The Ultimate Temperature Guide!
As summer approaches, it is time to pay more attention than ever to the “room temperature” we use to serve our wines.
What is room temperature for you? I’m sure is not exactly the same as mine or exactly the right one to pour your favorite wine. The right temperature varies depending on the style of the wine and this is why it is strongly recommended to have a wine cooler, even if it is a small one.
How to serve white wines in perfect temperature?
All sparkling wines needs to be served well-chilled, like the sweet wines. While full-bodied whites like oaked Chardonnay are best lightly chilled (50-55°F), lighter varieties like Pinot Gris, Albariño or Sauvignon Blanc benefit from colder temperatures (45-50°F). Avoid over-chilling (below 43°F), as it can mask aromas and flavors, plus you don’t want to loose their freshness. That means, do not stored the wines in your fridge, only leftovers you are planning to use for cooking.
Help me spread the word out! Ice buckets are commonly used in restaurants to keep the wines cold at the table, but make sure the server also add water (50/50) to the ice bucket so the magic can happen before you order dessert!
What about the reds?
Reds in the wrong temperature can feel thin and harsh, loose their flavor, freshness and feel unbalanced and higher in alcohol. Light reds like Pinot Noir or Beaujolais should be served lightly chilled (55-60°F), while full-bodied (bold) red wines like Malbec or Cabernet should be served around 60-65°F. On a hot summer day, you might find it refreshing to go even slightly cooler still.
A good way to cool a bold red wine you have outside a wine cooler is to place it in the refrigerator for 20-30 minutes before serving. To do the opposite, (to gently warm it) hold the bowl of the glass in your hands.
