Tuesday, May 24, 2011

Serving Wine: Temperature

Article courtesy of Publix Wine Guide

Serving your wine at the right temperature can make all the difference between a so-so sip and a "wow" of a wine. While over-chilling wines can mask their flavors and aromas, serving them too warm can make them taste flabby and dull. For the most enjoyment, serve wines at the following temperatures:

Champagnes/Sparkling Wines-45°F
Lighter whites (such as Sauvignon Blanc and Riesling) - 45°F to 55°F
Full-bodied whites (such as Chardonnay)-55°F to 60°F
Lighter reds (such as Beaujolais and Pinot Noir)-55°F to 60°F
Full Bodied Reds, such as Cabernet Sauvignon, Syrah, Zinfandel and Merlot 62°F to 67°F

To get your wines to these temperatures, chill reds about 45 minutes to an hour in the refrigerator before serving; two hours should suffice for the whites. Don't worry if your wines are colder than the above temperatures when you first take them out of the refrigerator—the warmth from a room full of friends will quickly take the chill out of any glass, and soon your wine will taste just right.

For more wine tips from Publix Wine Guide go to www.publix.com/clubs/wine/wine101/Home.do

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