The Auswine Forum

How do restaurants bring red wines up to temperature for serving?

I am presuming that restaurants with large lists keep most bottles in the cellar until required.

They may possibly keep a number of bottles at room temperature, but not convinvced that this is the case with the entire list.

I have heard that the microwave comes into play and a warm water bath.

I've always supposed they aren't actually cellared very cold in the main. However, using a microwave is a perfectly good way to warm wine, and I imagine its used extensively. It doesn't have any negative effect on the wine if you're careful and I often use this method myself.

I know of some (with smallish wine lists) that have off site storage and a wine fridge with a 1-2 night (depending on the size of the fridge and number of wines sold). The wine fridge is set to drinking temperature. Off site storage is temp is good for cellaring.

Bick wrote:I've always supposed they aren't actually cellared very cold in the main. However, using a microwave is a perfectly good way to warm wine, and I imagine its used extensively. It doesn't have any negative effect on the wine if you're careful and I often use this method myself.

Really?

Doesn't a microwave heat up the outside first, like a frozen dinner? Wouldn't this lead to too high a temperature for some of it?
Or because it is liquid, as the outer layer warms up, does the cooler inner liquid circulate to the outside?
Either way, this wouldn't work for a screw-cap, and the capsule will have to be removed from the bottle I presume...
Thus, I doubt very much restaurants would do this?
Anyways, as usual, happy to be educated...

Cheers,

Monghead.

monghead wrote:

Bick wrote:I've always supposed they aren't actually cellared very cold in the main. However, using a microwave is a perfectly good way to warm wine, and I imagine its used extensively. It doesn't have any negative effect on the wine if you're careful and I often use this method myself.

Really?

Doesn't a microwave heat up the outside first, like a frozen dinner? Wouldn't this lead to too high a temperature for some of it?
Or because it is liquid, as the outer layer warms up, does the cooler inner liquid circulate to the outside?
Either way, this wouldn't work for a screw-cap, and the capsule will have to be removed from the bottle I presume...
Thus, I doubt very much restaurants would do this?
Anyways, as usual, happy to be educated...

Cheers,

Monghead.

Modern microwaves don't heat up in a point focussed fashion so you don't actually get hot spots. Moreover, you only give enough of a blast to warm it gently, so none of it gets hot - it just takes the chill off. 20 seconds on high for a 75 cl btl should do it. Interestingly, it does work for screwcap bottles - they are fine in a microwave - there's no problem with sparking whatsoever. I've been doing this for most bottles I bring up from the cellar in the winter, ever since it was recommended to me by Bob Campbell - he warms most of the red wine that he takes from his cellar in the microwave and has done taste tests to prove to himself there's no detrimental effect. He gives them all a 30 second blast on high.

I saw on a wine program once that this is a common unspoken "dirty trick" of sommeliers, even in top restaurants. As long as you don't overdo it, no harm comes to the wine.

Bick wrote:

monghead wrote:

Bick wrote:I've always supposed they aren't actually cellared very cold in the main. However, using a microwave is a perfectly good way to warm wine, and I imagine its used extensively. It doesn't have any negative effect on the wine if you're careful and I often use this method myself.

Really?

Doesn't a microwave heat up the outside first, like a frozen dinner? Wouldn't this lead to too high a temperature for some of it?
Or because it is liquid, as the outer layer warms up, does the cooler inner liquid circulate to the outside?
Either way, this wouldn't work for a screw-cap, and the capsule will have to be removed from the bottle I presume...
Thus, I doubt very much restaurants would do this?
Anyways, as usual, happy to be educated...

Cheers,

Monghead.

Modern microwaves don't heat up in a point focussed fashion so you don't actually get hot spots. Moreover, you only give enough of a blast to warm it gently, so none of it gets hot - it just takes the chill off. 20 seconds on high for a 75 cl btl should do it. Interestingly, it does work for screwcap bottles - they are fine in a microwave - there's no problem with sparking whatsoever. I've been doing this for most bottles I bring up from the cellar in the winter, ever since it was recommended to me by Bob Campbell - he warms most of the red wine that he takes from his cellar in the microwave and has done taste tests to prove to himself there's no detrimental effect. He gives them all a 30 second blast on high.

Thank you.

This is great! You know what I've been doing? Sitting on a cold bottle for 20-30 minutes, like i'm trying to hatch an egg. These days are now behind me!

Cheers,

monghead.

Actually Monghead, I'd continue. It must certainly add interest to the drinking experience.Especially when you're entertaining!

Cheers,

Mark

silkwood wrote:Actually Monghead, I'd continue. It must certainly add interest to the drinking experience.Especially when you're entertaining!

Cheers,

Mark

Ha!

I guess I deserve that, being the silly bugger enough to admit to this...

cellaring wine in Hobart requires the microwave for around 40 secs
I tend to only use for younger wines as it stirs up the sediment in older bottles unless you decant into a jug first. I must admit I don't use this technique for better bottles, but that is just a unfounded doubt factor