Comments on: Wine Service Temperatures: How to Ensure Your Wine Is at Its Best

By: Why Wine Temperature is Thermally Important » Angle33 | Angle33

Why Wine Temperature is Thermally Important » Angle33 | Angle33 — Fri, 13 Jul 2012 21:27:29 +0000

[...] red wines (Chianti, Beaujolais, young pinot noir): 60-65 degreesHeavy red wines: 63-68 degreesThe Wine Enthusiast also provides some insight on this.So, what do you do if you don’t have your own [...]

By: KMccamp

KMccamp — Thu, 03 Jun 2010 20:04:43 +0000

This has been a topic of interest to me for several months now. Years ago I realized I did not like the taste of even my favorite red wine in the summer months. That is when I began to challenge what “store at room temperature” really meant. I asked a friend of ours who was from France and now living in the US. He told me that red is meant to be served more at cellar temperature, that 80 degrees, which it can get to here in the south, was indeed too warm. So began my journey to figure out the best way to get my red wine at the right temperature. And recently I have discerned that within the variance of temperature a red can be served, I had a personal preference of it being towards the warmer end of the range (probably developed from years of drinking red too warm). So I have determined that I do not like my reds stored in the refrigerator, but will keep them in my wine closet or wine rack. My home stays at 68 – 76 degrees depending on the season. When I am ready to serve my red wine I put it in the refrigerator for 20 minutes. I am currently experimenting with whether opening my bottle beforehand matters because I often don’t think ahead enough to give my wine the proper time to breathe. For white wines I do not store in the refrigerator either but let it chill for 30 minutes before serving. But I am not a wine collector and I do not keep my wines for months or years.

By: DJBradach

DJBradach — Mon, 22 Sep 2008 12:21:48 +0000

We have just written our past two Spit or Swallow newsletters on this same subject. Especially our consternation that bars never care and keep the reds they pour by the glass outside of any refrigeration.

We have offered some suggestions, just like your article, but in order to start rocking the boat, I suggest that everyone who drinks more than an occasional glass of wine in public, invest $25 and purchase a VinTemp infrared thermometer. Now when that smart-alecky bartender says it is at room temp, I show them that the wine is sitting in my glass or in their bottle at 80 degrees and I doubt anyone would think that is drinkable.

Keep the movement going – NO MORE WARM WINE………..djb, cio winefestnews.com