Cold Red Wine, Not Declasse per NYT

I’m a big fan of chilled Lambrusco when it’s hot out. Not the syrupy sweet stuff. There’s some fantastic rich, earthly Lambrusco if you check out K&L or your local specialty dealer.

I’ve always wondered about opening up a zin, slightly chilled, and always refrained because I didn’t want to drink it chilled. (Chilling surpresses flavor) But the NYT published an article today about doing just that. I know what I’m taking to the bbq for the 4th and if anyone raises an eyebrow I’ll direct them to the NYT.

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