Another fantastic Whisky tasting evening. 🥃🥃🥃🥃 Some absolute gems on offer. A 21 year old Mannochmore was beautifully smooth and delicious with a bit more bite from the 2nd drink of the night in the Scallywag which is a blended malt from Speyside. The 13 year old Caol Ila followed as was superb with a lovely sweet peaty finish. The Caol Ila was beaten to the top spot by one of my favourite Drams of 2017, the Miltonduff 20 year old, Cask strength from first fill sherry casks.. 3 big ticks which created a really rich, full bodied whisky which had layers of flavours from raisins to rich dark chocolate - genuinely world class and a great way to finish off the evening #dram#whisky#whiskey#whiskytasting#singlemalt#blends#caskstrength#miltonduff#drink#bottles
Ice, ice, baby… ❄️🍷❄️
You probably heard the phrase “room temperature” before, but do you know where it comes from? Before I tell you, what’s your favorite temperature to serve red wines? Rather chilled or room temperature? How about rosé? Ice cold or just chilled? Tell us in comments!! 👇✏️👇✏️
No more warm red wine please!! For some wine nerds or purists 🤓🔲, serving a cool red wine is almost worse than pouring coke into it! Enough please!!🙏
To better understand it, let’s go back in time… A long time ago, think middle age, it was common to serve wine at room temperature. These days, rooms were a little colder than our warm houses nowadays. Some people think room temperature back then was maybe around 18-20 degrees Celsius (around 65 Fahrenheit). If you serve your wine room temperature now, it would be closer to 25 degrees Celsius (around 80 Fahrenheit).
The best of course is to find the temperature that corresponds to your taste buds. But if you always obeyed the “room temperature” rule before, I suggest you try serving reds a little chilled, 30-45 minutes in the fridge will do. You will see the wine will seem fresher and by the time you get to the last glass, it won’t be that warm (which makes the wine feel very high in alcohol). I even chock friends on a warm summer days, throwing a couple of ice cube in an everyday-red-wine, so much better!!
Regarding rosé, if you like your rosé ice-cold, well if it’s white zin or “blush”, keep it this way!! But if it’s better rosé, try it not so cold, you will get more flavor out of your wine.