ABC News: Setting the Perfect Temperature for a Drink
Local blogger David Turley is quoted in the first line of the story. Nice!
(tags: beer, Fredericksburg)

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You could easily waste an hour laughing at these
(tags: housing)

Yet another reason to pair wine with food. It is known that red wine is rich in antioxidants, but scientists until recently did not understand how the antioxidants had any effect because the antioxidants did not appear to travel to the bloodstream. Now they have figured it out. It’s not drinking red wine any old time, it’s particularly when you pair them with meat. While red meat is in the stomach it releases some harmful toxins that the antioxidants from the wine neutralize.

I’ve long been a big advocate of pairing wine with food, not just drinking it. If you weren’t into it before, now you have a health reason.

I learn this from The Economist. You can read the whole article by clicking here.

Richmond Times-Dispatch:
Two suspects wanted in the abduction and robbery of a Fredericksburg delivery man were arrested in the city of Franklin shortly after 5:30 p.m. today, Fredericksburg police said.
Jermaine Montgomery, 34, and his girlfriend, Marcey White, 36, were arrested at a Wal-Mart in Franklin, said Natatia L. Bledsoe, spokeswoman for the Fredericksburg Police Department.
Yong Hui […]

Via the Musings Over A Pint blog I was alerted to this article about the proper serving temperature for various beverages, including wine and beer. It makes some good points about why we serve wines at the temperature we do. I think most whites are best at about 50 degress and reds at about 60, give or take. Fuller-bodied reds are probably best at about 65 degrees. Of course, if I’m outside and it’s hot I’ll probably drink my white a bit colder.

I think the article is spot on about the beer serving temperatures. Some people will tell you to serve full-bodied beers, like Belgian ales or stouts, at 55 degrees. Here’s the problem: Beer glasses, unlike wine glasses, have no stems. That means that the only buffer between the beer and your hand is the glass. And your hand is an excellent conductor of heat. If you serve a beer at 55 degrees, it will be considerably warmer than that by the time you’re more than halfway through. 50 degrees, or even slightly colder, is better in my opinion. This is assuming you’re drinking out of a pint glass, of course.

But I wouldn’t agonize too much. The general rule is put your red wine in the fridge for 20 or 25 minutes before drinking it, and take your white out of the fridge 20 or 25 minutes before you drink it. That should be about right.

NBC 4:
Police in Fredericksburg have identified a man they allege is behind the abduction and robbery of a missing Chinese food deliveryman.
Investigators on Saturday obtained warrants charging Jermaine Montgomery, 34, with abduction, conspiracy to commit abduction, carjacking, conspiracy to commit carjacking, credit card theft and conspiracy to commit credit card theft, according to a press […]

I’ve posted in the past about my disgust at being served beer in a frozen mug. I was recently interviewed regarding this problem for an Associated Press article about beverage serving temperatures. From “Setting the Perfect Temperature for a Drink”:Hi…

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The Jawa Report has posted the video from Black Hawk Down with the scene of where Master Sergeant Gary Gordon and Sergeant First Class Randy Shughart volunteered to be sent in — alone — to secure the location of a crashed helicopter and any surviving crew members.
Here is Gordon’s Medal of Honor citation:
Rank and organization: […]