When Serving Wine- Check Your Temperature! - Tips

I travel a lot. If you follow me and my husband David Ransom, we host the show The Connected Table, you know that we are blessed to be in the business of writing about wine and food and travel, and I'd like to sometimes bring that enthusiasm and my knowledge to you. My followers and listeners are fearless, fabulous you because did you know that over sixty percent of wine purchased in the United States is purchased by women. That's right.

Women have considerable purchasing power when it comes to enjoying wine, and I want you to enjoy it responsibly, with pleasure, in moderation, and with knowledge on how to serve it, pair it, and store it. So today we're going to talk about something that's popped up because it's summer and it's hot, and everywhere I seem to go, the wine is being served too warm. But sometimes the white wines are too cold. So we're calling this. We're calling this

when it comes to drinking wine, check your temperature. This episode is going to talk to you about how to properly serve wine at the proper temperature, also how to store it so it doesn't turn and go bad, what to look for if the wine is not optimum, and also what to do with wine that maybe a day or two old that you just it's not as fresh, but you can still use it, turn it into wine coolers and sprintsers. So that's the plan. And then I'll have two wines that are here to talk about that

are Rose's because I'm channeling Provence right now. I'd like to go there. I'd like to see the sunflowers and the lavender fields that are going to be popping up in July. So maybe with these wines from both from Provence, that trip will happen, you know, channel it. Okay, So here we go. So first of all, are you drinking

wine at the right temperature? Here's the reality. White wines are often served too cold, and red wines are often served too warm, and that really affects the aromas and textures, flavors of the wine and your enjoyment. White wines that are served I do have notes. Sorry, White wines that are served too cold can overwhelm the nuances of flavors that you want to enjoy in the wine. So here's some tips for white wines. Sparkling wines you want to

serve chilled. Okay, what are sparkling wines. We're talking about prosecco, cremants, champagne. They all fall, even though they're all very different, into the sparkling wine category. Also, lambruscos, which are sparkling wines. You should probably serve them along with white wines and Rose's at forty five to fifty degree fahrenheit, so chilled

but not cold. Sometimes they're just cold chilled. Okay, that's about seven to ten degrees celsius if you're in the Celsius area of the world, So those are going to be chilled, but not cold. Refreshingly cold but not bracing fuller body. Wines you want to serve at about fifty to fifty five degree fahrenheit, so slightly less chill, but still chilled enough so they're not too warm. That's about ten to thirteen degrees celsius. So I'm going to just say this now, So what happens if you get a

wine that's too warm or too just too warm? Can you put an ice cube in it? Well? You can. I have, particularly with red wines that are always served too warm, and I'll get into that in a minute. You just don't want too much ice in there because it does dilute it. And some of my fine wine friends are probably like gagging right now, they're even recommending it. But you can, and I have, particularly with lighter fruit of your wines and wines you just need a little kick.

So it's better to just chill your wine. If you're serving wines that need to be chilled, put them in the fridge or put them over ice on an ice bucket. The best way to do that is to put water in the ice bucket with the ice. Water in the ice bucket with ice will chill your wines faster. Do that for twenty minutes, maybe thirty minutes before serving. Sometimes we'll pop a white wine in the freezer if we have to just pull it, chill it fast. You don't want it to be over, but you do want it

to be chilled. Okay, it's really important. As for red wines, you want to serve these more or less at room temperature or slightly chilled to coax out the layers of fruit, spice, and tannin rule of thumb. Serve light and medium body reds a fifty five degree fahrenheit thirteen celsia. So that's just about the same as the fuller bodied whites that

I just mentioned. So what are some lighter reds well, Boujeotie, which is made from Geme love that lightly chilled Choppatino, which is a phenomenal red wine from the freely Venitzia Julia area. If you can find it, buy it. I love Frapato from Sicily and Chirosola de Bruzso from a Bruzso these are wines that are lighter and style where they're red. They are so good, lightly chilled, and so refreshing. It'll change your mind about what to drink for the summer.

But just remember you can pop an ice cube if you have to, just don't do it regularly because ice becomes water and it dilutes the wine. What to do about medium body reds and fuller body reds. Well, the heavier and the more fuller body of the red, the less you want to chill it, but you still don't want it to be too warm. Rule of thumb. Light medium body red wines fifty five degrees fahrenheit, that's thirteen

degrees celsius. Fuller bodied aged reds like an Age Bordeaux or a Burgundy or something of that ilk sixty to sixty four degrees fahrenheit. That that's still cool, because I don't know what you keep your air conditioning at. We keep hours at seventy one. My mother used to keep ers at sixty eight. So when you think about sixty to sixty four degrees fahrenheit, it's still fairly chilly, right

or cooler For the Europeans, that's fifteen to eighteen percent celsius. Okay, So what you really want to do is, first of all, you don't want to open up a lot of wines at one time. If you're having a dinner party, open up what you need at a time, so you're not stuck with unopened bottles of wine that can go to waste. Yeah, wine can last another day. My husband, I'd argue two days, but really they lose their freshness and at that point you might as well cook with it, which we do

a lot with open bottles of unfinished wine. But fortunately for us, we tend to finish our wines and don't have that problem. Okay, So another important thing about red wines. Many red wines, especially older, finer vintages and full of bodies, they are going to benefit. And some whites, a few whites that are biodynamic, they benefit from being decanted. What does that mean? You get a decandor and I wish

I had my decanter. Here. We have two we broke one one is fancy from water for crystal for good special dinners, and the others like eBay twenty bucks and decanters a vessel. Basically, you could also use a picture if you'd had to. You pour the You pour the wine in to the decandor and let it sit and allow the wine to oxygenate a little bit, which will bring out the aromas and flavors and also balance out the tannins. It also can help remove sediments. So some

of the aged wines have sediment. You've seen sediment. It It ends up in the bottom of your glass and you're like, what is it? Well, it's perfectly it's not dangerous or anything. It just happens based on how the wine is made. And I won't get into science here, but the point is one way to remove the senate is to decant the wine, maybe twenty minutes before serving,

maybe a little longer for older wine. Have a wine filter on top of the lip okay and pour the wine out through the sea or wine funnel or wine net so the sediment does not go into your glass. We always decant most of our red wines because we tend to drink older reds. What's an older red, Well, it could be anything, could be nineteen eighties, nineteen nineties, gosh, I'm feeling old. It could be two thousand these days.

It depends on the wine, but it does bring out the aromas and flavors by giving that wine time too. As I say, breathe. You don't have to use it to canter for all wines. You can just open up the bottle of red wine and let it breathe and sit in the bottle. But decanting actually gives it a lot more fullness, particularly with older vintages. It's kind of important. It's kind of like if you're older and you need to go out and take a walk to catch your

energy up. Right, Think of it that way. The older we get, you got to get your energy up. You got to go take walks to pump in that oxygen and feel better. That's how I always with older wines. I love that comparison. Okay. I love sherry, particularly in the summer, a good dry fino or monteato sherry. I love them, chilled. I love good port. I love pork

cocktails in the summer, particularly white port and tonic. I'm going to touch on these as well, because I think you should be trying these and sweet wines and they deserve special attention. First of all, sweet wines, I never call them deserve wines because you can have many sweet wines with savory dishes, fois gras, spicy Asian dishes, blue cheeses so great with sweet wines. So we never call them dessert wines because then they're stuck in the dessert category.

And like women, nobody wants to be stuck in one category. Right. Sweet ones are a large category, and there are many styles. You've got saw turns from France. You've got pistos from Italy, you have ice wines from Canada and the Niagara region. They're all wonderful. They're all very different in how they're made and the grapes and styles another discussion for another time. But rule of thumb. Rule of thumb. You want to serve these more chilled forty three to forty seven degrees fahrenheit,

which is sixty to eight degrees celsius. They are very refreshing. That way you will enjoy them well. Vintage port and sweeter sherries. You serve a warmer sixty four to sixty eight degrees. It's eighteen to twenty degrees celsius, so that the cold is not over the layers of textures. I have actually a bottle of sherry in the refrigerator. It keeps for quite a while, and like still wine, sherry

can keep because it's fortified. And I've had it there for it's Apollo cortado, and I've recently brought it out and put some of it in some homemade a sponsor I made over the weekend. So those are wonderful wines to have for Appartiff's sherries in the summer and year round, just so you try some new things. Okay, A couple of other important details in serving wine, and this is probably one of my biggest pet peeves everywhere is glassware. Not the style I mean usually the rule of thumb.

As you use a flute for champagne because it captures the bubbles. The tulip or straight the tulip is the one that captures the bubbles and essences. White wines are a medium sized glass, and then the fuller bodied bowl glasses are wine again to capture the aromas. But I can't to tell you how many times I've had a glass.

I've smelled the glass, which I always do before I have the wine tastes it and the glass smells like a sponge or dishwasher detergent because if you go out, obviously the wine glasses are you know, cleansed in a dishwasher and sometimes they have a detergent smell. So always smell your glass before you have someone pour with wine in it, and if it smells funky, spongy chemically or detergent or residue of some kind, ask for another glass. I've done that a lot, but it will impact your

enjoyment of the wine. So think about the glass and serving your wine at home and clean glasses as well. Doesn't really matter the style. You know, Reedle has the ones that are wine specific. We have a range of a range of wine glasses from you know, little tiny handheld stemless to fine crystal. As long as it's clean, that's what's important. You really want to obviously, if you're at a retail store before friend you're retailer and ask that person to suggest wines the based on what you're

serving at home. If you like a dry white wine but you want to get out of what you're usually drinking, like someone Young Blanc or Pino Gresio, ask for something different, but say normally I drink Sevenyon Blanc or Pino Grezio. What can I try different, let them know your price point, and take home a few bottles to try at home. At a restaurant, it's a bit different because you're opening a bottle of wine. It's usually like three times marked up,

sometimes even five. I always do this. I always ask for the wine director or the somnia and I'll say, look, I'm interested in ordering some wine. This is what we're having, this is what we're in the mood for, and I'm honest about our price point. We don't always are the least expensive. We certainly can afford the most expensive. But I always say, I'm looking for a special wine that's got great value for quality. Value for quality, that's the buzzword. And I'll ask if they can offer me a taste

of a wine. Maybe they have it already opened or just opened, or serving by the glass, so I can taste it and see if I want to buy the whole bottle for spending the money, you're not sure buying order the glass. But at the end of the day, if you're going out four people ordering a bottle of wine versus a glass of wine, it's going to be much more cost effective. You can get four to six glasses of wine out of a bottle that's forty dollars,

fifty dollars, sixty dollars or more. But these days a glass of wine by the glass can run shoot fifteen dollars to thirty dollars. So think about the price point and how you want to do it. A couple of other things. I can't begin to tell you. There's a lot of things called wine faults. I'm not going to get into them. I'm going to get another one. That

was my earphone coming out. I'm the other one that's most common, And I just have to laugh because I know a lot of people that have drunk corked wine tainted wine and don't even know it. So corked wine or corked taint is probably the most common wine fault and very common, very common, even at the wine tastings at the best restaurants. I've had corked wines served to me on airplanes. I've seen people drink cork wine because

they have no idea they're drinking at cork wine. We were at a dinner party with a really good friend. She was so proud of bringing out her cellar wines from the Rhone Valley. Two out of the three were corked, and all of us went, it's corked, it's corked, it's corked. And my friend got a little defensive and pissed off because we were all going corked. And I tease her about that all the time and call it the chorus

of cork. But the reality is you really don't want to drink corked wine because the wine has been tainted. It's off. It's not going to kill you like a spoiled food eating spoiled food, but it's just not good wine. It's gone bad, so you might as well not drink it and ask for another bottle. And if you're not sure and you're at a restaurant or you're with somebody, ask them to taste it. Smell it because you can smell it first. You can smell it a lot, and then taste it and say do you agree with me?

Most of the time they will, okay. What causes cork wine, Well, first of all, wines that are corked, So if you're drinking wine from a screw cap or an artificial cork, you're not going to have a problem with cork tank. It's a mold that grows in the barks of the cork trees, because corks come for trees. Okay, there's many places that make cork. Portugal is probably one of the biggest producers of cork, along with France. A mold grows

in the tree called Trichlora trichlorona soul. It's commonly called TCA and a lot easier to pronounce. That causes cork taint, and it is a common problem with many wines, old, young, whatever. Sometimes an older wine that you've had in your cellar and maybe hasn't been stored for a while or it's just gone, is also going to just taste less fresh. The rule of thumb is drink your white wines young and drink your red wines, depending what they are. Lighter

food a younger, but older wines age the more. There's really a lot of roller thumb in there, because I've had some amazing aged white wines. I mean, I've had some wine dating to twenty fourteen that were pretty awesome recently, and that's over ten years old. So normally, if we're at a restaurant and on the list they have a white wine like a chardonnay or a so many on bloc that's twenty twenty or twenty nineteen or twenty eighteen. We usually don't order it because it's probably not the

best where we want to taste it first. We try to keep our white wine orders within the last two to three years. To say, on the safe side, anyway, you want to avoid cork wine by screwtop or artificial cork, there's nothing wrong with that. It's a great way to preserve the wine. Once you've opened your wine, you'll want to recork it or get a wine stopper because again, you don't want air to get into the wine. Okay, so I think that's really really important. Finally, I think

this is really really important. Let's talk about storing wine. Okay. We've talked about decannying wine. We've talked about chilling wine, getting the right temperature. We've talked about serving wine. We've talked about cork taint. We've talked about speaking up if you feel we've talked about glassware. We've talked about speaking up if you think the wine isn't good, if you think it's gone over the hills they say, or tainted, speak up. You are not required to drink the wine.

Get another bottle. You shouldn't pay for that wine either. By the way, you know a lot of wine. I'll get into this before I talked about storage. It often improves with age, and I think that we like to improve with age. Some of the best wines are made into poorest soils. That's right. Poor soils make great wine because the wine fines have to struggle more to get deep down and nourished. And sometimes we have to struggle more to succeed and stay well. So poort is a

good term in wine. Struggle is a good term of wine, and aging is a good term of wine. And there goes my earplug again, because these are my husbands, and these got bigger ears than me. Okay, I'm gonna talk about storing wine. So for about what twenty something years, I lived in this tiny New York apartment and my dad sent me all these great wines and dumbo me.

I shoved them. I put them in the credenza, I put them in my closet, I stored them under my bed, I stored them in all the places I had space in my tiny Newyar apartment. Some were put in the refrigerator. Luckily they most of them survived, not all Why because I didn't properly store them and there was temperature fluctuations over the years. So hopefully you have more space than I did in my tiny New York apartment. But if you do live in a small space, invest a wine cooler.

That's the best way to protect your wine. And just have a wine cooler. Or if you have a large if you have a large collection, store it off site and just go and spend the money doing that. Because if you have a large collection of wine, I assume it's a valuable collection of wine, so store it properly for everyday use. Obviously, we store we don't store all our wines in the white wines and rosees and refrigerator because you really want to store them. You want to

chill them when they're ready to serve. You don't want to just have them sitting in the refrigerator all the time. That goes with bubbles as well. You want to keep your wines this way. There's six basics of storing your wine, okay. Six One, you store your wine bottles horizontally. Okay. You maintain a constant temperature around fifty five degrees just like serving temperature right fifty five degrees or thirteen degrees centigrade.

So if you live somewhere where it's hot, like I do in New Orleans, we keep our downstairs where the wine is the temperature and the ac are cranked up. We try to keep it cranked up to the ideal temperature. Ideally, we want a generator in case we lose power. We don't have one, but we should. But if you own a home, which we don't, you should invest in a generator period because of power outages. You won't want to lose your wine. You don't want to lose your food. Okay,

spend the money and get a generator. We have a large wine cave. Somebody actually gave it to us. It's called the europe Fan and it holds like five hundred bottles of wine. And that's great. It holds the wine. But if the power goes, it doesn't really matter. So invest in a generator. If you do have a large collection of wine. Avoids sunlight. Wine does not like light. Wine does not like heat. Okay. Wine likes to be cool and comfy and stored in a dark place. Okay.

It doesn't like a lot of movement. So if you live over a subway or near a train or something that vibrates. That's not good for the wine. Wine likes to be still, quiet, dark, cozy in a cave. That's why they call sellars wine caves. You want, believe or not some humidity. Seventy percent. Wine likes humidity. Doesn't like to be too dry, doesn't like to be too cold, doesn't like to be too hot, and it doesn't like strong odors around it. So neutral and that goes for you.

If you're going out and tasting wine, do not wear perfume. If I smell perfume on somebody at a wine tasting amateur, they shouldn't be there. You don't want a lot of scent, So keep your wine very quiet, relaxed. Coudle it and try to drink it. Don't just wait for some special occasion, because it may never come. You should make every day a special occasion. That's what we're doing now. We're drinking our cellar because why not. We have a lot of wine. My dad was a collector. I had a lot of

wine from my prior career in wine marketing. We got to drink it before we die. There's no use waiting for a special day. Sixty six years old, every day better be special for me at this point, right, drink the wine, have a dinner party, pull out the wine, have a sip. Okay, what to do if you have wine left over? I touched on a little bit A cook with it. Put it in your chicken, put it in your casseroles, put it in your braize with it,

make beef borgagnon like Julia Child. Cook with it. You can also turn it and let it last for a long time. It'll turn into vinegar and then you have red wine vinegar or white wine vinegar. That's another option if you want to consume it faster. Here's two ideas. One sprits it, and that's a tip. If you don't like the wine. You just don't like the wine. It's fine, but you don't love it. Okay, you can spritz it by mixing it with prosecco or club soda and make

a wine spritz. Pop a little lime on it, and you're done. I mean your basic wine spritzer ice wine, red white or rose, some club soda or prosecco if you want to ramp it up, and some slow a wedge of fruit. I like oranges, but I do that when I'm just not thrilled with the wine and I just want to drink it. And I also want to cut my consumption because obviously adding club soda and spritsing it not prosecco but club soda, you are cutting the alcohol a bit. Another thing to do, it's a little

more labor intensive, is to make songria. Soungria was created in Spain, and according to everything I've read, it's now consumed more by Spanish tourists versus Spain itself. But I happen to love songria. I like it with less sugar because I really am adverse to sugar. Right now. It can be red or white. The more traditional cungria is red. I have a recipe here from a traditional Spanish songria

from Spanish soboris, which means Spanish taste. They recommend a fourth cup simple syrup, and it's optional, and I say, forget the simple syrup. Just get a young, fruity red wine. Or if you're making white songria, a fruity white wine and aromatic white wine. So what's a young fruity red wine, gammet a younger temporneio creanza, a frapato. But if you want to stick with Spain, just get a red a young tempornello, or a or a monastral that's another or

boball those are Spanish wines. Just a young, fruity red wine. It could be from anywhere, to be honest. Some oranges, Slice up the oranges, some lemons, slice up the lemons. You can also put in some limes, slice up a lime, sangreas fruity, a cinnamon stick, an apple, ideally a green apple. And then you can add in other seasonal fruits. It's if it's summer, there's peaches and apricots and plums. If

it's fall, apples oranges, and then some carbonated water. It could be flavored like orange and lime, or just club soda. You can also add in prosecco if you don't ramp it up a little bit, and optional two ounces of vermouth or brandy. But I don't think you really need it, and I just think you just do it with the sparkling soda, orsecco or water. You put it in, you mix it in a picture, let it sit so the flavors seep in, all those wonderful fruit flavors. Often this

is served in punch. I like it, in a big I like it in a big picture. But the more you let it sit out and chill, and you do, serve this over ice, by the way, the more you let it sit out not on ice, just that all those wonderful fruits will sink in and the cinnamon and you'll get this wonderful fruity cinname spicy red wine or white wine sangria, very refreshing. Serve it over ice. As I was writing this up, I was like, I want

to make some gria. I want to maxanngria with some non alcohol wine, because we are sent some non alcohol wine zero alcohol or alcohol free as they call it, wine to taste. I haven't found one yet that I really like, but I do support the constant of alcohol free options for people. But since I don't really love any of the wines I've tasted, We're going to make alcohol free songria with it and see if that works. So there's always a way to use a bottle of wine,

whether you like it or not. You can cook with it, you can drink it, you can spritz it, you can make it songria. You can make a wine cocktail. Interesting stuff. So I'm going to just also talk about wine etiquette. You've been invited to dinner and you say, can I bring a bottle of wine? People always want us to bring wine because we have so much. I always say, would you like a bottle of wine to serve with the meal? And if so, what are you making so

I can bring something? Or would you like us to bring just another bottle of wine for you to enjoy later? Why is that? Because I've had friends who have brought who have hosted dinners, and people have brought very nice bottle of wines. And I've seen people open those very nice bottle of wines for the dinner when they were intended to be a gift for the guests. The haves thing to do is if you were invited to a dinner party, say can I bring some wine for the

dinner or the lunch or the brunch. That's says it right there, and your host will say no, we're fine, We've got plenty. And then you'll say, okay, then I'll bring you a special wine to enjoy it later. If you're bringing wine, be very clear to your guest, I mean to your host, excuse me, I brought you this bottle of wine. I would love for you to enjoy it later. You don't need to serve it with the meal. Or I bought this wine, I thought you'd like to

serve it with the meal. But be very specific because I've seen some noses get at a joint when special bottles were opened for special not so special occasions by people who didn't know the bottles were special. So that's a little wine etiquette. Another thing is when you're bringing wine and say it's a picnic or outdoors, say can I bring some glassware with the wine? Maybe they don't have glassware, you can get this. And if it's outdoors,

would you like me to bring some disposable glassware? Do you need an ice bucket?

wine or a decanter. Doesn't have to be real expensive, but a decanter and a wine funnel and a bottle of wine. Because there's a great gifts. So not everybody buys great wine glasses or decanters. They usually get cheap stuff or they don't have a decanter at all. So it's a nice gift to give. Wine stoppers, I think are a total waste of money to give us gifts. We got married, we were giving a lot of wine coasters. We use exactly one wine coaster and I have the

rest here. I probably sell them on eBay. But if the canner is great, and the canner's break, so you probably want to have two or three to canners ready at all times. And glasses break, so another fun thing to do is to give people non breakable glasses. If you know they have a pool, for example, or they live at the lake. A fun, not too expensive gift is to find some unbreakable wine glasses and put them in a picnic basket, wrap them with napkins and say this is and with a bottle of wine and say

this is for your next outing. That's a great gift also, so think about that when you're entertaining or you are going to an event, never go empty handed. My mother said, never go empty handed, and always write thank you notes. So I'm good Southern girl when it comes to that. So I am going to conclude this little lesson on serving wine with two wines that I have sent because I'm in the mood for provensal rose. Now why is that? Well, I've been in Italy a lot, and I love Italy

and i love Italian wines. But for me, Provensal rose is the benchmark, and it is the fourth of July is coming up, and I'm going to be chilling these babies down. These are both from Provence. This one is H and B is the name of the producer H and B, and it is from organic grapes. It is from Coutou de Ax and Provence one of the three main production areas of provensal rose. I bet you didn't know this, but Provence produces eighty percent of rose in France.

It's not the exclusive area because Tavo is wonderful, landak Rusalem is wonderful, and there's other great rosees, but eighty percent and forty percent are made in a very specific area of production zones this is one. Another is Cooteau de Provence and the ro kotoa Provence. Another is Bandol. This is a very special wine. They tend to be fuller bodied, more aromatic. This is probably a thirty dollars bottle of wine, also from H and b uh it

is Mervedra grenache. And since most provon cell wines are blends of Rohan style grapes from the south of France, commonly grenache, since Mervedra it's a common common blend, this is a little less expensive. I think this is like twenty one dollars the H and B organic and it is grenache sin so and roll, oh roll, that's interesting. So grenache is the main grape. If it's in Spain, it's called garnacha sin so in roll r L L eight And I bet you don't know what that is.

And I'm gonna tell you it's verminino, a white grape. Yes, there's a little bit of white grape in this wine. So I'm going to chill these babies up to the category that I said fifty five degrees, maybe fifty to fifty five, and enjoy them this weekend. These wines are provided by my friends at vineyard brands. They send us a bouquet of rosees to try. They're all terrific. They

do a lot in the south of France. They also do Lavier Fermei from the me Paran, which is a very widely available often under ten dollars rose that is really terrific. Great wines these a little bit more there. Most rosees from fronts are under thirty dollars. You can get a good one for ten dollars. As I said, the for me Paran, which is actually from the Rhone under ten dollars. You don't have to spend a lot on rose. But I swear by French rose first and foremost.

Rose from Provence, rose from the Roan, Southern Roon, rose from Lango doc Russalon and Tavel, which is a rose only appellation in their own valley. Other roses I like, though, I like Kiarato from Italy. It's from Lake Garda, which has a Mediterranean climate similar to Provence. They make provan Seu style dry rosees. I like my roses dry and fruity and not overly heavy. You can't go wrong with

Provence rosees. You can't go wrong with Kiarata rosees. You can't go wrong with tavel And if you liked a darker style, more savory, gastronomic rose, check out Cherisuola de Bruzso they're almost so dark that they look red, that they're rosees and they're amazing. Okay, I've come to the end of this little lecture on how to enjoy your wine and serve it and store it. I hope it's been helpful. My mouth is watering. I'm dreaming of Provence in those level fields and sunflowers, which are not going

to happen this year. Maybe next. Here are the bottles H and B Provence. Go out and check these out. They're widely available, and ask your favorite wine shop, your favorite so lia for tips on what you can enjoy year round. And just remember this, these are year round wines. They say they're summer wines, but they're year round wine. You can join them all the time. I'm Melanie Young. I hope you enjoyed the segment. I'd love to hear from you on what you think about the TV part

of it. I'm a little nervous because this is my first time doing it. I'd love to hear on topics you'd like me to talk about more, and you can reach me at Melanie at Melanie Youong dot com. You can follow me on Instagram at Melanie Fabulous. You can listen to this show on more than sixty five podcast channels on demand anytime, including all the big ones. You

can check me out at Melanie Youong dot com. And you can check out my other show with my husband David Ransom on this network two pm Wednesdays Eastern and anytime on demand on your favorite channel. It's called The Connected Table, and there we talk about our travels and the different producers and chefs and people in the wine and food industry we meet. The goal is to help you explore, enjoy, step outside your comfort zone and live life with confidence, on your terms and in good health.

I hope I'm helping you make you do that, so always you have the choice to choose life, choose on your terms and saying fearless and fabulous forever. Thank you. M