The Do’s and Don’ts of Chilling Wine

The Do’s and Don’ts of Chilling Wine

Not all wines should be chilled to the same temperature because of their chemical composition. The backbone of white wine is acidity. The structure of a red comes from its tannins. Dessert wines have different amounts of residual sugar. Sparkling holds carbon dioxide (CO2). All have varying degrees of alcohol. Thus, temperature can mute or accentuate a wine, based on its components. Let’s start with optimal temperature ranges.                                              

Red and Fortified Wine: While times they are a-changin’ common wisdom was once to serve reds at room temperature. But what does that mean? A humid studio at noon in August? No, thank you. Unless you live in a European castle where your boudoir remains chilly year-round, the room temp axiom is outdated.

Red wine should be in the range of 55°F–65°F. Lighter-bodied wines with higher acidity, like Loire Valley Cabernet Franc, prefer lower temps. Place it in the refrigerator for 30 minutes. Fuller-bodied, tannic wines like Bordeaux and Napa Cabernet Sauvignon taste better warmer, and should be right at about 20 minutes in the fridge. Red wine that’s too cold tastes dull, but when too warm, it’s flabby and alcoholic. Like Goldilocks, somewhere in between is just right.

Fortified wines like Port and Madeira should be 60°F–65°F.

White, Rosé, and Sparkling Wine: Whites need a chill to lift delicate aromas and acidity. However, when they’re too cold, flavors become muted. Like reds, fuller-bodied wines like Chardonnay from Burgundy and California shine between 50°F and 60°F. Dessert wines like Sauternes fall into the same range.

Lighter, fruitier wines work best colder, between 45°F and 50°F, or two hours in the fridge. Most Italian whites like Pinot Grigio and Sauvignon Blanc also fall in that range. Wine should rarely be colder than 45°F unless they’re porch pounders on a hot day.

Sparklers, however, need to be between 40°F and 50°F, as CO2 stays trapped better in colder liquids. Vintage and prestige cuvée Champagnes can be served at the top end, due to complexity and weight. Prosecco or similarly light-bodied fruity sparklers work better at the bottom end.

This reflects conventional wisdom and I agree but quoted temperatures are guidelines. Experience will guide you to finding your ideal personal drinking temperature.

When reviewing and drinking wine I drink straight from the cellar- the temperature is about 60F (A little higher than the 58F recommended) and this is perfect for assessing the flavor profile of white wines. I place the bottle in the fridge once I’ve poured my first glass- it’s at an ideal drinking temperature by the time I have my second glass, usually 10 – 15 minutes.

This is an ideal temperature for reds as well.

Whilst discussing this at a dinner a few weeks ago, the discussion briefly, turned to Wine Culture and our personal involvement in the wine industry. I expressed the opinion that my job was two-fold (it is actually much more) one was to put good wine in good people’s hands and, second, was to educate people and move them from Group B- let’s get drunk to Group A- let’s find a wine that will pair and enhance perfectly with what we’re cooking this evening and bringing out the best in both to elevate the dining experience.

Wine Culture:

A culture of Moderation. … As an enduring cultural symbol of fine life, the role of wine has evolved over time, changing from an important source of nutrition to a culture complementing food and conviviality compatible with a healthy lifestyle. The art of viticulture and winemaking has also evolved.

Source: www.wineinmoderation.com