| There are many nuances when it comes to | | | | Sauvignon Blancs, are a bit different that full |
| consuming wine. Most of the conversation centers | | | | bodied whites. These wines are much better off |
| around the actual taste and aroma of the wine, | | | | when served even cooler. The ideal temperature |
| but there is a more practical area that should | | | | is found more in the high 30s to middle 40 degree |
| receive more attention than it does. | | | | temperature range. |
| One of the key to bringing out the best in a | | | | Many people believe a red wine should always be |
| bottle of wine is to serve it at the correct | | | | served at room temperature. This is only true if |
| temperature. With the exception of water, | | | | the room is a bit chilly. To really bring out the |
| practically every liquid tastes great at certain | | | | taste of the vintage, a red should be served |
| temperatures and less so at others. Warm | | | | slightly cool. The ideal temperature is just about |
| champagne is about as nasty as it gets and wine | | | | 65 degrees. To reach this temperature, throw the |
| is just as influenced by temperature. | | | | bottle of red into the refrigerator about 20 |
| The first thing to understand about wine is it can | | | | minutes before you plan on drinking it. |
| be either too cold or too warm. When it comes | | | | It is important to not go overboard with the |
| to white wine, people have a tendency to serve it | | | | temperatures. White wines can be consumed at |
| to cold. The opposite is true for reds. Most people | | | | very cold temperatures, but that doesn't mean |
| serve the wine to warm, which leads to an | | | | they should be. If you go too cold, the wine most |
| excessively alcohol flavoring. | | | | of the nuances of the flavor will be lost to the |
| Full bodied, rich white wines are best served cool. | | | | sharp coolness. With reds, the opposite can occur. |
| The typical classification of this wine is the | | | | A red that is too warm can become flat and |
| extremely popular Chardonnay. Wines in this | | | | bland with a harsh hint of excessive alcohol. |
| category are served best at between 53 and 58 | | | | Pay close attention to the temperature of the |
| degrees. This is essentially the temperature found | | | | wine you are serving. Get it wrong and an |
| in a wine cellar, which is why these wines are | | | | otherwise tremendous bottle of wine can end up |
| often referred to as "classic" whites. | | | | being a disappointment. |
| Sweeter white wines, such as dessert wines and | | | | |