In our experience, only Tria.
The first time we had a too warm glass of red wine it was in Pizzeria Stella. We loved their signature truffle and egg pizza but were disappointed with the red wine that we ordered with it. We noticed that the pizza ovens were open to the dining room, and the wine was stored on shelves not very far from the ovens.
It happened again a few months later in Osteria, and the other night when it happened in Barbuzzo too, we got worried this was a trend. Barbuzzo, like Stella, has an open kitchen and wine stored on shelves nearby.
Trendy restaurants take note: the rule that red wine should be served at "room" temperature does not hold if your room is 80 degrees and has a big pizza oven in the middle of it. Please see Philly Wine Rule #8 and get yourselves some wine fridges. And put the REDS in there too!
Thank goodness for Tria, which had rows and rows of wine coolers behind their bar. Both the Riesling and the Sangiovese we had were served somewhere between 55 and 65 degrees, perfect for bringing out their lovely aromas and flavors. Thank you Tria, for doing it right.
What has been your experience with the temperature of red wine at restaurants? Do they serve it too warm?
RIESLING SPÄTLESE "HÜTTE," VON HÖVEL, ’03 (Mosel, Germany)
Mature rarity made from late-picked, single vineyard grapes: honey, peach, apple and stone—firne! $9½ gls
SANGIOVESE BLEND, CASTELLO DI MELETO, ’07 (Tuscany, Italy)
Supple "Super Tuscan" with bright cherry fruit, soft tannins and leather on the finish $8 gls
been burned several times before, and it tends to happen in the "better" restaurants. Plus when you tell them in a lot of cases, they get offended and disgruntled and I really want my restauranteurs as gruntled as they can be.
Posted by: carmen ferrigno | 01/26/2011 at 08:37 PM
A big pet peeve of mine - especially when you are buying a $10 glass out of a $12 bottle. Restaurants also tend to chill white too much.
I have sent back on a couple of occasions and they have been apologetic.
Posted by: Andrew | 01/28/2011 at 02:58 PM