So, I have to let you in on a little secret. One thing I really hate is hot wine. So, I have become super picky about where I dine or grab a glass of wine. I mean going to a basic restaurant or bar that dose not care about wine gets you a glass of red wine served freaking hot. Even your dearly beloved 5 star steak houses maintain the standard room temperature rule that was created back in the old days. My room temperature could be much colder or hotter then the average person. For some locations room temperature can feel like they sat the wine next to a heating lamp and just popped the cork and poured. You know, they leave the red wine bottles on the back of the bar or on some counter and just grabs it and pours. It takes away from the experience of red wine when it is just hot. I know every bar and restaurant does not have a Sommelier, which, is fine but please you can learn how to store and serve wine from googling wine 101.
you see this structure is cute, but the wine is not temperature regulated & the bottles are not even lying on there side. So guess what hott wine it is..
Now that I got that off my chest let’s talk about wine temperatures. What is the big deal about serving wine at a certain temperature? A wine should be served just right, no one likes to be disappointed when served a glass of wine that someone has recommended and bragged so much about but when you get it, it’s a bit overwhelming or just bitter. If a wine is too hot you taste more of the alcohol, leaving it flat and wacky. Too cold and the aromas and flavors are muted and for reds the tannins may seem a bit harsh and astringent. Most of the time white wine is served straight out of the fridge having set there for hours and red wine is opened right off the shelf.
What’s “just right” for you is a matter of individual taste, but here are some general guidelines:
- Light dry white wines, rosés, sparkling wines: Serve at 40° to 50° F to preserve their freshness and fruitiness.
- Full-bodied white wines and light, fruity reds: Serve at 50° to 60° F. to pick up more of the complexity and aromatics of a rich Chardonnay or to make a fruity Beaujolais more refreshing.
- Full-bodied red wines and Ports: Serve at 60° to 65° F—cooler than most room temperatures and warmer than ideal cellaring temperatures—to make the tannins in powerful Cabernet or Syrah feel more supple and de-emphasize bitter components.
To quickly cool down a red throw it in the fridge for 30 min to get it at the perfect temperature. Believe me you will not be disappointed and will have a completely different experience with a red wine. With champagne, you may need an hour or two to refrigerate but if you don’t have time, grab a wine bucket add ice add water to the ice and chill for about 30 min, you can use the same technique for reds but just do it for 10 min.
Now that you know what temperature your wine should be served at. Jump on the I’m annoyed band wagon about how wines are served at the wrong temp. I know for surer you ever had a wine served to you at the wrong temperature, right? Was it a complete turn off. Image having a glass of champagned not chilled at all. How disappointing right? So next time you grab a great bottle or glass of wine try drinking it at the appropriate temperature and watch your taste buds throw a party in your mouth.
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