There is nothing more decadent than enjoying a glass of wine, paired perfectly with a scrumptious meal. Wine has an indescribable way of extricating the most subtle flavors from the cuisine you’re enjoying and from the spirits themselves. Traditionally, white wine is served chilled, whereas red wine is presented at room temperature. Red wines don’t typically fall under the umbrella of refreshing, chilled beverages. But did you know that some reds actually benefit from being chilled? Some reds, such as Pinot Noir, Boujulais, and some Zinfandel’s taste wonderful and more robust when sipped chilled.
Years ago, wine cellars and natural room temperature is what determined the febricity of wine. White wines were served at cellar temperature, or perhaps chilled in an ice bucket just prior to drinking. Reds were served as is, without tampering with their temperature. However, today castles and wine cellars are few are far between. Consequently, white are served at refrigeration climate, which is generally in the 40s. On average, a centrally heated apartment or home is likely to be in the mid-70s range, so most red wines end up being too warm and white are too cool.
Why not enjoy both reds and whites chilled? Chilling both wines can bring out luxurious flavors and enhance your wine drinking experience. But careful, you don’t want to get them too cold, or it can kill the flavor. Follow these steps for chilling your wines for the ultimate in wine satisfaction!
Full-bodies reds like Cabernet Sauvignon, Merlot, Shiraz and Bordeaux exhibit their flavors well between 60° and 65 °, however, if you serve it a bit colder, the acidic and tannic flavors surface even more, releasing all kinds of hidden flavors. Store your red wine at room temperature, but simply lay it in the fridge for 15 minutes before serving to enhance the flavors. More tannic reds like Shiraz and Cabernet Sauvignon should be a bit warmer, but with Pinot Noir and Merlot, go ahead and chill them down an extra 15° to 20°. Don’t fret if the wine gets chillier than you intended because it will warm slightly as you hold it in your hand. If you’re serving chilled red wine at a party or dinner, just lay it on top of an ice bucket in between drinking, but not plunged into the ice. This will keep it relatively cold, without dropping its temperature too far.
White wines are a smorgasbord of flavors when they are served chilled. They pair harmoniously with lighter fare, such as chicken, turkey and fish. The best way to chill white wine is to fill a bucket ¾ full of ice mixed with water. Simply bury the bottle into the ice, base first, and let it sit for 20 minutes. Whites can also be chilled in the refrigerator but it will take a solid three hours to get cool enough. Never put a bottle of wine into the freezer thinking that you’ll speed up the chilling process. The freezer will alter the flavor of the wine, essentially ruining it. Place the bottle back into the ice bucket in between serving to maintain its temperature.
Whether you’re in the mood for light and fruity white, or robust and bold red, you can enjoy the opulence and richness of either wine, chilled to perfection! View our info-graphic on chilling both red & white wines and visit us as www.vintagecellars.com, contact us or call 800-876-8789 for personal service.