I bought a White Winter blueberry mead the other day, and the store that sold it to me had it refrigerated. So I kept it cold and then served it cold. Then I thought that maybe (like a red wine) this would taste even better at room temperature. It did - both my wife and I liked it a lot better after it warmed some.
So, do I follow the same serving technique as I would with white and red wines? Chill the lighter colored and the sparkling ones?
So, do I follow the same serving technique as I would with white and red wines? Chill the lighter colored and the sparkling ones?