I recently went to a dinner and they served chilled red wine. Is that weird? I thought maybe it was just me and the bottle was outside or something, so I made my way to the kitchen and peeked in the fridge. There they were, bottles of red and white. Is this a new trend, am I missing something or totally wrong
These days It all depends on your personal tastes. Besides if youre not enjoying your wine, what's the use drinking it! I prefer mostly all my wines chilled, red, white, and everything in between. My DH always puts ice cubes IN his wine. Its the only way he drinks it. But to formally answer your question: As a general rule all white, pink & roses, & champagnes should always been chilled either in the fridge or/and at least an ice bucket. The sweeter or/and fruitier the wine, the better it tastes the colder it is. As for reds while most are recommended served room temperature, it is always best to at least slightly chill the bottle and then allow it to warm slightly in the glass. Remember "room temperature" for wines was established in the day before central heat/air and folks kept their wines in the cellar, which was usually no more than 60 or so degrees. So especially during the winter months you may not want to serve your red with dinner that was on the counter in your kitchen while you were cooking or that was just sitting by your heat vent. Anything hotter than 70 degrees is definally too warm! Like Karen just said, there are a few reds that do recommend chilling, so research each wine for recommended temperature, but again, it all depends on your tastes. Just don't ever heat your wine unless youre using it to cook! Hope this helps! :)
Actually, Erin is very correct. I spoke with a German winemaker and was told this same thing, that the reason for serving room temperature was because refridgerators came AFTER wine was invented. Now I've gotten into heated discussions with wine snobs over this practice and my brother's engagement party almost turned into a knock-down drag-out because the bride's mother poo-pooed at having the red wine serve a bit chilled (It was 45 degrees out and they wanted everything outdoors).
Personally, drinking warm red wine is just distasteful to me. So if you come to my house, I serve red wine cooler than room temp.
My husband has a wonderful habit of buying lots of wine, so I've learned a bunch from him while relieving him of select bits of his collection. Your own taste preferences should be guiding you above all else -- there are all sorts of opinions out there about what's right and wrong. Wine should be all about enjoyment, so do what you enjoy.
I tend to agree that most places serve red wine far too warm. A glass of red wine in the 60-65 degree range just tastes brighter to me. You might want to test your own palette by doing a little "temperature taste test". Get some friends involved, see what the consensus is. You might be surprised at how much more enjoyable red wine is when it's served at a reasonable temperature!
I"m huge wine drinker--wow that doesn't sound good-LOL
And typically I drink my whites cold and my reds slightly chilled--meaning a quick pop in the fridge for about 10 min before serving...
The recommended serving temperatures for wines actually vary depending not just on color but grape-but none of them recommend room temperature (75-79F) which is too warm--or a typical refrigerator temp which is too cold (35F)
Here's a temp chart I found:
Ice Wines, Tokay, Berenauslese, and other dessert wines 43F
Champagne, Riesling, Sauterne, Rose 46F
Chardonnay, Viognier 50F
Beaujolais, Madeira 55F
Chianti, Zinfandel 59F
Cabernet, Red Burgundy, Bordeaux, Merlot, Shiraz, Pinot Noir, Port 63F (This is a typical cellar temperature) http://wine.lovetoknow.com/wiki/Wine_Serving_Temperatures
So certainly don't feel bad abut drinking your reds chilled--and let those snobs know that you are SUPPOSED to drink them slightly cold!
I am glad my comment was able to help you all out! For those of you that don't know my Mother & Step father own a very successful upscale Import Wine & Spirits shop here in Maryland. I have been lucky enough to have grown up with and have constant access to a wealth of wine [[and alcoholic beverages in general]] knowledge and "the family secrets" hehe! So if anyone has any questions you think I may be able to help with, Please by all means, post it as a discussion and then let me know! If I dont know an answer I will do whatever I can to find the answer for you!
Oh and keep your fingers crossed for me ladies! I'm at 35 weeks pregnant as of yesterday! Only 5 weeks to go until I can WINE instead of WHINE! hehe! Besides I cannot wait to hold my baby boy! Happy Monday All!
I love my reds at room temperature.
I don't mind a chilled bottle of beaujolais or any other lighter wine. But to me the cold temperature keeps me from really tasting what I'm drinking. I'm not as bad as the people in Sideways, though! My feeling is that an open bottle is a good bottle. :D
Typically red wines should be served just below room temperature. In warmer climates, if red wines are left out to long and not stored properly, they can turn quickly. It is okay for a red to have a slight chill, but never to the degree of a white wine. Heavier bodied wines can stand a slight cooling, too. Table red wines can be opened and poured, assuming they haven't been sitting in a warm room for too long. Heat is very damaging to red wines, and if you are concerned that during the winter your in-home heating system might turn your wines, it's okay to keep them chilled. All varietals are not the same - so research helps,too!