h a l f b a k e r yContrary to popular belief
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Wine-O-Wave
Bottle-shaped microwave takes the chill off a red | |
I, the pretentious yuppie, cellar red wines in a cool place, but I want to serve them at room temperature on short notice.
Therefore I want to microwave the bottle, but it doesn't fit. Even a regular wine glass is too tall to fit in my microwave.
I wish I had a tall skinny microwave that would
fit either a glass or a bottle, with settings to bring a refrigerated bottle, split, or glass of wine to room temperature.
It should also have a "hi" setting for making mulled wine, cider or toddy in a hurry.
rec.food.cooking thread on microwaving wine
http://groups.googl...ogle.com%26rnum%3D1 That is, whether or not to do it, not where to get a tall thin microwave. [jutta, Nov 26 2004]
1964 French Situationist Pamphlet
http://www.cddc.vt....ine/si/leisure.html Quoting from Le Monde's impression from a futurist exhibition: "Why waste your time bringing wine to room temperature? Buy an 'electronic room-temperaturizer' : the button on the left for Bordeaux, the button on the right for Burgundy. The price: seven pounds." That was supposed to happen 25 years ago - where are our room-temperaturizers? [jutta, Nov 26 2004]
Therm-o-rouge
http://www.kitchenk...m/theraurougre.html a wine-warmer. [prufrax, Nov 28 2004]
[link]
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This sounds anti-connoisseur-esque, if you will. Perhaps a slightly warmed decanter, something that spreads the wine out over a large area and warms it gently. Microwaves = bad. If nothing else, the decanters I've seen would fit in your average microwave. |
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Stop putting your wine in the fridge, why are you doing that? |
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Welcome to the bakery, [bathsheba]. |
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Incidentally, go look at bathsheba's website, there's some really nice geometric sculpture there. |
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Won't argue about the toddy, but you've already heard the whole song and dance about "room temperature" actually being something like 63 degrees Fahrenheit, right? |
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Japanese microwaves on occasion come with different preprogrammed settings for sake - but they still don't build tall & thin ones. Hm. |
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I'm wondering if there might be local hot-spots which *might* change the properties of the wine. Of course, if you can't tell the difference, then it doesn't matter.
I watched my father microwave ice-cream the other day. He says it doesn't taste so good at -19C, and he prefers it at a slightly warmer temperature.
I tried it, and it still tasted like ice-cream to me. |
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I think that if you let the wine breath a bit it will reach room temperature pretty quick. I think some even pour the bottle into a decanter... |
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.and then remind the butler to use a *warm* decanter. |
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Butler- you don't keep a sommelier in your employ? Cretins. |
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Now who will garden your unders? |
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Roses are red, Violets are blue. Her bloomers are flowery And smell like them, too. |
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apparently airing the wine involves decanting it (sploshing it about), not simply taking the cork out. Or so they said on TV.
Also I read that when people decided (for whatever reason, perhaps they found a dictat in the mountains) that red wine should be served at room temperature was a long time ago. This was when room temperature was bloody cold half the time. So, in conclusion, I think red wine should be served not quite so warm. |
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Not much into wine, but love the sculpture. |
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There's a doo-dad in my wine store that chills white wine you've just bought off the shelf. Cold water that vibrates I think. Perhaps a warm shaky bath would do the trick for you. |
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I think the wine coolers I've seen use a swirling brine that's cooled to below freezing temperature. |
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It'd probably be impractical, but it would be awfully nifty if it could also cool whites in a hurry. |
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In case you're wondering, I would never actually buy this thing, but if people will buy those obscenely expensive Rabbit corkscrews, there has to be money to be made on it. |
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