Comments on: From the Cellar to the Table: Tricks for Bringing Wine to Perfect Service Temperature http://blog.wineenthusiast.com/2008/05/27/from-the-cellar-to-the-table-tricks-for-bringing-wine-to-perfect-service-temperature/ Wed, 14 Nov 2012 14:22:10 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Walt http://blog.wineenthusiast.com/2008/05/27/from-the-cellar-to-the-table-tricks-for-bringing-wine-to-perfect-service-temperature/comment-page-1/#comment-2852 Walt Tue, 12 Jan 2010 03:52:16 +0000 http://blog.wineenthusiast.com/index.php/2008/05/27/from-the-cellar-to-the-table-tricks-for-bringing-wine-to-perfect-service-temperature/#comment-2852 i just took delivery of a beautiful new Vinotemp dual-zone wine cooler, and after much research, it turns out i’m setting both zones to the same temperature – 55 degrees F – and will simply be taking my reds out half an hour before serving and sticking my whites in the regular fridge half an hour before serving. that should do the trick nicely.

]]> By: john http://blog.wineenthusiast.com/2008/05/27/from-the-cellar-to-the-table-tricks-for-bringing-wine-to-perfect-service-temperature/comment-page-1/#comment-2773 john Wed, 16 Dec 2009 18:57:41 +0000 http://blog.wineenthusiast.com/index.php/2008/05/27/from-the-cellar-to-the-table-tricks-for-bringing-wine-to-perfect-service-temperature/#comment-2773 Hi,

Just bought a 16 bottle wine cellar. (http://www.abt.com/product/41575/Cuisinart-CWC1600.html)
It’s winter and my home temp is definitely not 65F. Brrr…
Can I just set the cellar temp to 63F then take a bottle out and drink it, or should I store
the wine at 55F, but the problem is then how to get the wine (cabernets) back to optimal service temp of 63F?

My cellar will not be used for long term storage.
Will storing the wine at 63F cause any damage if set at that temp for months?

Thanks.

]]> By: Mark Noneman http://blog.wineenthusiast.com/2008/05/27/from-the-cellar-to-the-table-tricks-for-bringing-wine-to-perfect-service-temperature/comment-page-1/#comment-1883 Mark Noneman Fri, 20 Mar 2009 02:53:40 +0000 http://blog.wineenthusiast.com/index.php/2008/05/27/from-the-cellar-to-the-table-tricks-for-bringing-wine-to-perfect-service-temperature/#comment-1883 Many of our customers don’t have refrigerated wine storage at home. And in today’s economy, that’s not very feasible for many people.
At home, the fridge is the ubiquitous tool. White wines in the night before and taken out 30-40 minutes before serving. Red wines put in 30-40 minutes before serving. That gets pretty close. In case you didn’t plan far enough ahead, the freezer works (although it’s harder to get the right temp): whites in for about 15 minutes (we accelerate the cooling with an ice-gel pack); reds in for about 7-8 minutes (no gel pack).
At a restaurant, ask for an ice bucket for whites AND reds. If your meal lasts for an hour or more, you’ll need to keep chilling the white (frequently) and the reds too (occasionally).

]]> By: Michael Maletta http://blog.wineenthusiast.com/2008/05/27/from-the-cellar-to-the-table-tricks-for-bringing-wine-to-perfect-service-temperature/comment-page-1/#comment-1261 Michael Maletta Tue, 13 Jan 2009 04:02:01 +0000 http://blog.wineenthusiast.com/index.php/2008/05/27/from-the-cellar-to-the-table-tricks-for-bringing-wine-to-perfect-service-temperature/#comment-1261 I just got home from teaching a wine class, and the subject of temperature was discussed. I live in Coral Springs, FL. and room temp these days is usually about 76F. Most people realize that room tempearture is too warm at restaurants. So I suggest they ask for an ice bucket for a red ‘s quick plunge. It’s ready to drink before the appetizer arrives and keep it at the table to refresh during dinner.

]]> By: Margaret R. http://blog.wineenthusiast.com/2008/05/27/from-the-cellar-to-the-table-tricks-for-bringing-wine-to-perfect-service-temperature/comment-page-1/#comment-613 Margaret R. Wed, 25 Jun 2008 04:05:19 +0000 http://blog.wineenthusiast.com/index.php/2008/05/27/from-the-cellar-to-the-table-tricks-for-bringing-wine-to-perfect-service-temperature/#comment-613 The remodeling and recommissioning of our ‘yacht’ after the Katrina incident included a lovely 16 bottle cooler from Wine Enthusiasts. On the Dog River in Mobile Alabama the wine is now properly served and enjoyed. Or so the visitors to our boat have said. We are hoping to read replies concerning the cooling of reds posted earlier. We have the cooler filled with all kinds of wine. The temperature is above 90 daily and this afternoon retreat is marvelous.
thanks for the education,
Margaret and Ron

]]> By: Mike D http://blog.wineenthusiast.com/2008/05/27/from-the-cellar-to-the-table-tricks-for-bringing-wine-to-perfect-service-temperature/comment-page-1/#comment-608 Mike D Tue, 24 Jun 2008 19:43:36 +0000 http://blog.wineenthusiast.com/index.php/2008/05/27/from-the-cellar-to-the-table-tricks-for-bringing-wine-to-perfect-service-temperature/#comment-608 When you consider red wine to be best served at room temp – the temp most considered is around 60-65 degrees (Chateau!) Certainly in the hot summer months it is refreshing to drink beverages cooler -but if you are drinking your wines too cold you won’t be tasting all the fruit and nuances intended by the winemaker. Try a lighter red such as a Pinot Noir or Beaujolais- it can be served cooler and still get the the tastes intended.

]]> By: Sandy http://blog.wineenthusiast.com/2008/05/27/from-the-cellar-to-the-table-tricks-for-bringing-wine-to-perfect-service-temperature/comment-page-1/#comment-607 Sandy Tue, 24 Jun 2008 19:21:12 +0000 http://blog.wineenthusiast.com/index.php/2008/05/27/from-the-cellar-to-the-table-tricks-for-bringing-wine-to-perfect-service-temperature/#comment-607 During the (hot) summer months here in Mobile, Alabama, I have found myself liking my red wines more & more chilled.. It just seems to be more refreshing. However, I am curious as to what the disadvantages are to colder reds as opposed to the optimum serving tempuratures mentioned herein. Please advise.
Thanks
Sandy

]]> By: Fred McTavish http://blog.wineenthusiast.com/2008/05/27/from-the-cellar-to-the-table-tricks-for-bringing-wine-to-perfect-service-temperature/comment-page-1/#comment-572 Fred McTavish Mon, 09 Jun 2008 21:40:25 +0000 http://blog.wineenthusiast.com/index.php/2008/05/27/from-the-cellar-to-the-table-tricks-for-bringing-wine-to-perfect-service-temperature/#comment-572 Did you try it with Vodka Mike???

]]> By: Mike D http://blog.wineenthusiast.com/2008/05/27/from-the-cellar-to-the-table-tricks-for-bringing-wine-to-perfect-service-temperature/comment-page-1/#comment-551 Mike D Tue, 03 Jun 2008 16:16:27 +0000 http://blog.wineenthusiast.com/index.php/2008/05/27/from-the-cellar-to-the-table-tricks-for-bringing-wine-to-perfect-service-temperature/#comment-551 I am going to try it on a Vodka bottle this weekend.

]]> By: Fred McTavish http://blog.wineenthusiast.com/2008/05/27/from-the-cellar-to-the-table-tricks-for-bringing-wine-to-perfect-service-temperature/comment-page-1/#comment-550 Fred McTavish Tue, 03 Jun 2008 15:19:22 +0000 http://blog.wineenthusiast.com/index.php/2008/05/27/from-the-cellar-to-the-table-tricks-for-bringing-wine-to-perfect-service-temperature/#comment-550 Just tried the RAVI Instant wine Chiller…..Wowwww! I have to agree with you, this gizmo chills the wine instantly!!
It’s great for white wines but amazing also to refresh a red wine to the ideal serving temperature!
I’ll never again drink a red wine at room temperature…especially here in Arizona!

FM

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