{"id":2563,"date":"2018-10-11T15:42:28","date_gmt":"2018-10-11T19:42:28","guid":{"rendered":"http:\/\/rdilauro.com\/CarpeVino\/?p=2563"},"modified":"2018-12-11T10:32:20","modified_gmt":"2018-12-11T15:32:20","slug":"tempereature-of-wine","status":"publish","type":"post","link":"https:\/\/rdilauro.com\/CarpeVino\/2018\/10\/11\/tempereature-of-wine\/","title":{"rendered":"Tempereature of Wine"},"content":{"rendered":"

What is the best temperature to drink your w<\/strong>ine?<\/strong><\/p>\n

\"\"<\/a><\/p>\n

Traditional temperatures for some wines<\/p>\n

Cellar\u00a0 \u00a0 \u00a0 55\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/em>Cabernet Sauvignon and other full bodied reds
\nRoom\u00a0 \u00a0 \u00a0 65\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/em>Chardonnay and other full bodied whites
\nCool\u00a0 \u00a0 \u00a0 \u00a0 \u00a060\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/em>Sparkling Wines
\nCold\u00a0 \u00a0 \u00a0 \u00a0 \u00a052\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/em>Crisp whites, Pinot Grigio, Sauvignon Blanc
\nIced\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <45\u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/em>If you must<\/p>\n

When you start to think about the temperature you are going to drink your wine at, think of this example:<\/p>\n

Hot summer day at the beach, playing volleyball, running around.\u00a0 You are sweaty and hot!\u00a0 \u00a0You dip\u00a0<\/em>your hand into a ice cold bucket of Coors Light.\u00a0\"\"<\/a> Pop open the can and you down the beer in seconds!\u00a0 \u00a0Wow, did that quench your thirst!\u00a0 \u00a0But did you really taste anything?<\/em><\/p>\n

Probably not!<\/p>\n

 <\/p>\n

Well, this is the same thing with many wines.\u00a0 \u00a0Over the years, people have often had a rule, that white wine should be chilled.\u00a0 Keep it in the refrigerator until you are ready to drink it.\u00a0 Now, that does how true with certain white wines.\u00a0 \u00a0Those crisp , light, acidic types\u00a0 ( Pinot Grigio, Vino Verhde, Sauvignon Blanc,\u00a0 and some Rieslings)\u00a0 \u00a0In fact those types of wines sometimes taste much better<\/em> at a colder temperature than they do as they warm up.<\/p>\n

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$20 Pinot Grigio<\/figcaption><\/figure>\n
\"\"<\/a>
$5\u00a0Pinot Grigio<\/figcaption><\/figure>\n

While I was in the retail business,\u00a0 I always talked to customers about temperature of wine<\/em> vs cost of wine.<\/em>\u00a0 I used Pinot Grigios as an example.\u00a0 \u00a0There are so many Pinot Grigio’s that you can\u00a0 \u00a0 purchase for $5 a\u00a0 bottle.\u00a0 Then\u00a0 you had some finer Pinot’s that\u00a0 run around $20 bottle.\u00a0 \u00a0\u00a0Those inexpensive bottles ( I never like using the word cheap) would taste great when they were ice cold.\u00a0 But as they started to warm up, they became bitter and at times to the point very difficult to drink.\u00a0 While the more expensive bottles, were fine cold and they maintained their taste and enjoyment even as the bottle started to lose its chill.<\/p>\n

So chill out!<\/strong><\/p>\n

Now with Chardonnays, there is a major<\/em> reason why you don’t want the wine too cold.\u00a0 As with the example of the ice cold beer, drinking a complex wine like Chardonnay too cold, all the tastes, complexity, and characteristics are\u00a0 lost. You basically can not taste anything special \"\"<\/a>– Sure, it still taste good, but you are missing so much.\u00a0 \u00a0When\u00a0 served at room temperature, the Pinot Chardonnay grape begins to shine.\u00a0 \u00a0The fruit overtones, apple, apricot, honey.\u00a0 \u00a0Some have that buttery taste from the\u00a0Malolactic <\/span><\/em>fermentation .\u00a0 \u00a0Here also you can appreciate how the wine was stored and aged, be it in stainless steel or oaked barrels.\u00a0 Now you can really begin to taste and appreciate Chardonnays.<\/span><\/p>\n

I think Europeans have a better feel as to what temperature they should be drinking their wines.\u00a0 Americans on a whole tend to drink the whites too cold<\/em> and the reds to warm<\/em>.\u00a0 \u00a0 Coming from the school of French Bordeaux back in the 1970’s, I drank all of my reds at room temperature.\u00a0 I would generally remove them from any cellar temperature and leave them in a room for an hour or so before I drank them.\u00a0 \u00a0That really was from what I was taught and it became habit.<\/p>\n

Twenty odd years later, I started to drink all my reds slightly<\/em> chilled.\u00a0 \u00a0And by that I mean, after taking them from the cellar, I would put them in the refrigerator for about 30 minutes.\u00a0 \u00a0This was especially true for the lighter style of reds (Pinot Noir, Beaujolais, Granacha, etc).\u00a0 \u00a0I found I actually enjoyed these reds better this way and that they became more alive and basically started jumping all over your palate.\u00a0 \u00a0 But, alas, I guess I still have some\u00a0 \"\"<\/a>old fashion blood in me.\u00a0 \u00a0When it comes to the classic reds, be it the French Bordeaux, the California Cabernet Sauvignon, the Italian Brunello those I always drank at cellar or room temperature.<\/p>\n

 <\/p>\n

 <\/p>\n

But I’ve left some wines out…. The Rose.\u00a0 \u00a0<\/em>Rose wine popularity has been increasing\u00a0 in the last two years.\u00a0 Before that, Rose wines were the special treats during the Spring.\u00a0 The\u00a0 picture of a picnic basket\"\"<\/a> down by the river made it just perfect.\u00a0 In fact those wines almost marked the Spring and as soon as the weather started to turn warm, out went the Roses.\u00a0 \u00a0Not any more!\u00a0 There are so many different types of Rose wines now.\u00a0 \u00a0France had the market on the classic Rose Cote de Provence.\"\"<\/a> \u00a0<\/em>Always light, crisp and so refreshing.\u00a0 But now, Roses are made from so many different grapes and countries.\u00a0 Some I would even consider to be full bodied.\u00a0 \u00a0With all of this, Rose wines can be and are enjoyed year round.\u00a0 \u00a0Now, whats the perfect temperature for Rose?\u00a0 \u00a0To me, the lighter the Rose, it taste fine being chilled, but not too cold.\u00a0 In fact for some Roses when they are too cold, we once again visit the ice cold Coors beer example.\u00a0 \u00a0The fuller Roses, those made from the Malbec, the Sangiovese grapes can be totally enjoyed at slightly less than room temperature.<\/p>\n

Ice in wine?\u00a0 \u00a0Well my mother in law will not drink any white wine without 1 ice cube in it.\u00a0 In fact at restaurants, she will order a glass with one ice cube and ask for a glass of\"\"<\/a> ice cubes so she can add more to her wine.<\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

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 <\/p>\n

 <\/p>\n

I read this the other day and loved it, so I am sharing it here<\/p>\n

It is commonly believed that putting\u00a0ice\u00a0cubes in your\u00a0wine\u00a0is a faux pas; watering down and diluting the flavours of the\u00a0wine. … That’s what\u00a0wine’s\u00a0for, after all. ‘But, unless you’re\u00a0drinking\u00a0super-fast, the ice\u00a0will melt and dilute the\u00a0wine\u00a0and it won’t taste as good<\/em><\/p>\n

In the end\u00a0 \u00a0–\u00a0 You know what?<\/p>\n

Its really up to you to decide at what temperature you want to drink your wine!Wine is fun, so you dont need to follow any rules,\u00a0 do and drink what you like and how you like it!<\/strong><\/em><\/p>\n

\"\"<\/a>
Cold<\/figcaption><\/figure>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0<\/span><\/p>\n

\n
\n
\n
\n
\n
\n
\"\"<\/a>
Hot<\/figcaption><\/figure>\n
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Warm<\/figcaption><\/figure>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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<\/div>\n<\/div>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

What is the best temperature to drink your wine? Traditional temperatures for some wines Cellar\u00a0 \u00a0 \u00a0 55\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Cabernet Sauvignon and other full bodied reds Room\u00a0 \u00a0 \u00a0 65\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Chardonnay and other full bodied whites Cool\u00a0 \u00a0 \u00a0 \u00a0 \u00a060\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Sparkling Wines … <\/p>\n

Continue reading “Tempereature of Wine”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[],"class_list":["post-2563","post","type-post","status-publish","format-standard","hentry","category-rons-corner"],"views":297,"_links":{"self":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts\/2563","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/comments?post=2563"}],"version-history":[{"count":1,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts\/2563\/revisions"}],"predecessor-version":[{"id":3133,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts\/2563\/revisions\/3133"}],"wp:attachment":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/media?parent=2563"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/categories?post=2563"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/tags?post=2563"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}