Right as I was setting a roast duck with plum glaze pairing, my cellar compressor lagged and the 2015 Côte-Rôtie tasted sleepy at 15°C, so I pulled a 2018 Etna Rosso from the contingency bin and it snapped the dish into focus. Do you keep a dedicated backup shelf for temp hiccups, and what red would you trust to sub for Rhône in a pinch?
Yes, I keep a small rescue shelf at 16-17C, and if Rhone naps I grab young Saint-Joseph or Crozes-Hermitage; if not available, a cool-climate Syrah (Hawke’s Bay or Sonoma Coast) or Etna Rosso. I also pour the first glass into a room-temp Burgundy stem to warm it a notch and wake the aromatics before committing the pairing.