Shopping Around...
At What Temp Glory?
SHOP - September 23, 2009
A Minute 00:60 subscriber asked us how much temperature really matters when serving wine. A lot, is the short answer. Here's some help for those who don't live in a medieval castle or a cave, where temperatures are close to ideal for both storing and serving wine.
As temperatures rise, flavor compounds in wine evaporate giving off the glorious scents we enjoy. If too warm, the rapid evaporation of the wine's alcohol overpowers the nose and throat; it becomes brutish. Conversely, if too cold, all but the most aromatic wines become flavorless.
Expert's agree (more or less) on the ideal: 60 to 70 degrees for reds and 50 to 60 degrees for whites. But remember, it's your palate and your home, so test out how much time and treasure to devote to temperature perfection. A wine refrigerator will set you back a pretty penny even if you have the space, but this $9 wine thermometer from Trudeau is worth trying. It instantly tells you if the temperature of your wine is right for the type of varietal.
We like to target cooler than ideal temperatures if the wine won't be served right away or if the room or outside temperature is higher than 72 degrees. Our refrigerator's temp is 40 degrees, although wine stored overnight or for a few days tends to not get that cold. We'll pop in room temperature reds for about 20-30 minutes before serving. If you keep whites you're ready to drink in the refrigerator, take them out about 20 minutes before serving. This works well for reds also, especially when we're enjoying them in warmer places.
Have a question about enjoying wine more? Interested in something, somebody, or somewhere in wine country? Let us know at editors@winecountryminute.com
Our Shopping Around series profiles a noteworthy wine accessory or wine shopping experience.
Are You a Wine Enjoyer?
Check out the options we have for wine lifestyle and
travel ideas delivered in small bites via email.
