I think my sweet spot for really good Sauternes is 52-55°. If your wine is at cellar temperature, a quick pop in the fridge for 10-15 minutes should get you into the low 50's. If it's at room temperature, adjust accordingly. Don't overchill, or you'll mask most of the great flavors this wine can offer.
PH
Posts: 17367 | Location: Maryland, USA (DC suburbs) | Registered: Nov 22, 2003
PH is totally right. I think most of the time Sauternes is served too cold ( I guess to reveal a little bit more the acidity) but the right temp is around 50. But some people do enjoy Sauternes really chilled..so it's all a matter of preferences I guess.
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Posts: 1506 | Location: Chicago | Registered: Sep 05, 2006
At what temp should you serve Sauternes? I would think slightly chilled? And would you just pop & pour?
Chilled (not cold) and yes pop and pour.
A major peeve of mine is Sauternes served too cold. Drives me nuts. Happened at offlines a few times too, so it is NOT just a restaurant problem.
Keeping a great Sauternes in an ice bucket for 2 hours and then opening and pouring can turn a $100 2001 Sauternes into a $20 one. Can't tell the difference. Of course if you have a cheap Sauternes, then I guess freezing it into submission will do the trick
This also goes for fuller bodied white wines (Chardonay in particular). People will smell the wine and say "Hmmm. I'm getting no nose". No kidding - the wine is friggin' 38 degrees!This message has been edited. Last edited by: Hunter,
Posts: 7448 | Location: Long Island, NY | Registered: Sep 27, 2003