It’s standard practice among restaurants, sommeliers and winemakers ... “The proper temperature to serve red and white wines ...

Of course, on the other hand, serve red wine too cold and the drying tannins ... Order a bottle of Chablis in a bar or restaurant and it’s plonked straight into an ice bucket.

Jeannette Pépin, Jacques Pépin's mother, served this red wine–beef stew at her Lyon restaurant ... about 4 minutes. To serve, stir some of the vegetables and lardons into the stew and scatter ...

In a resealable plastic bag, combine the olive oil, vinegar, crushed red pepper and parsley ... Thinly slice the steak against the grain and serve.