites colder we will ruin the taste of your wine upon request.
The saying regarding red wine is that it should be served at “room temperature.” This is true only if the room in question is part of a farm house, in Normandy, in April. If it’s a room in a restaurant in Collierville, even one that’s air conditioned, we believe it’s too warm! Wine cellar temperature (about 60 degrees F) is an excellent place to start, allowing your bottle of red to warm a few degrees as you consume it.
If you choose a fine red wine to pair with your entrée please let your waiter know as soon as possible. It is often advisable to “breath” your wine by pulling the cork 30 to 60 minutes before consumption. This process can be accelerated by decanting your wine. All such requests are accommodated enthusiastically at Highlander. (That’s the Scottish way!)