| It is important to serve wine at the correct | | | | - Do cool white wines for a short while only in the |
| temperature, failing to do so will spoil the overall | | | | fridge, no more than 20 minutes. |
| tasting experience and enjoyment of the wine. | | | | Nowadays for serving a red wine, the term 'room |
| Some wines should be served at different | | | | temperature' would be too warm as modern |
| temperatures to others, but if you do not know | | | | households tend to keep the heat at between |
| this, how can you get it right? | | | | 66°F and 70°F, while for white wines |
| It should be remembered that any wine served | | | | refrigerators are set too cold at 38°F to |
| too cold will lack flavour and character as well as | | | | 40°F. The obvious solution is to use a simple |
| appearing dull and lifeless; that said, fewer faults | | | | wine thermometer or specialized equipment. |
| with the wine can be detected when it is over | | | | A Guide for Optimum Drinking Temperatures |
| chilled. To get the best out of the wine tasting | | | | - For more tannic and aromatic red wines: |
| experience your palate wants to be able to | | | | 62-64°F |
| analyze and decipher all aromas, flavours and | | | | - Red Bordeaux a little cooler: 60-62°F |
| nuances in the wine which are only released at | | | | - Fine Pinot Noir: 58-60°F |
| their optimum temperatures. | | | | - Ordinary basic red wine: 54-56°F |
| It is known that red wines are served at slightly | | | | - A quality dessert wine should be cooler still |
| higher temperatures than white wines, this is due | | | | without affecting its sweetness: 46-48°F |
| to the following: | | | | - White wine: 42-46°F |
| | | | - Champagne and sparkling wine is coolest of all |
| 1. White wines usually contain higher acidity levels | | | | which allows it to retain its bubbles longer: |
| which give them a citrous freshness and tang, | | | | 40-44°F. |
| and this character is enhanced by cooling the wine | | | | Another important fact is to use the wine |
| down a little. | | | | immediately it is opened but if you are unable to |
| 2. Red wine contains less acidity and more tannin. | | | | finish a bottle, store it correctly so that you |
| The reduced acid level means that the wine will | | | | minimise the chance of oxidation (deterioration |
| be 'softer' while at the same time the tannin will | | | | from air contact) occurring. |
| impart a bitterness - warm this up and the wine | | | | By far the best way to ensure your wine remains |
| will appear to be more mellow and subtle. | | | | in good condition is to have a wine cellar, these |
| Wine Temperature Do's and Don'ts | | | | are available from a small modular type to |
| - Don't put the bottle of wine into the freezer for | | | | multi-temperature cabinets. If you are lucky |
| a 'quick' chill. | | | | enough to have a basement or underground cellar |
| - Don't put the bottle of wine near a heat source | | | | whose temperature remains stable, then you |
| to raise it's temperature. | | | | have no problem about wine storage. |
| - Don't overheat red wine otherwise it will have a | | | | Wines that have been well looked after and |
| cooked taste and bring the alcohol flavour to the | | | | served at the correct temperature will totally |
| fore which is undesirable. | | | | enhance your drinking experience. Remember, the |
| - Do store your wines in a cellar or basement | | | | wine grower and winemaker have gone to a lot |
| where there is no fluctuation of temperature | | | | of trouble in the growing and making of the wine |
| from the winter through to the summer. | | | | to get it to you in tip top condition - don't blow it |
| - Do use an ice bucket, especially at formal | | | | at the last stage! |
| occasions. Presentation is well worth the effort. | | | | |