Q: What’s the best way to quickly bring up the temperature of my red wine? Is a microwave recommended?
A: I rarely use microwaves. Period…and I certainly wouldn’t recommend using it to heat up wine. Some colleagues disagree. Wine columnist Matt Kramer once touted its use and I’ve heard that some winemakers and others use the technique. Sommeliers? You gotta be joking.
Polling twitter and facebook, wine drinkers and experts agreed that microwaving is not the way to go.
Readers, do you agree? What technique do you use to warm up a chilled bottle of red?
For those that use the microwave, could you clue the rest of us in on its usefulness and why you use it?