 |
|||||||||||
|
|||||||||||
 |
|||||||||||
 |
Serving Temperature
You've no doubt heard the basic phrase 'serve your whites chilled and your reds at room temperature'. What you may not have realised is that this phrase was most probably coined in an underground cellar within a French chateau, where the actual 'room temperature' was a reasonably constant 14°C throughout the year.
In Australia even if you have an air-conditioned or centrally heated house your 'room temperature' is not much lower than 23°C for the better part of the year, whilst your standard chilling option, the fridge, typically operates at 3-4°C. Obviously these temperatures fall outside the ideal parameters for serving wine.
As with storing a bottle of wine, the temperature of the wine being served is crucial. Serving a wine at an incorrect temperature can impact greatly on its aroma and taste. Too cold will inhibit the aromas, too warm and components such as alcohol will dominate. To ensure you're getting the best out of every drop we've listed the following recommended wine serving temperatures:
18°C
Shiraz/Hermitage, Nebbiolo/Barolo/Barbaresco, Zinfandel, Vintage Port, Oloroso Sherry, Madiera.
17°C
Cabernet/Bordeaux, Grenache/Chateauneuf du Pape, Shiraz Viognier/Cote Rotie, Sangiovese, Ribera del Duero, Amontillado Sherry.
16°C
Pinot Noir/Red Burgundy, Barbera, Dolcetto, Cotes du Rhone, Languedoc reds, Rioja, Zinfandel (young).
14-15°C
Valpolicella, Beaujolais, Tawny Port.
12-13°C
Fine White Burgundy.
10-11°C
Chardonnay/White Burgundy, Semillon, Viognier.
9°C
Fino Sherry, White Port, Dry White Bordeaux, Chablis, Alsace Pinot Blanc & Gewurztraminer.
8°C
Sauvignon Blanc/Sancerre, Rose, Riesling inc Alsace and German Kabinett, Most non-Chardonnay whites, Vintage Champagne.
7°C
Sauternes and Botrytis, Vouvray, Anjou (sweet), German Riesling.
6°C
Non-Vintage Champagne/Sparkling
5°C
Champagne (sweet), Asti
Obviously a purpose-built wine cellar or wine cabinet with a set temp of around 14°C is a good solution for storing reds prior to serving. Upon withdrawal they will warm up to the desired temperature quickly as they are opened and poured. Whites however will need to spend some time in a fridge getting chilled down to the approximate temperature.
If you don't have time to wait for your whites to cool in the fridge you should consider utilising a dual temperature wine cabinet. One compartment can be set at 14C for reds while the other can house soon to be consumed whites at 6-8°C. If you have the space you could consider buying two cabinets, one dedicated to reds and the other for whites. (Remember whites will not develop at this low temperature so it is preferable not use a wine cabinet for long term storage)
No cellar or cabinet? In desperate situations the quickest way to chill a warm bottle of wine is in an ice bucket or container that can act as an ice bucket. Fill 2/3 full with a mixture of half ice and half water. Be sure to add the water since ice alone will not chill the wine as quickly. Put a bottle in the solution and leave for 20 to 30 minutes. Add rock salt to the ice and water to chill the wine a bit more rapidly. Not a good idea popping wines into the freezer as we all know what happens when plans change and the bottle stays there a little too long!
In Australia even if you have an air-conditioned or centrally heated house your 'room temperature' is not much lower than 23°C for the better part of the year, whilst your standard chilling option, the fridge, typically operates at 3-4°C. Obviously these temperatures fall outside the ideal parameters for serving wine.
As with storing a bottle of wine, the temperature of the wine being served is crucial. Serving a wine at an incorrect temperature can impact greatly on its aroma and taste. Too cold will inhibit the aromas, too warm and components such as alcohol will dominate. To ensure you're getting the best out of every drop we've listed the following recommended wine serving temperatures:
Obviously a purpose-built wine cellar or wine cabinet with a set temp of around 14°C is a good solution for storing reds prior to serving. Upon withdrawal they will warm up to the desired temperature quickly as they are opened and poured. Whites however will need to spend some time in a fridge getting chilled down to the approximate temperature.
If you don't have time to wait for your whites to cool in the fridge you should consider utilising a dual temperature wine cabinet. One compartment can be set at 14C for reds while the other can house soon to be consumed whites at 6-8°C. If you have the space you could consider buying two cabinets, one dedicated to reds and the other for whites. (Remember whites will not develop at this low temperature so it is preferable not use a wine cabinet for long term storage)
No cellar or cabinet? In desperate situations the quickest way to chill a warm bottle of wine is in an ice bucket or container that can act as an ice bucket. Fill 2/3 full with a mixture of half ice and half water. Be sure to add the water since ice alone will not chill the wine as quickly. Put a bottle in the solution and leave for 20 to 30 minutes. Add rock salt to the ice and water to chill the wine a bit more rapidly. Not a good idea popping wines into the freezer as we all know what happens when plans change and the bottle stays there a little too long!