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I like sherry in a white wine glass, moderately chilled for manzanilla and fino, a little less so for amontillado and just cool for dry oloroso.
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Wisely handled by consumers and restaurants -- served moderately chilled, not icy -- they are a sheer pleasure.
This white, moderately chilled, can enhance a boiled lobster, cutting easily through the warm butter sauce.
Cuvée Sparkle, most enjoyable when drunk moderately chilled, offers a sweet scent and simple, subdued flavors.
This salmon-pink, bone-dry wine, most expressive when moderately chilled, is a zingy aperitif.
All this comes up because pure pleasure jumped out of wineglasses twice in recent weeks when bottles of Peconic Bay Winery's 2001 riesling ($13), moderately chilled, were opened.
For aperitifs and sometimes as accompaniments to entire dinners, particularly those based on seafood, I prefer moderately chilled brut (dry) blanc de blancs to French Champagnes and sparkling wines from elsewhere that are blends of chardonnay, pinot noir and pinot meunier wines.
They should remain chilled for at least 12 hours.
Refrigerate until thoroughly chilled for about 2 hours, stirring occasionally.
Check out Anna going (moderately) wild for her favorite sport.
Both perform moderately well for this purpose.
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