Wine Tips – Shake and Bake Larger photo Click on the comments you'd like to print with your recipe. Grayed out comments will not print. Print (Ads will not print.) Top Comments kalyn May 26, 2006 at 5:21 am I often open a bottle of red wine and drink a glass or two, then put the rest in the fridge, so I love the tip for putting it in the microwave. Now why didn’t I think of that! So logical. Mark May 26, 2006 at 8:04 am My wife routinely adds an ice cube to her wines, red or white. I think it’s time to get those “wine cubes” going. Also, we use those rubber vacuum wine bottle “corks” (with the little pump to remove air) from bottles we don’t finish. We don’t, however, refrigerate the reds. Lisa Morgan May 26, 2006 at 8:35 am I love the idea of the wine ice cubes! Sometimes I like a cube or two in a white or rose wine. And the shaking tip will come in handy, too. Thanks for the tips. Amateur Wino May 26, 2006 at 9:00 am You’re right – red wine should be drunk at “room temp” but when that particular piece of advice was created room temp was around 60-65 degrees. So if room temp is actually 70-75 (which seems more common these days) you are actually drinking the wine too warm and 20 minutes in the fridge would do it good. As far as putting it in the microwave – not anything I would ever do to wine but to each their own. Regarding the temperature, agreed! I’ve clarified the notes. ~Elise Scott May 26, 2006 at 9:23 am If you have left over wine – obviously you didn’t invite enough people. lgbtech May 26, 2006 at 9:54 am It’s always been my understanding that red wines are best at ‘cellar’ temperature, which is somewhere in the vicinity of 50 degrees F, somewhat cooler than room temperature but much warmer than refrigerated. Of course most folks these days don’t have a wine cellar so they opt for room temperature instead. The wine ice cubes are a fantastic idea. I’m definitely going to give that a try. Tom May 27, 2006 at 4:34 am A better way to preserve an opened, but not finished, bottle of red wine is to use a nitrogen gas wine preserver. The one I use, which I get at my local wine store is called ‘Private Preserve’. It costs about $10, but you get lots of uses out of it. It works by eliminating air from the bottle when you re-cork, which elimiates oxidation, which is what spoils the taste of wine. It comes in an aerosol can (which feels empty when you buy it because nitrogen gas is much lighter than air). Squirt a little bit into the open bottle, re-cork and voila! someguy May 27, 2006 at 10:29 pm nuking wine is blasphemy . . . unless it’s white zin legant May 29, 2006 at 6:02 am An alternative to the wine cube: frozen grapes. Afterall, wine is made from grapes. I usually use seedless green grapes. I got this tip from a vineyard. Brilliant! ~Elise Ben May 29, 2006 at 9:00 pm When will people stop serving whites too cold, and reds too warm. THINK OF THE CHILDR–I mean the wine. Tracy June 9, 2006 at 10:38 pm Loving both the wine cube and frozen grape ideas – thanks! I’m definitely going to try the shake-n-slake thing, too.