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 Wine taste changes dramatically throughout a 20 degree Fahrenheit range. As Peynaud describes in The Taste of Wine, the same red wine will taste 'hot and thin at 70 degrees fahrenheit, supple and flud at 64 degrees fahrenheit, full and astringent at 50 degrees fahreneheit. Emile Peynaud was a Legendary Bordeaux Oenologist and author of The Taste of Wine. (2nd edn. New York, 1996).
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