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Discussion in 'Anything goes' started by Chef, Jan 18, 2007.

  1. Chef

    Chef Active Member


    We had a ribbon cutting at our new radio station today, and the owner wants to have wine, cheese, assorted hors d'ouevres.

    So, knowing absolutely NADA about wine, I trudge into the liquor store, and say, "Hey, bitch........gimme some wine!"

    So, she picks out 4 4 liter bottles of Carlo Rossi......A Sangria, Blush, Paisano, and ...........uh...Chablis.

    So, as of now, I am about 1/3 of the way through the Sangria, and it's pretty damn tasty........my question is......

    Is Sangria or Paisano the better to keep chilled?
  2. slappy4428

    slappy4428 Active Member

    It's better to keep the glass full... do it enough and it doesn't matter whether it's chilled or not...
  3. TheSportsPredictor

    TheSportsPredictor Well-Known Member

    Make sure you take a wee before you drink too much.
  4. Chef

    Chef Active Member

  5. shotglass

    shotglass Guest

    And be sure to do it in the shower.
  6. WSKY

    WSKY Member

    With wine, do whatever you want that makes it taste how you like it.
  7. hondo

    hondo Well-Known Member

    Who was that liquor store employee? A bag lady from Tulsa?

    Christ, get some good advice next time. Carlos Rossi? That's just grape-flavored piss.
  8. Frank_Ridgeway

    Frank_Ridgeway Well-Known Member

    I understand Thunderbird is a good wine.
  9. expendable

    expendable Well-Known Member

    Ummmmm....with those wines, be prepared for one hell of a hang over (of Boone's Farm proportions) tommorrow morning.

    And yes, I'd keep those chilled.
  10. Football_Bat

    Football_Bat Well-Known Member

    Mmmmmmm .... Mad Dog.
  11. OTD

    OTD Active Member

    Did the "liquor store" have this sign on the front?


    That's some nasty shit . . . anyway, I suppose chilling any of that stuff wouldn't hurt it. Sangria better than the other. Also, keep in mind that the room temperature at which red wine is supposed to be served is about 65 degrees.
  12. expendable

    expendable Well-Known Member

    That would be for good wines. The lower quality the wine, the colder it should be served.

    Chef: I suggest going to a Total Wine (if you have one in your area) and posing the same question
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