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Many people have heard that red wines, like merlot, should be served at room temperature or even âwarm.â However, wine is a very old drink and this rule refers to room temperature in the days before central heating. A merlot should be served at around 60 degrees Fahrenheit or so, cooler than a centrally heated 72. Water conducts cold very quickly, so a warm bottle of merlot in an ice bucket will chill in about 10 or 15 minutes. Upend the bottle once, to chill the top half, too.
As for temp. for a Brisket, IMHO a temp of 225* average is a good target.Place your thermometer in the deepest part of the Point and cook to appox. 200*or 210*. The point should come off easily and the Flat will be at a perfect slicing temp. Tri-Tip is somewhat different.