If the wine is too hot, then cool it down

I was a huge fan of Rosenblum wines. The 2001 Richard Sauret remains one of the greatest Zins I have ever tasted across several bottles. But over the last two years, some of their 2003s, their 2004's and some of the 2005's are overly ripe and are just too "hot", which is wine parlance for unbalanced and excessively alcoholic. The Rosy Zins weigh in at 15 to 16+% alcohol which is extremely high by historic standards. Zins often have very high alcohol levels, as many produces wait until the taste profile is ripe, meaning grape sugar levels are very high, leading to high alcohol wines.

However, I was reading corkd.com, in which many, many users share their views. I looked up the Rosenblum "Sauret" and several people explicitly said that this wine was wonderful at 60-65F. Maybe that's the trick. For hot wines, drink them cooler.

If the wine seems a bit alcoholic and the tempurature is warm, I just stick the bottle in the freezer for 5-10 minutes, which knocks off 5-10F. And I can enjoy the wine at 60-65F.