So, the next time you're serving wine, remember the 20/20 rule. The warm wines, although they often ‘smell’ fruitier and lush, tend to be flatter, more pronounced alcohol and, well hotter. Very few aromas and very little taste, other than acidity and tartness. You'll notice that the colder the wine, the more ‘closed down’ it tends to be. In the other two glasses, chill one down with ice or chill it in the fridge, and the other, heat slightly on the stove or for a few seconds in the microwave. Pour one glass with a white or a red wine at their optimal serving temperature. Take your favorite wine - both red and white - and get three glasses out for each wine. Try this experiment to see what I'm referring to when it comes to aromas and flavor. This will ensure that each wine is at the optimal temperature for enjoying all that the winemaker intended. So, the 20/20 rule is to simply to put the reds IN the fridge for 20 minutes or so, and take the whites OUT of the fridge 20 minutes or so before serving. And depending on the region and time of year, that may be upwards of 75☏ (24☌), which is way too warm to be serving a red.Ĭonversely, if you're storing your whites in the fridge, which usually registers around 35☏ (2☌), the wine will be far too cold to appreciate all of the aromas and flavors the winemaker wants you to appreciate and enjoy. That is, if your reds are simply sitting somewhere in your house, in a wine rack on the wall or table for example, they would naturally be at the ambient temperature of the room.
What are the varietals we'll be serving? What is the occasion or environment, and what are we serving it with? Formal dinner, social gathering, or backyard BBQ? All of these settings may call for a different selection of wines.Īs a general rule, I recommend what I refer to as the 20/20 rule. So when it comes to serving wine, we definitely want to be aware of a few things. Some actually have restrictions on shipping to certain regions in the summer as extended times in the delivery truck on a hot day can ruin the best of wines. It's only when the bottles leave the winery cellar that they are exposed to temperature changes which can sometimes be damaging, or at the very least, affect the quality and longevity of the wine.įor the most part, the majority of wine stores, online wine retailers and wine clubs are all very meticulous on shipping and storage.
There is a difference and once you know why, you'll feel much better about buying that next case or two of wine, knowing that it will be perfectly preserved many years down the road.Īs I mentioned, the cellar temperature of most winery barrel rooms or caves is a consistent 55-60☏ (12-15☌), day after day, month after month and year after year. Which leads me to step back a moment and differentiate between serving temperature and storing temperature. The less jostling about and variants in temperature is the better for the long, continuation of the aging process and the better quality of wine when it finally reaches your table. Note I mentioned the word ‘stable’ – because wine ages best in a cool, dark, stable environment. This is the optimal temperature for long term ‘aging’ of wine. Wine cellars, barrel rooms and caves tend to be around a stable temperature of 55-60☏ (12-15☌). If so, you would have immediately noticed the change in temperature.
When was the last time you went wine tasting at a winery? Were you lucky enough to get a ‘behind the scenes’ visit to the barrel room or wine cave? Talk to any chef and they'll tell you that serving temperature is one of the most fundamental elements to serving a quality meal that reflects the flavors and ingredients used to create a delicious and memorable taste experience. Your first impression was probably something like ‘this isn't right’ followed immediately by ‘this doesn't taste as good as I'd expected.”’ Or take a first bite of a beautiful grilled salmon filet only to find that it's cold! Temperature and expectation play a big part in how we enjoy everything from our vacations to our meals, and yes, to our wines.Įver had an experience like this? You take a sip of a delicious soup just served to you and burn your tongue because it was too hot.
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