I don't claim to be a sommelier but I do take my vino consumption seriously and often a little too liberally. Wine tends to be the beverage of choice for the majority of gatherings and is always in style.
Many of us are accustomed to serving our wines one of two ways, fridge chilled for whites and room temperature for reds. Then there are a few that insist on serving all wine cold, you know who you are. Although this seems pretty straight forward, this practice can impact the flavours and aroma of your wine greatly.
Now you didn’t just go out and drop a mint on some vintage bottle of pinot only to have it muted by its frigid temperature? I certainly hope not. Regardless, here are some general guidelines to be sure you get the most out of your wine:
• Light dry white wines, rosés, sparkling wines: Serve at 40° to 50° F to preserve their freshness and fruitiness. Think crisp Pinot Grigio and Champagne. For sparklers, chilling keeps bubbles fine rather than frothy.
• Full-bodied white wines and light, fruity reds: Serve at 50° to 60° F to pick up more of the complexity and aromatics of a rich Chardonnay or to make a fruity Beaujolais more refreshing.
• Full-bodied red wines and Ports: Serve at 60° to 65° F—cooler than most room temperatures and warmer than ideal cellaring temperatures—to make the tannins in powerful Cabernet or Syrah feel more supple.
The best way to ensure your wine is proper temperature is to invest in a wine fridge. Most have 2 compartments that you can set for reds and whites. You can also purchase a Instant digital thermometer that will take a wine’s temperature through the bottle. Here are some of my favorites.
The Wine Thermometer Cuff
$38 www.brandosgifts.com
Vinotemp Infrared Wine Thermometer
$32.47 www.wayfair.com
SoWine Home Wine Bar
$289 www.wineenthusiast.com
For more information on the ideal temperature for serving wine swing by www.winespectator.com.
Source: http://www.winespectator.com/webfeature/show/id/45890
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