+- WineBoard (https://www.wines.com/wineboard)
+-- Forum: GENERAL (https://www.wines.com/wineboard/forum-100.html)
+--- Forum: For the Novice (https://www.wines.com/wineboard/forum-2.html)
+--- Thread: To chill or not to chill (/thread-18669.html)
- eaglezfan - 10-19-2006
Hi folks, complete wine newcomer here and also new to this forum.
Simple question...if wine supposed to be served chilled all the time?
- Yoshi2all - 10-19-2006
From my understanding its really up to you, taste test at different temps.
A general rule of thumb:
Red wine, 65 degrees (F).
White & rose wine, 55 degrees (F).
Champagne & other bubbly, 45 degrees (F).
Check this out for extensive info on your question:
http://www.wines.com/faq.html#2
Glad to help out a fellow newbie -Josh
- Yoshi2all - 10-19-2006
The age old idea that reds should be at room temp is wrong -- they need to be slightly below room temp, thus why they are normally stored in a cellar as apposed to the kitchen. You can usually get the desired temp by placing the bottle in a little ice for a minute or so -- you might even want to keep the ice just in case your a slow drinker and the wine warms up (especially on hot days).
- Bucko - 10-19-2006
"The age old idea that reds should be at room temp is wrong"
Actually not. The temps in European castles hovered around 60-65 degrees, thus the old saying to serve at room temp. Granted, we don't keep our rooms that cool now.
- Englishman1 - 10-19-2006
As another newcomer to wine, I can't vouch for the authenticity of this information, but I heard a nice saying that went: "Twenty minutes before you want to drink it, take the white wine out of the fridge and put the red wine in."
- wdonovan - 10-20-2006
"...The temps in European castles hovered around 60-65 degrees..."
BINGO. It ain't the wine that's changed, it's the room. I can't count the number of stupid waiters that I've had to explain that too. I would normally let it slide, except when they give me a "You're wine illiterate" attitude when I ask for an ice bucket for the Bordeaux that has been 'properly' stored at "room temperature" (maybe 80°F in the pantry in July).
Englishman1 --- I like that rule. That pretty much puts both reds and "not so lucky to be reds" in the right climate. One rule I'd add. Take vintage or RD Champagne out of the fridge while you're taking out the whites. (And take out the same glasses also, not flutes).
- Yoshi2all - 10-20-2006
Yickes, I guess I am one of those servers -- at least I know the temp and wouldnt think twice if someone asked for some ice for a red. The times have changed idea makes sense, we take too much for granted now adays. We cant even think before the 1940's when there was no AC and heating was done by fire. BTW, I am gonna incorporate the castle/room temp thing into my wine knowledge. You guys have been so helpful -- its the personal touches that makes my job that much easier. This is the stuff I can't get from "Wines for Dummies" (well maybe the room temp thing but not the personal opinions).
With lots of LOVE, -Josh
- Yoshi2all - 10-20-2006
I think eaglezfan got more than he bargained for with this post.
- eaglezfan - 10-20-2006
LOL! I did but it was worth it. I think I'll try the 'chill for 20 minues before drinking' idea.
Thank you all!