Serving Chilled Chardonnay
Are you short-change the attributes of the best wine by eating the wrong temperature? Think twice before getting ice.
If there is a drink that has survived the centuries and only seems to get better with time, it is the wine. The ancient authors such as Ovid wrote. “When there is a lot of wine, sorry and worry take flight” In the 17th century, Shakespeare extolled the virtues of wine when he wrote, “Good wine is a creature if used well.” And in the recently, medical research has pleased the oenological indicating that red wine in moderation is good for the ticker.
What is not so obvious it is the best temperature to drink wine. In fact, it is probably the most misunderstood concept about wine.
Optimize qualities of the wine can bring the prying eyes of guests and even the wait staff. They see our red bottle on ice and our bottle be red. We can only feel the eyes saying “these people do not know how to drink wine.”
The truth is served too cold in most restaurants of white wines and red wines throughout the body are served too warm. To enjoy all the wine has to offer, some issues must be taken into their own hands. If you drink at the wrong temperature, you are not getting your money.
The wine should be consumed at approximately the temperature of the European winery, not south Florida room temperature. In the wine generally richer and more “big”, it is the hottest must be served. Thus, red wines such as Cabernet Sauvignon and Merlot, for example, do well in about 63 to 65 degrees, while whites like Chardonnay Viognier or taste better when served at 53-55 degrees, then left while drinking warm.
In most institutions, the target temperature reaches the “refrigerator” and red wines at room so you can see the temperature problem. If you are drinking Chardonnay from the refrigerator and the ice cube, which would be better served by ordering the cheapest bottle available, since, at 35 to 40 degrees, even an expert would be hard to tell the difference between a bottle of $ 7 and a bottle of $ 35.
When a wine is cooled in aromas, good and bad disguise. Consider how ice cream is eaten: it warms in the mouth for maximum flavor before swallowing. The same chemical principles applicable to the wine. For new white wines like Sauvignon Blancs, drink a little colder than the Chardonnay is preferred, but not always cold, you can not distinguish the taste. Approximately 48 degrees must be on the right. For lighter reds such as Beaujolais, 54 degrees is best for wine.
A matter of personal preference, however, arises in connection with three popular varieties of red – Zinfandel, Sangiovese and Pinot Black. Obviously, for those under 60 degrees would not be in the best interest of the wine, but some people prefer them to the same temperature as the Cabernet Sauvignon, and some prefer the cooler contact. You can get good flavors at every level, so it is a matter of your own taste.
In total, all about wine, it is a matter of your own taste. If you like, do not let anyone tell (or sell) it should not. If you identify a taste of a wine (such as Cabernet Sauvignon chocolate in a grapefruit or a Sauvignon Blanc), I do not believe those who say there is not. This hobby and fun are for you.