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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 7:30 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 7:59 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 8:32 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 9:27 am to Tigertown in ATL
Here's the guide I use. From "The World Atlas of Wine" by Hugh Johnson.
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