Most people know that you are suppose to chill white wines, but don’t realize that red wines need to be slightly chilled as well. Serving wine at the proper temperature insures that the wine tastes the way the winemaker intended. If you want to truly enjoy a glass of wine, you must understand the temperature that will bring out its natural balance and flavors. Improper temperatures can negatively affect the wine’s acidity and alcohol and sugar levels which will result in a less than favorable experience. Since most of us don’t have temperature controlled wine cellars here are some tips for chilling the bottles in the fridge.
White wines are typically chilled before serving, but be careful not to over chill. Keeping white wines in cold temperatures for too long will yield dull flavors and over exaggerated sweetness. For a room temperature bottle, chill in the refrigerator door no more than an hour before serving, 30 –45 minutes would be ideal. Proper serving temperature for most white wines is 45-50 degrees.
Light red wines (such as Pinot Noir, or Cote de Rhone) and Roses are similar to white wines in serving temperatures. Most taste best at 45-55 degrees. For a room temperature bottle, I would chill in the refrigerator door for 15-30 minutes.
Medium to heavy red wines (such as Merlot, Cabernet Sauvignons, & Zinfandels) are best served between 55-65 degrees, naturally cooler than room temperature. This will ensure their best flavors and complexities will come out in the glass. Chill these reds for 5-10 minutes prior to serving.
Champagnes and dessert wines work best when chilled for at least 30 minutes or so, reaching the optimal serving temperature of 40-45 degrees.
If you feel unsure about what temperature to serve a wine, keep in mind that serving a wine a little cool is better than serving it to warm or flat out hot. If is it too cool, it will warm in the glass and be just right a few minutes after it is poured.
Cheers!
White wines are typically chilled before serving, but be careful not to over chill. Keeping white wines in cold temperatures for too long will yield dull flavors and over exaggerated sweetness. For a room temperature bottle, chill in the refrigerator door no more than an hour before serving, 30 –45 minutes would be ideal. Proper serving temperature for most white wines is 45-50 degrees.
Light red wines (such as Pinot Noir, or Cote de Rhone) and Roses are similar to white wines in serving temperatures. Most taste best at 45-55 degrees. For a room temperature bottle, I would chill in the refrigerator door for 15-30 minutes.
Medium to heavy red wines (such as Merlot, Cabernet Sauvignons, & Zinfandels) are best served between 55-65 degrees, naturally cooler than room temperature. This will ensure their best flavors and complexities will come out in the glass. Chill these reds for 5-10 minutes prior to serving.
Champagnes and dessert wines work best when chilled for at least 30 minutes or so, reaching the optimal serving temperature of 40-45 degrees.
If you feel unsure about what temperature to serve a wine, keep in mind that serving a wine a little cool is better than serving it to warm or flat out hot. If is it too cool, it will warm in the glass and be just right a few minutes after it is poured.
Cheers!
2 comments:
Good post Alan. I can't wait to kick back and have some wine at the beach this weekend! I am sure the CA Wine Club will be well represented.
Well, rest assured there will be some bottles that I found by being a member of the California Wine Club. They do a great job sending their members a nice variety of boutique wines. But I will bring some other gems that I have found on my own!
Looking forward to kicking back and enjoying the beach with some good friends and some good wine!
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