There are many nuances when it comes to consuming wine.
Most of the conversation centers around the actual taste and aroma of the wine, but there is a more practical area that should receive more attention than it does.
One of the key to bringing out the best in a bottle of wine is to serve it at the correct temperature.
With the exception of water, practically every liquid tastes great at certain temperatures and less so at others.
Warm champagne is about as nasty as it gets and wine is just as influenced by temperature.
The first thing to understand about wine is it can be either too cold or too warm.
When it comes to white wine, people have a tendency to serve it to cold.
The opposite is true for reds.
Most people serve the wine to warm, which leads to an excessively alcohol flavoring.
Full bodied, rich white wines are best served cool.
The typical classification of this wine is the extremely popular Chardonnay.
Wines in this category are served best at between 53 and 58 degrees.
This is essentially the temperature found in a wine cellar, which is why these wines are often referred to as "classic" whites.
Sweeter white wines, such as dessert wines and Sauvignon Blancs, are a bit different that full bodied whites.
These wines are much better off when served even cooler.
The ideal temperature is found more in the high 30s to middle 40 degree temperature range.
Many people believe a red wine should always be served at room temperature.
This is only true if the room is a bit chilly.
To really bring out the taste of the vintage, a red should be served slightly cool.
The ideal temperature is just about 65 degrees.
To reach this temperature, throw the bottle of red into the refrigerator about 20 minutes before you plan on drinking it.
It is important to not go overboard with the temperatures.
White wines can be consumed at very cold temperatures, but that doesn't mean they should be.
If you go too cold, the wine most of the nuances of the flavor will be lost to the sharp coolness.
With reds, the opposite can occur.
A red that is too warm can become flat and bland with a harsh hint of excessive alcohol.
Pay close attention to the temperature of the wine you are serving.
Get it wrong and an otherwise tremendous bottle of wine can end up being a disappointment.
Most of the conversation centers around the actual taste and aroma of the wine, but there is a more practical area that should receive more attention than it does.
One of the key to bringing out the best in a bottle of wine is to serve it at the correct temperature.
With the exception of water, practically every liquid tastes great at certain temperatures and less so at others.
Warm champagne is about as nasty as it gets and wine is just as influenced by temperature.
The first thing to understand about wine is it can be either too cold or too warm.
When it comes to white wine, people have a tendency to serve it to cold.
The opposite is true for reds.
Most people serve the wine to warm, which leads to an excessively alcohol flavoring.
Full bodied, rich white wines are best served cool.
The typical classification of this wine is the extremely popular Chardonnay.
Wines in this category are served best at between 53 and 58 degrees.
This is essentially the temperature found in a wine cellar, which is why these wines are often referred to as "classic" whites.
Sweeter white wines, such as dessert wines and Sauvignon Blancs, are a bit different that full bodied whites.
These wines are much better off when served even cooler.
The ideal temperature is found more in the high 30s to middle 40 degree temperature range.
Many people believe a red wine should always be served at room temperature.
This is only true if the room is a bit chilly.
To really bring out the taste of the vintage, a red should be served slightly cool.
The ideal temperature is just about 65 degrees.
To reach this temperature, throw the bottle of red into the refrigerator about 20 minutes before you plan on drinking it.
It is important to not go overboard with the temperatures.
White wines can be consumed at very cold temperatures, but that doesn't mean they should be.
If you go too cold, the wine most of the nuances of the flavor will be lost to the sharp coolness.
With reds, the opposite can occur.
A red that is too warm can become flat and bland with a harsh hint of excessive alcohol.
Pay close attention to the temperature of the wine you are serving.
Get it wrong and an otherwise tremendous bottle of wine can end up being a disappointment.
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