| 释义 |
‖ chambré, a.|ʃɑ̃bre|
[Fr., pa. pple. of Swiss-Fr. chambrer to bring to room temperature.]
Of a red wine: brought to the temperature of the room in which it is served.
1956C. Spry Cookery Bk. 1196 As a general rule red wines should be served at room temperature or, as the French term it, chambré. 1965Harper's Bazaar Feb. 70/2 The reds..are enjoyable chambré or at cellar temperature. 1970‘J. Burke’ Four Stars for Danger vi. 97 Unless you order well in advance, you can hardly expect a bottle to be chambré'd. 1975P. V. Price Taste of Wine vi. 114/2 Red wines that are young, fruity and crisp, should be lightly chilled—as cool as they might be when brought from a cellar—unless of course you really do prefer them chambré. 1980B. Pym Few Green Leaves (1981) ii. 16 The wine was decidedly warm, rather over-chambré. |