Should you serve all wine chilled?!
Should you serve all wine chilled?
Or just certain kinds like blush or white. Someone told me to serve Merlot or red wine at room temp. Someone who is educated in wine please help. Thanks
Answers:
No, most red wine are served at room temp., like Merlot, Cabernet. White Zinfindel should be chilled as it is a blush, all whites are generally served cold and kept on ice, (in a bucket) during a meal. Hope this helps!!!
Source(s):
I have a background in bartender and have some other knowledge about wines.
yeah i heard that you should serve wine at room temperature, but you dont' want it warm its the same with any cold soft drink you dont want it warm otherwise it doesn't quence your thurst.
All white wine should be chilled, red wines can be chilled if brought to room temp, before serving. I'M NO WINE SNOB, JUST A CONSUMER. I like my Chardonnay very cold, which is not the aproved way, but I say" drink it the way you like it." A tip, store your wine glasses in the freezer.
Most people have heard that red wines should be served at 'room' temperature, but that is really a reference to 'cellar' temperature. Cellar temperature is usually about 55 degrees
The reason that red wines are best enjoyed at slightly reduced temperatures is that alcohol will produce an unpleasant bite on the palate when served at normal room temperature.
http://www.cellarnotes.net/serving_tempe...
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i was a bartender for a while and the only wine that we ever served chilled was Sangria unless it was a mixed drink other wise most wines should be at room temp champagne on the other hand is served chilled
Reds should be room temp (or cellar temp, slightly below room)
Whites can be chilled slightly or seved room temp.
Champagne should be chilled as well
red wines at room temp
Room temperature for reds is correct, if you live in a cold old castle and your servants bring it up from the cellar and let it decant for the proper amount of time.
For normal people, in 68-75 degree rooms, you'll need to chill the wine a little. Whites need to be cooler than reds, but there's lots of variation, so there's a certain amount of trial-and error. As a general rule the "big" reds like Barolos and Bordeaux do well somewhere in the low sixties, "lesser" reds a little cooler, etc. That translates in practical terms to a couple of minutes to fifteen in the cooler if you have a restaurant-style cooler full of ice and start out with a wine that's been stored at room temp.