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+--- Thread: ROOM TEMP OR CHILLED (/thread-17571.html)
- ROCK-A-BO - 04-22-2003
HOW DO YOU KNOW WHICH WINE TO SERVE CHILLED OR ROOM TEMP? IS THERE A GENERAL RULE OF THUMB OR DOES IT MATTER? I'D LIKE TO FIND SOMETHING SWEET AND FRUITY. NOT TO BIG ON THE BITTER OR EARTH TASTE. HELP!
- winoweenie - 04-22-2003
Hi Rock-a-Bo and welcome to the board. As a general rule the formula is white wines need to be chilled from 50 to 55 degrees and red wines are at Jolly Ole'Englands room temp of 65 degrees. WW
- wondersofwine - 04-22-2003
As for the sweet and fruity--for whites try a semi-dry Vouvray or a German riesling spatlese. For reds--try a Beaujolais villages or Cru Beaujolais such as Fleurie or Brouilly or Lambrusco (Italian red wine, preferably more upscale than Reunite brand), Mavrodaphne (Greek wine) or ask a wine retailer for a recommendation. Beaujolais is made to be a dry wine, but often has enough fruit flavor to seem a little sweet.
- ROCK-A-BO - 04-23-2003
YOU GUYS ROCK. I'LL TRY SOME OF THESE AND LET YOU KNOW HOW IT TURNS OUT.
- Thomas - 04-23-2003
Hey Rock, welcome and happy learning here. Do us a favor, however, try not to post in upper case--difficult to read on a screen. I answered your other post for you.
[This message has been edited by foodie (edited 04-23-2003).]