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January 25, 2010

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Take a day trip to the Canandaigua Wine and Culinary Center. They have programs, wine tastings, etc. Besides getting to know/appreciate different wines, you may gain some fodder for a book. I agree somewhat about red wine. For me, unless it's a really good one, it's a waste. I usually keep a bottle on hand for cooking and company, but that's the extent of it.

Most people say to serve red wine at room temperature. Of the reds I like Merlot and I like it chilled. Room temperature in France is a heck of lot lower than room temperature in Florida. The other reds are too dry so I stick with the whites and blushes. Also knowning which wine goes with which dish is a plus. Liz's suggestion is an excellent idea. Salud'

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