I pour my burgundy from the Vella box onto two rocks in the stemware glass (fabrique en France, comme mon Waterman) not to chill the wine but to dilute it, water it with ice cubes.
One normally drinks burgundy as room temperature (indeed according to the norm), a standard about which I learned many years at a Magic Pan Restaurant off north Michigan Avenue in Chicago. Nevertheless chilled burgundy is flavorful, refreshing, and I am hopeful that it extends the duration of the mild buzz. Recipe: two ice cubes, six ounces of burgunday, one crystal wine glass. God blesses us.
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