At what temperature should wine and beer be taken?!
American or Mexican beer: the colder the better. (Any Lager or Pilsner) Pretty much under 45 f and obviously over 32 f. (Unless you want a beer slush! lol!)
European beer: chilled but not as cold as the above. (ales, porters, stouts etc.) around 45-55 f is good.
Red wine: room temperature. Not chilled at all.
White wine: About the same as European beer chilled but not ice cold. 45-55 f.
Exceptions: red Zinfidel is the ONLY red wine that is served chilled about the same as white wine above.
Riesling and especially late harvest Riesling can be served slightly colder than the other white wines.
Important: Other than American beer, Mexican beer and Riesling (see above) don't drink any of it "over" chilled because it will not have the same flavor.
I hope this helps.
Answers: It depends on the beer or wine in question.
American or Mexican beer: the colder the better. (Any Lager or Pilsner) Pretty much under 45 f and obviously over 32 f. (Unless you want a beer slush! lol!)
European beer: chilled but not as cold as the above. (ales, porters, stouts etc.) around 45-55 f is good.
Red wine: room temperature. Not chilled at all.
White wine: About the same as European beer chilled but not ice cold. 45-55 f.
Exceptions: red Zinfidel is the ONLY red wine that is served chilled about the same as white wine above.
Riesling and especially late harvest Riesling can be served slightly colder than the other white wines.
Important: Other than American beer, Mexican beer and Riesling (see above) don't drink any of it "over" chilled because it will not have the same flavor.
I hope this helps.
beer should be taken chilled...white wine should be about 10 degree celcius and red wine can be 25 degrees celcius.
3deg C to 7 deg C...
Wine :http://www.cellarnotes.net/serving_tempe...
Beer : It is served at cellar temperature, which is between 12-14C. Beer is best served in between “ice cold” and room temperature. There are a lot of generalization made about beers of different colours, most of which are false. However, when it comes to temperature, colour seems to make a big difference. Lighter-coloured beers are generally best served cold. At the warmest end are the big, dark beers like Quadrupels, Imperial Stouts and Barley Wines. At cellar temperature are English-style beers and in the middle is just about everything else
I must respectively disagree with gayatri. No wine should ever be served at 25 degrees C.
Generally red wines such as Burgundy, Bordeaux, Pinot, Zenfendel, Beaujolais should be served from about 14 to 18 degrees with a vintage port or sherry at the upper end of this, say 18-19 degrees.
Whites should be served at 9 to 11 degrees C and Champagne and Asti Spamanti even lower at 5 to 7 degrees. There is a chart with recommended wine drinking temperatures attached.
Beer? Hmmmm, that depends on where you are. In the US the colder the better and served in a frozen mug, but in the UK just slightly chilled or room temperature is preferred. Likewise in China room temperature is the norm. In Oz cold is good. I have not lived in other parts of the world so I cannot comment on South America, Africa or Middle East.
Beers are all different. Some are good at room temperature, but those are the hearty ones. I prefer my beer ice cold and poured into a glass that came from the freezer. My beer stays in the coldest part of the fridge and sometimes I'll put it in the freezer for 15 mins before I open it.