Wine is a learned taste. <>
Wine Color. <>
Price vs Quality.
Letting wine breathe? <>
Sulfites in wine. <>
Wine serving and storage temperatures.
Wine, The Bible and a Mormon. <>
The invention of champagne. <>
Webmaster's Favorite Wines.
down page for STORAGE.)
wines are normally served chilled and red wines at room temperature.
That is, at best, a vague statement. It is necessary to define what
chilled means and what room temperature means.
is different from "Cold". Warmer than cold, specifically.
A Chardonnay should be served chilled. To achieve chilled, you can
refrigerate the wine. (Which makes it cold.) Then, prior to serving,
remove and let it sit in the room so that the wine warms up a bit.
About 15 minutes or so. If the Chardonnay is cold, it will kill the
taste of the wine and it will mask the subtle taste qualities that
the wine has. Serving the wine chilled will make the chardonnay much
more enjoyable than if served cold.
temperature does not necessarily mean warm either. Wines such as Merlot
or Cabernet Sauvignon should be served this way. To describe what
room temperature should mean to you, I like to use the phrase "air
conditioned room temperature" or "Castle Temperature".
I like to set the A/C to about 68- 70 degrees F. That is a good temperature
to serve these previously mentioned dry, red wines. Serving a red
wine too warm has the same undesirable effect as drinking warm water
as opposed to cold water. Yucky. Absolutely never serve hearty, dry
red wines refrigerated.
White Zinfandels and sweet red wines can be served cold. I think of
them as Kool-Aid wines anyway. Sake (rice wine) from the far east,
can be heated before serving.
Americans serve their white wines too cold and their red wines too
warm. This description should help you to serve wine at the best temperature.
Can you freeze wine?
A. Keep reading, I'll cover that.
before opening the bottle:
and red wines alike should be stored at a stable, cool temperature
such as one would expect in a basement or cellar. Cellars also protect
wine from heat and sunlight. The three things that kill wine are LIGHT,
HEAT and AIR. Wines should be stored reclined so as to keep the cork
moist. This will help insure an air tight seal. Wine is a perishable
food item and should be treated with the same delicacy as produce.
White wines should not be stored for long periods of time. Red wines
are stable and will keep indefinitely in a wine cellar.
you'd better sit down for this one. Some of you may know a little
bit about wine already. But I'm thinking that you've never heard anyone
say what I'm about to tell you. Once you open a bottle of wine, air
is introduced and the wine wants to resume it journey toward becoming
vinegar. After two or three days, the wine will not have the same
freshness it did when it was opened. What do you do when it's just
you sampling a bottle of hearty red wine such as a Cabernet Sauvignon
and you don't want to drink the whole bottle in one sitting?
it. Yes you heard me correctly, freeze it. Spare me
all the argument, it works if you do it like I do it. Do it like this.
Go to the store and get yourself a plastic bottle topper for wine
bottles. Don't ever reuse a cork. That's tacky. If you open a bottle
of Cabernet and you know that you want to save the leftovers, pour
what you want and immediately put the top on the bottle. Let the wine
that you want to drink breathe but not the bottled wine. Once the
top is in place, put the bottle in a freezer. A dedicated freezer
is better because it will get colder than the freezer section of a
refrigerator. Leave it there for as long as you like. When you are
ready to drink the remaining wine, remove the frozen bottle and place
it in the refrigerator to thaw for 24 hours. Then remove it and set
it in a room temperature environment for another 24 hours. Some settling
of particles may occur in the wine so I do another unthinkable thing
when I bring the wine out of the refrigerator. I shake it up to redistribute
the particles in the wine. No, I don't buy all that "bruised
wine" stuff. After the 24 hours of being in a room temperature
environment has finishes, the wine is ready to be enjoyed again. Don't
have a cow man, this procedure works fine with however expensive of
a wine you try it with.