What is the correct serving temperature for wine?!
I have heard conflicting information, so I would like some input from some of you!Www@FoodAQ@Com
Answers:
Broadly speaking, reds should be served at 65F, Whites and Roses at 55F and Champagnes & sparkling at 45F!. You will hear people say reds are served at "room temperature" which is true!.!.!.IF your room is kept in the 60s!. Some lighter reds like Beaujolais can/should be chilled as well as if they were a white!. Most people will need to briefly chill their reds (5 minutes packed in ice) to get to an acceptable "room" temperature, a household refrigerator is good for whites, and Champagnes!.
Icing down is good rule of thumb to go by to get your wine to approximate temperature: 5 minutes for reds, 10 for whites, roses and fruity reds AND 15-20 minutes for Champagnes and sparklings!.Www@FoodAQ@Com
Icing down is good rule of thumb to go by to get your wine to approximate temperature: 5 minutes for reds, 10 for whites, roses and fruity reds AND 15-20 minutes for Champagnes and sparklings!.Www@FoodAQ@Com
Red wines Should be served at "room temperature", whites chilled, but not cold!. The advice I was given for dinner parties was to take the white wine out of the refrigerator 15 minutes before serving, and to put the red wine in the refrigerator 15 minutes before serving, because most people keep there homes warmer than the suggested 65 degrees!. (Houses will get really hot when you're cooking for a dinner party or even just warming up hors de vours!.Www@FoodAQ@Com
All wine should be stored at between 56 and 58 degress F!.
However, red wine should be taken out of the cooler a few hours prior to consumption!. It should be opened to breathe and allowed to warm to room temperature prior to serving!. Never serve red wine cold!.
White does not need to breathe and should be served chilled but not cold!. I serve it directly from the wine cooler, although some prefer to refrigerate it beyond the cooler for a couple of hours prior to serving!.Www@FoodAQ@Com
However, red wine should be taken out of the cooler a few hours prior to consumption!. It should be opened to breathe and allowed to warm to room temperature prior to serving!. Never serve red wine cold!.
White does not need to breathe and should be served chilled but not cold!. I serve it directly from the wine cooler, although some prefer to refrigerate it beyond the cooler for a couple of hours prior to serving!.Www@FoodAQ@Com
Hearty dry reds: 65ish
Dry whites: 50ish
Fruity reds and roses: 55-60ishWww@FoodAQ@Com
Dry whites: 50ish
Fruity reds and roses: 55-60ishWww@FoodAQ@Com
coldWww@FoodAQ@Com