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Message
Suggested temperature to serve wine?
Posted on 7/30/15 at 7:07 am
Posted on 7/30/15 at 7:07 am
Red v. White
California v. French or Spanish, etc.
Went somewhere last night where the red was room temp, which for a long time I thought was the suggested way. Then I read something different.
I have one of those little wine coolers and set it at 54 and have both red and white at that temp. Seems to be the best, but then again I may just be used to it like that.
California v. French or Spanish, etc.
Went somewhere last night where the red was room temp, which for a long time I thought was the suggested way. Then I read something different.
I have one of those little wine coolers and set it at 54 and have both red and white at that temp. Seems to be the best, but then again I may just be used to it like that.
This post was edited on 7/30/15 at 8:26 am
8
Posted on 7/30/15 at 7:24 am to Tigertown in ATL
The old cliche' is that Americans tend to drink red wine too warm and white wine too cold. But there's truth to that cliche'. If that temp works for you, go with it.
Posted on 7/30/15 at 7:27 am to VOR
I've heard that too.
Until I got this cooler, I drank red off the counter and white from the fridge.
I don't buy expensive wine (I do Naked Wines so they are all unknown), so it probably doesn't make much difference.
Just wondering what the standard is for fine dining and foodie dining.
Until I got this cooler, I drank red off the counter and white from the fridge.
I don't buy expensive wine (I do Naked Wines so they are all unknown), so it probably doesn't make much difference.
Just wondering what the standard is for fine dining and foodie dining.
Posted on 7/30/15 at 7:30 am to Tigertown in ATL
54 degrees sounds about right.
Posted on 7/30/15 at 7:31 am to Tigertown in ATL
However cold it gets with a few cubes of ice.
Posted on 7/30/15 at 7:31 am to Tigertown in ATL
Of course it all depends on the place and time. Poolside in summer? Give me ice cold rose and white.
Good rule of thumb is if you store wine on counter, put it in fridge for 30 minutes prior to deinking. If you store in fridge, put on counter 30 minutes prior to drinking.
Good rule of thumb is if you store wine on counter, put it in fridge for 30 minutes prior to deinking. If you store in fridge, put on counter 30 minutes prior to drinking.
This post was edited on 7/30/15 at 7:34 am
Posted on 7/30/15 at 7:51 am to Tigertown in ATL
As a generalized statement....fuller bodied reds closer to 65....lighter reds closer to 55....fuller whites closer to 55 and lighter whites and champagne closer to 45. This of course can vary with the age of the wine as well and where it is technically from, i.e. cab based Bordeaux won't have the alcohol levels of big California cab.
Posted on 7/30/15 at 7:51 am to BlackenedOut
quote:
Good rule of thumb is if you store wine on counter, put it in fridge for 30 minutes prior to deinking. If you store in fridge, put on counter 30 minutes prior to drinking.
Posted on 7/30/15 at 7:52 am to BlackenedOut
bigger reds can be served around 60-65ish ... expensive cabs ... lighter reds around 55-60ish ... even cooler for a beaujolais ... bigger whites can be served around 50ish ... chardonnay ... lighter ones down to 40ish ...
or so ... a $15 bottle won't reveal much more because of precise temperature ...
or so ... a $15 bottle won't reveal much more because of precise temperature ...
This post was edited on 7/30/15 at 7:53 am
Posted on 7/30/15 at 7:59 am to Tigertown in ATL
quote:
Proper" temperature to serve wine?
The temperature YOU like."Geoffery" the Sommelier doesn't know what temp works best for you. Taste is subjective. If you dig it make your whites a damn slurpee. If you dig it mull all your reds. Take the pretension out of wine and enjoy it.
Posted on 7/30/15 at 8:12 am to Tiger inTampa
quote:
The temperature YOU like.
I hear ya.
We tried a Spanish and a French red last night. The Spanish was a Garnacha. The French I don't know. Neither were full bodied.
They were served at probably around 75 degrees. I didn't like the temp at all. I wouldn't "complain" but I might have asked about it if I knew more. (Maybe not, chefs, bartenders, and restaurants in general are so defensive, you can't ask a question with them thinking you are challenging them).
Either way, 75 seems too warm, and I would have thought a place that has a big list and is a supposed foodie place would be a bit more in line with what is standard in the industry.
Posted on 7/30/15 at 8:16 am to Tiger inTampa
quote:
The temperature YOU like."Geoffery" the Sommelier doesn't know what temp works best for you. Taste is subjective. If you dig it make your whites a damn slurpee. If you dig it mull all your reds. Take the pretension out of wine and enjoy it.
Yes, let's encourage novices to drink wine at improper temperatures so that they're really wasting their money. Why not heat up some white wine on the stove? Or drink a bottle of burgundy at 40 degrees? After all, there is not "correct way" to drink wine right it's completely up to consumer's discretion.
Posted on 7/30/15 at 8:22 am to Rohan2Reed
quote:
After all, there is not "correct way" to drink wine right it's completely up to consumer's discretion.
Exactly. If a guy pays $38 for the 16oz. Tomahawk and he likes the taste of Heinz 57 then the correct, proper, preferred way for that steak to be eaten FOR HIM is to dunk that bitch in a bread plate full of H57!
Preferences and tastes are subjective and different to everyone. How about saying the "suggested" temperature of reds is....
This post was edited on 7/30/15 at 8:25 am
Posted on 7/30/15 at 8:24 am to Tiger inTampa
quote:
Exactly. If a guy pays $38 for the 16oz. Tomahawk and he likes the taste of Heinz 57 then the correct, proper, preferred way for that steak to be eaten FOR HIM is to dunk that bitch in a bread plate full of H57!
So you don't believe that person is wasting their money? I get the whole "personal preference" concept - but it's a shitty logic by which to give advice to people on a food board.
quote:
Preferences and tastes are subjective and different to everyone. How about saying the "suggested" tempurature of reds is....
Sure. Whatever keeps your anti-elite rhetoric trigger from going off.
Posted on 7/30/15 at 8:29 am to Rohan2Reed
quote:
"suggested"
Actually should have been the word I used.
The context of my question came from a particular restaurant. Has a big wine list, and put themselves out as being in the know.
Posted on 7/30/15 at 8:29 am to Rohan2Reed
b
By shitty logic you mean telling folks its ok to like things different or slightly askew from the norm then yeah I'm guilty.
And:
I drink single malts, looking hard for some Pappy, Love true saffron infused risotto, want an oil portrait done of the entire 1%-ers and would love to have the new Bugatti. NOTHING about me is anti-elitist.
quote:
ut it's a shitty logic by which to give advice to people on a food board.
By shitty logic you mean telling folks its ok to like things different or slightly askew from the norm then yeah I'm guilty.
And:
I drink single malts, looking hard for some Pappy, Love true saffron infused risotto, want an oil portrait done of the entire 1%-ers and would love to have the new Bugatti. NOTHING about me is anti-elitist.
Posted on 7/30/15 at 8:30 am to lilwineman
62-65
Posted on 7/30/15 at 8:32 am to Tigertown in ATL
The addage of "room temperature" for reds is problematic because that was developed in France, where the average room temperature is cooler than most places in the U.S.
While "the best" serving temperature, IMO, is however you like it best, generally reds should be served about 65 degrees, whites about 50 degrees. Suggested serving temperatures are intended to enhance the wine's good qualities, while quashing it's bad qualities.
While "the best" serving temperature, IMO, is however you like it best, generally reds should be served about 65 degrees, whites about 50 degrees. Suggested serving temperatures are intended to enhance the wine's good qualities, while quashing it's bad qualities.
This post was edited on 7/30/15 at 8:35 am
Posted on 7/30/15 at 8:35 am to WhosTommy
quote:
The addage of "room temperature" for reds is problematic because that was developed in France, where the average room temperature is cooler than most places in the U.S.
Makes sense. Or more likely even, coming from a cellar.
Posted on 7/30/15 at 8:49 am to Tigertown in ATL
Bingo. Its really cellar temperature, which is often less than room.
Personally I dont think there is any correct temperature to serve any wine. But I like my reds with a barely perceptible chill, my whites chilled, and roses and champagnes bracingly cold.
Personally I dont think there is any correct temperature to serve any wine. But I like my reds with a barely perceptible chill, my whites chilled, and roses and champagnes bracingly cold.
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