Which wines should be chilled and which should be served at room temperature?!
Answers:
The general "rule" is that reds are at room temperature and whites are chilled!. Personally, I prefer most of my wines chilled, but that's just me!.
If you like all your wines chilled, then drink them chilled!. If you like them all at room temperature, then drink them that way!. Wine drinking is all about personal choices!.Www@FoodAQ@Com
If you like all your wines chilled, then drink them chilled!. If you like them all at room temperature, then drink them that way!. Wine drinking is all about personal choices!.Www@FoodAQ@Com
A general rule of thumb:
Red wine, 65 degrees (F)!.
White & rose wine, 55 degrees (F)!.
Champagne & other bubbly, 45 degrees (F)!.
To get to those temperatures, if you don't have temperature controlled wine refrigeration, reds can normally just be kept in a cool cellar!. This is also called "cellar temperature!." Whites and rose's can be put in the fridge for a few hours, and the bubblies longer!.
If you need to use an ice bucket to bring your wine to serving temperature, first fill the bucket with ice about 4/5ths, then add water to barely cover the ice!. If the "room" temperature of your red wine is over 65 degrees, immerse it for five minutes; whites and rose's for ten minutes; and bubblies for fifteen to twenty minutes!. Light reds such as Bardolino, Valpolicella, Nouveau and Plain Ole Beaujolais, and others of that weight should chill nearly as long as the whites!.
moderately tannic reds like Merlot has been shown to taste "better" to most people at slightly lower than normal room temperature -- somewhere between 60 and 65 degrees Farenheit!. If your room is around 75, you'll definitely need to stick it in the fridge for at least half an hour!. After that (as Curmudgeon points out), it's personal taste!. I, for instance, don't mind a bit more of a chill; and so I like a red in the fridge for at least an hour!.
There are definite temperature zones where wine types seem to display more flavor as well as fruitier, fresher aromas!.
Super high tannin reds like Cabernet Sauvignon, and many Zinfandels and Syrahs, need a tad less chill, yet still are preferred somewhere between 62 and 68!. Many Pinot Noirs, as well as a many "country" reds from various countries, seem to be preferred somewhere between 50 and 60!. Beaujolais and Gamay types, right down to close to the fully chilled level of 45 to 50!.Www@FoodAQ@Com
Red wine, 65 degrees (F)!.
White & rose wine, 55 degrees (F)!.
Champagne & other bubbly, 45 degrees (F)!.
To get to those temperatures, if you don't have temperature controlled wine refrigeration, reds can normally just be kept in a cool cellar!. This is also called "cellar temperature!." Whites and rose's can be put in the fridge for a few hours, and the bubblies longer!.
If you need to use an ice bucket to bring your wine to serving temperature, first fill the bucket with ice about 4/5ths, then add water to barely cover the ice!. If the "room" temperature of your red wine is over 65 degrees, immerse it for five minutes; whites and rose's for ten minutes; and bubblies for fifteen to twenty minutes!. Light reds such as Bardolino, Valpolicella, Nouveau and Plain Ole Beaujolais, and others of that weight should chill nearly as long as the whites!.
moderately tannic reds like Merlot has been shown to taste "better" to most people at slightly lower than normal room temperature -- somewhere between 60 and 65 degrees Farenheit!. If your room is around 75, you'll definitely need to stick it in the fridge for at least half an hour!. After that (as Curmudgeon points out), it's personal taste!. I, for instance, don't mind a bit more of a chill; and so I like a red in the fridge for at least an hour!.
There are definite temperature zones where wine types seem to display more flavor as well as fruitier, fresher aromas!.
Super high tannin reds like Cabernet Sauvignon, and many Zinfandels and Syrahs, need a tad less chill, yet still are preferred somewhere between 62 and 68!. Many Pinot Noirs, as well as a many "country" reds from various countries, seem to be preferred somewhere between 50 and 60!. Beaujolais and Gamay types, right down to close to the fully chilled level of 45 to 50!.Www@FoodAQ@Com
White, Rose and White Zinfandel should be chilled!. They should be served at about 50 F!. If the wines are too cold the subtleties and flavors are repressed!.
Red wines should be served at around 65 F!. They should be a little cooler than room temperature!. If they are too warm they are flat, too cold and they also lose the subtleties and flavors!.Www@FoodAQ@Com
Red wines should be served at around 65 F!. They should be a little cooler than room temperature!. If they are too warm they are flat, too cold and they also lose the subtleties and flavors!.Www@FoodAQ@Com
These websites will help:
http://www!.winemessenger!.com/wineserving!.!.!.
http://www!.wines!.com/magical/serving-tem!.!.!.Www@FoodAQ@Com
http://www!.winemessenger!.com/wineserving!.!.!.
http://www!.wines!.com/magical/serving-tem!.!.!.Www@FoodAQ@Com
White= chilled!. Red=room temp!.
Brandy, Marsala, Maderia, Congac = room temp!.
Champangne : chilledWww@FoodAQ@Com
Brandy, Marsala, Maderia, Congac = room temp!.
Champangne : chilledWww@FoodAQ@Com
I really don`t care what someone else thinks, I drink all my wine at room temperature!.Www@FoodAQ@Com