Part of the Wine Mastery school. Class 5 of 6.
The capability: you serve wine correctly in a room that was not built for it.
Prerequisites: Modules 10, 28.
The practice
Taste the same red at three temperatures — cellar-cool, cool, and Texas room temperature.
Notice what happens to the alcohol at the warm end. It volatilizes and dominates, and the wine reads flabby and jammy.
Then serve reds from a cold source for a week and note the difference in returns.
And test a preservation system honestly — taste a preserved bottle at day one and day four against a fresh one, and form your own view about what it actually buys.
The reference
The same wine at the correct temperature.
What you are building
The counterintuitive practice this room requires: reds need chilling here, because "room temperature" in a Texas honky tonk is well above what any red is meant to be served at.
And an honest assessment of preservation — it slows oxidation and does not stop it, and it does not restore a bottle that has already gone.
Verification and boundary
The three-temperature tasting, and the return rate before and after.
Boundary: service is governed by TABC.