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A BIT OF INFO ABOUT SERVING WINE C&P Wine Serving Temperatures The best temperature for serving wine varies based on the type of wine. In general, we tend to drink our white wines too cold and our red wines too warm in the U.S.A Most white wines you'll come across including Chenin Blancs, Sauvignon Blancs, Loire Wines, Rieslings and 'everyday' Chardonnays. If they are served colder, the aromas and flavors will be minimized and you won't get full enjoyment. 50 degrees (F.) 10 degrees (C.) Full bodied, high quality white wines including Sauternes and rich white Burgundies. Light red wines like Beaujolais. 60 degrees (F.) 15 degrees (C.) Red wines including Cabernet Sauvignon, Merlot, Bordeaux, Zinfandel, Rhones and Syrah/Shiraz. Most people have heard that red wines should be served at 'room' temperature, but that is really a reference to 'cellar' temperature. Cellar temperature is usually about 55 degrees which is perfect for storing wine . The reason that red wines are best enjoyed at slightly reduced temperatures is that alcohol will produce an unpleasant bite on the palate when served at normal room temperature. |
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3/11/2007 5:47 pm |
enjoy it the way you prefer anemac , however the experts say ... * Consider serving Pinot Noir at cellar temperature. That means between 58 to 62 degrees. I prefer it slightly chilled
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You know the joke about a special vintage for seniors. There's Pinot Blanc, Pinot Noir, and for seniors who drink in the evening --Pinot More....ha, ha. Seriously, good information!! I do notice that most white wine is served too chilled.
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3/11/2007 10:29 pm |
Bob , I'd really like for you to double check this with your brother , I can,t imagine that as a wine expert he wouldn't agree concerning the room temps of today and those of yesteryear . let me know what he says ok? I do not claim to be a wine expert , however , I have worked in the food/beverage industry for many years , my training did include wine service by those experts who would be peers of your brothers .
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3/11/2007 10:30 pm |
on offense taken anemac . LOL I saw nothing in your post to take offense too
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3/11/2007 10:52 pm |
Bob , I'd really like for you to double check this with your brother , I can,t imagine that as a wine expert he wouldn't agree concerning the room temps of today and those of yesteryear . let me know what he says ok? I do not claim to be a wine expert , however , I have worked in the food/beverage industry for many years , my training did include wine service by those experts who would be peers of your brothers . Room temp is an old term - todays reality means -62for most reds and 55(no lower) for most whites(excluding sparklers where 48 degrees would be appropriate. Nothing messes up the taste of a wine other than temperature -- This is why most professional tastings are conducted at 60 degrees for reds
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Ah.....champagne....now, I could tell you stories--oh well, lol !!!
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3/12/2007 6:32 am |
much like you, i am quite inadequate on the wine temp concept. i do know that when i lived in germany, i recall drinking reisling at a farily warm temperature. the champagne is the way to go as far as i am concerned as well.
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