Wheter you like it or not, Wine Spectator is one of the most importatnt reference in the wine industry.
And more and more people are getting closer to the wine world to discover more and learn more.
As Xmas and the New Year’s Eve are approaching let’s learn more about the right tempertures to serve the wine:
According to Wine Spectator:
- Light dry white wines, rosés, sparkling wines: Serve at 40° to 50° F to preserve their freshness and fruitiness. Think crisp Pinot Grigio and Champagne. For sparklers, chilling keeps bubbles fine rather than frothy. This is also a good range for white dessert wines; sweetness is accentuated at warmer temperatures, so chilling them preserves their balance without quashing their vibrant aromas.
- Full-bodied white wines and light, fruity reds: Serve at 50° to 60° F to pick up more of the complexity and aromatics of a rich Chardonnay or to make a fruity Beaujolais more refreshing.
- Full-bodied red wines and Ports: Serve at 60° to 65° F—cooler than most room temperatures and warmer than ideal cellaring temperatures—to make the tannins in powerful Cabernet or Syrah feel more supple and de-emphasize bitter components.
But remember: the “room temperture” is about 68°F which makes the wine warmer. In this case keep the wine a little bit colder, this way, after a minute the wine in the glass will reach the perfect temperature.
Read more on winespectator.com: http://www.winespectator.com/webfeature/show/id/45890
Enjoy your wine!