Four Star Restaurant, Dijon, France
Date1990, printed c. 2002
Artist
Ralph Gibson
(American photographer, born 1939)
MediumChromogenic color print
Dimensionsimage: 18 × 11 3/4 in. (45.7 × 29.8 cm)
sheet: 19 15/16 × 15 15/16 in. (50.6 × 40.5 cm)
sheet: 19 15/16 × 15 15/16 in. (50.6 × 40.5 cm)
Credit LineGift of Daniel Calacci, 2003
Object number2003-30.6
On View
Not on viewClassificationsPHOTOGRAPH
Label TextMany experts consider that white wines and champagnes should be served well chilled in an ice bucket. Generally, the lighter the wine, the colder it should be. Even red wines should be served cooler than most people think. The rule that reds should be served at room temperature came from a time before central heating. Today's rooms are much too warm. A proper wine temperature for reds is in the low 60s.—Burt Wolf
