Aug 11
18
Wine Temperatures: Why Ask Why?
Why Ask Why?
At a recent wine tasting someone asked, “Why is white wine served cold and red wine served at room temperature?” This simple question inspired me to share with you the “Whys” of ideal serving temperatures.
Unfortunately, the biggest problem with temperature is actually that whites are often served too cold and reds too warm. Most white wines should ideally be served at 40-45°F. You have probably noticed that if a wine is served ice cold, the aromas/flavors will intensify as the wine warms. Chilling whites helps reduce the perception of acid in crisp wines, bolsters whites with little acid, and just makes it more refreshing! Ironically your refrigerator is about 35°F, which is a bit too cold for whites. Let the wine warm a bit in the glass and wonderful aromas and flavors unfold.
Red wines, on the other hand, should ideally be served at 60-65°F. Depending on your thermostat, this is probably well below your actual room temperature. When reds are cooler, they accentuate the tannins or bitter flavors. Fruity, low-tannin wines, like Beaujolais, are very pleasant when chilled to around 55°F. Chilling a hearty Cabernet Sauvignon, however, is a big no-no! If you find your reds are too warm, you may want to chill the reds on ice for a few minutes or in the fridge for 15-20 minutes.
If you are ever served a bottle of red wine at a restaurant and it seems too warm, don’t hesitate to ask for your red to be chilled for a few minutes. You may get some weird looks, but you’re red will be tastier than those drinking around you. If your white is served too cold, you can wait for it to warm on its own or try cupping the wine glass with your hands to speed things up.
Now next time you drink a chilly white or a room temperature red you will know “Why.”
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For more great wine information, see http://thewinecoach.com
