Board beefs are down to your own boards mods, if someone has been shot in the face then it’s been requested.
What sort of cheese with that wine, hard or soft and then the perennial question, do you let it sweat or straight from the fridge?
Maybe, as we're new here, we should give the residents an emotional intelligence test, we don't want to be mixing with the wrong sort do we?
Nope. Just happen to prefer a beautifully stretched and wonderfully garlicky nan, freshly cooked in a tandoor...over some cheap, ten slices for a pound, pop in the oven crap from the discount foodstore of your choice which masquerades as garlic bread.
I've told brb to "**** off" many times. Spend a lot of time in the Cooler for it, mind. You'll never catch me flouncing.
I have informed the polis of your nefarious matricidal act, Hannibal ... best glug that Chianti quick fella ...
not sure i'd go as far as cold but i regularly chill some red wines on the rare occasions that it is warm enough here to warrant it . Having said that I used to regularly have a Chtnon that we always chilled but unfortunately can no longer get it .