Does anyone know the best tempature for different variatels? I have always heard that high 50's for red and mid low 50's for whites.

Is there a right temp for say Cabs vs Pinot Noir? Melots and Zins. Italians & Bordeaux'?

Or is that crtain degree for reds good for all reds?
Thanks

cabsandzins

It is a matter or opinion/personal prference really but this link should get you started and give you a general framework. Scroll down just a bit. I do not really try to shoot for a certain temp. I have my wines stored at 55-58F. I take them out of the fridge anl let them warm up. If to much alcohol shows I put them back to get a chill.

Nothing is worse than warm red wine... but like SPO said its all about personal preference. General guidlines are:
Reds: 57-68 degrees

Whites: 48-57 degrees

Rose’ Wine: 48-54 degrees

Fortified Wine: 57-68 degrees

Sparkling Wine: 42-54 degrees

read this if your bored:

http://www.jetwines.com/june06newsletter.htm

It seems that people serve whites too cold and reds too warm.

I drink all my wines with ice cubes.

Really????

cabsandzins,

I guess you haven't been here quite long enough to know that GA is just having some good-hearted fun. Although I never have had the pleasure to share a glass of wine with GA, so......

I disagree. GA was certainly being truthful since Harvey learned it from him.

I took GA's comment as a joke. I was having fun with GA too. But I have seen some folks who do that. Its like putting ketshup on a nice grilled steak.
really????

purple smiles!

Wine temperature does matter as the right temperature will bring out the best aromas in the wine! For example, a chilled chardonnay will be richer in smell and smoother in taste (vs a non-chilled bottle). For wine temperature by grape variety, check out: www.bettertastingwine.com/temperature.html

isn't there a saying that red wines are great at room temperature? i never have time to chill my bottles. always drink it before it gets cold.

Few thingsto chime in on, room temp in Europoe is 60 in US its 70. Therefore if not stored in a temp controlled environment I would recommend chilling reds in bucket of half ice and half water for 5-15 minutes. You dont want a full bucket if ice or use fridge.
Ice in wine, while some jest I had my sudo mother-in-law drop cubes into her wine at my house the first time I meet her. Problem was my sife and her brother told me she enjoyed good red wine, so to impress my soon-2-be new family I crack a Petrus, well ever since that day she has gotten my left over kosher wine and and all those supermarket bottles of wine that people give as gifts. No joke.

Of course, anyone is free to drink wine the way he wants ... just as anyone is free to play baseball with a broomstick

When dealing with serious matters, let's talk serious.

It is a common belief in the Americas that the European houses room temperature is in the 60's F. That was true in the 17th century, but nowadays I can assure you that every room is at 70 or more. In fact, most air-conditioned rooms in the US are far much cooler than in Europe. What is called "chambré" (i.e. at room temperature) dates back to the above mentioned times when central heating was not even a man's dream. Today it roughly refers to the ideal consumption temperature of a full-bodied red wine (63-64F).

Drinking wine at the right temperature is then one of the most exclusive pleasure one can experienced. But it needs efforts to stick to some simple rules.

The amateur will face two issues. At which temperature will I get the best of that wine? And how can I bring a wine to the ideal temperature if it is not?

I strongly recommend tasting plenty of different wines. It will help to adjust your palate and appreciation faculties. Some young red wines are better at a cool temperature of 54 when strong-bodied whites (especially "vendanges tardives" or highly sugared wines like Tokay or Sauternes) will express their subtleties up to 55 or 56. You will drink an aged wine at a higher temperature than the same wine of younger age.
Too cold a wine (whether white or red) and you'll have to wait. So plan ahead and remember that it takes time to warm up in the bottle. If in a hurry (!), pour the wine in a decanter or serve it right away in large glasses, as it will warm up quicker in such conditions.
When wine is too hot, it can be placed in a refrigerator. Avoid the freezer. A bucket full of ice will make the grade if you are short of time. With a red wine, in particular a very respectful old companion, be very careful. Don't put so much ice in the bucket.

As a general rule, wine can be brought to the table a few degrees below the ideal drinking temperature, as it will warm up during your meal or celebration.

Now, adjusting temperature is a hell of a job as you can see. The use of a wine cabinet is a definite solution for wine amateurs as they present adaptable purposes.

You will find cabinets for aging wines, multipurpose cabinets mixing storage zones along with cooling zones, and conditioning wine cabinets presenting adjustable temperature zones.

Martin Malbecq
I am responsible for Information at Climadiff, the leading wine cellar specialist in France.

Good post Martin!

But why avoid the freezer to chill wine? When dealing with a 75 degree wine, I'll throw it in the freezer and set the timer; +/- 30 min for white, reds 10-15 min.

Moore Brothers wine shop in NY and NJ keep all of their wines at 56 degrees F.

quote:

Originally posted by Gigond Ass:
I drink all my wines with ice cubes.

How bloody American of you, ha! Indeed, I am American, but my countrymen make me laugh with their obsession with ice. I do not like ice in anything but my sweet tea truly...yes I am a southerner. Ice in wine? To each his own, but you are losing a lot of the character that way.

On the subject itself, the general rule of thumb for red wine I believe is room temperature...but that can vary, so that is not the best guideline. Most reds are served too warm...I remember when I bought my first red in a resturaunt at 21, it was served too warm and was very bitter and tanic. I bought a bottle of the same wine later that night, and it was much better, as it was cooler. And of course I often have this problem in causal sit down restaraunts...the white is served to cold.

There are guidlines on temp, but unles you have a thermometer you'll just have to rely on your hand...and your palate. If you have a decent palate, you will know when the wine is too warm or too cold. Of course for that you have to open it, which I do only after feeling it is proper temperature. Of course, feeling the bottle can mislead and I have opened to early, but it is as simple as putting it back in the refrigerator or on ice for a few moments longer...I have even forgotten to chill my white and threw it in the freezer for a while and the temperature was excellent. It is like cooking. You taste and use your other senses (touch in this case), and you learn from mistakes. Perhaps last time you served it too warm, so this time keep it in the ice a little longer before serving it and once your taste buds feel satisfied, voila. We do it in cooking all the time.

And even a red wine can benefit from a few quick minutes chilling if too warm...most people drink their red too warm. Red turns those not used to wine off I think, but usually they do not have it served properly. Too warm and not decanted. My advice is just learn from mistakes. Eventually you will be able to sense if it is the proper temperature by habit. It is all about habit. At least this is what I have learned.

Dear Purple Teeth,

Thank you for your appreciation and sorry for the delay in answering you...

Now, concerning your question: But why avoid the freezer to chill wine?

The laughter side:
Because you want to chill wine, not to freeze it! Well I understand you are an impatient consumer and I can't blame your practice as long as I am not the one who drinks the wine in such conditions.

The meaningful side:
Wine is a living substance. It changes with age : it gathers new aromas, it gets new colours, it smoothes the tannins. This happens very slowly. It takes time for a baby to become a grown-up.

No-one in the professional field will give any credit to chilling wine by putting it in the freezer. When doing so, what happens? The wine endures a thermal shock that can break the molecules that structure the fluid and give it roundness and balance. Too quick and high the change of temperature and it will almost surely kill the wine!

Be aware that this is also true when you want to warm it up. Don’t ever place it near a fireplace or any direct heat source.

Now, there is two tips that can help you wait that the wine reaches the proper temperature when placed in the fridge or in a bucket which is the proper solution to chill wine as I said earlier. Simply put an icicle in your wineglass and make it thaw by gently twirling the glass. Throw away the water. Your glass is chilled. To avoid water in your glass, you can put it directly in the freezer. With both methods, your time save is approximately a quarter of an hour.

Hope you will enjoy plenty of good wines this way!

Martin Malbecq - Information service at Climadiff

Another perspective.

PH

<<No-one in the professional field will give any credit to chilling wine by putting it in the freezer. When doing so, what happens? The wine endures a thermal shock that can break the molecules that structure the fluid and give it roundness and balance. Too quick and high the change of temperature and it will almost surely kill the wine!>>

I'm going to call BS on that one. Heating can cause molecular bonds to break. Cooling will not.

I do often freeze my glass if I want to pour a white wine before there is time for the whole bottle to chill. Just stick it in the freezer for a minute. Why diddle around with twirling an icicle.

Yeah, it cracks me up that some folks will claim that chilling wine in the freezer is bad while ice buckets are an accepted practice. Given the much greater specific heat capacity of water compared to air, a bottle of wine will chill down much faster in a prepared ice bucket than in the freezer.

quote:

Originally posted by Climadiff (SI):
Dear Purple Teeth,


No-one in the professional field will give any credit to chilling wine by putting it in the freezer. When doing so, what happens? The wine endures a thermal shock that can break the molecules that structure the fluid and give it roundness and balance. Too quick and high the change of temperature and it will almost surely kill the wine!

Be aware that this is also true when you want to warm it up. Don’t ever place it near a fireplace or any direct heat source.



Martin Malbecq - Information service at Climadiff

I'd never use a fireplace to warm my wine... I use the microwave!