One of the main factors that affect the way we experience wine is the serving temperature. In fact, many wine professionals believe that the right temperature is the most important factor for optimal wine tasting. Conventional wisdom says to serve chilled white wines and red at room temperature, but most white wines are served too cold and red wines are often served too hot as houses are kept much warmer than in the past. Here we examine the appropriate serving temperature for each style of wine; we also share some helpful tips for cooling wine quickly and efficiently.
White Wines
Most white wines are ideally served at 45-50 degrees, much hotter than the temperature of your refrigerator which will usually be 37 to 40 degrees. The colder the temperature, the duller the flavors. (There is a reason why super cheap beer is served chilled!) It's really a matter of personal preference, but richer and richer wines should be served hotter than light, crunchy wines. Stronger whites like chardonnay can be enjoyed a little warmer, between 50 and 60 degrees.
If you keep white wine in the refrigerator, try to remove it about 20 minutes before drinking it to let it warm up slightly. If you order a white wine in a restaurant and it comes out frozen, ask to keep the bottle on the table rather than in an ice bucket and enjoy the way flavors come to life as the wine gradually warms up. throughout your meal. If it's too hot according to your personal preferences, put it back on ice for a few minutes. And if the wine is at its optimal temperature, be sure to always hold the glass by the stem to prevent the heat of your hands from heating the wine!
To get the best temperature for white wines, you will want to put the bottle in the refrigerator for 2.5 hours, in the freezer for 20-25 minutes, or immersed in ice water for 10 minutes.
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| How to Chill Wine ? |
Red Wines
Red wines should be served between 55 and 65 degrees, with lighter reds at the coldest end of the range and full-bodied reds on the warmer side. If the red wine is served at room temperature, it can have a slightly flabby taste and sometimes the perception of alcohol is accentuated, unbalancing the wine. To get the right temperature, just a little cool, put the bottle in the refrigerator for 20 minutes, in the freezer for 5-6 minutes or immersed in ice water for 3 minutes.
Tips for cooling wine quickly
There are a few good ways to cool your wine quickly. Your first option is to immerse the wine in ice water. It is the preferred method of sommeliers. A common mistake is to use only ice; you must use a 50/50 ratio of ice and water. Add a handful of kosher salt to further lower the temperature of your ice bath. And make sure the bottle is completely submerged, otherwise the first glass will be hot while the rest of the bottle is cooled. Use a large pot or lobster trap for this and once the wine has cooled, feel free to transfer it to a chic marble cooler or a decorative ice bucket.
You can also use your freezer, but be sure to wrap the bottle in a damp cloth before putting it on. This should cool it a little faster than the freezer alone. Another quick method is to insert a cooling rod into the bottle. Popular devices such as Corkcicle are stored in your freezer and can be inserted into the bottle to cool down if they are inside.
Finally, you can refrigerate your wine while serving it. Since the glass bottles can be thick and insulated, the wine will cool faster after it is taken out of the bottle. Many people swear by pouring a glass of wine into a zippered bag and chilling it that way. Resist the urge to add ice cubes to your glass; it dilutes the wine. Instead, try to keep the grapes frozen in the freezer and put some in the glass; they will cool the wine without diluting it!
Finally, you can refrigerate your wine while serving it. Since the glass bottles can be thick and insulated, the wine will cool faster after it is taken out of the bottle. Many people swear by pouring a glass of wine into a zippered bag and chilling it that way. Resist the urge to add ice cubes to your glass; it dilutes the wine. Instead, try to keep the grapes frozen in the freezer and put some in the glass; they will cool the wine without diluting it!
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