It is really important to serve your wine at the right temperature. You can make or break a wine experience by the temperature you serve your vino. Some of you may have noticed I leave your bottle of white wine on the table without a chiller, so it has an opportunity to warm up. If I had the space for several wine coolers, your wine would be the perfect temp every time you ordered it. As it is, my wine cooler has 3 temperature zones and I purposely store them according to the zone and the temperature of that zone. I keep still whites, Rose', Champagne and sparkling in the cooler and do my level best to make sure your wine experience is spot on in regard to the temperature.
Cellar temp is 55 degrees. If you have one temperature in your wine refrigerator, it needs to be 55 degrees. 40-45 degrees is the absolute lowest temperature you'll want to keep your fridge. Your kitchen refrigerator is typically 38-40 degrees Fahrenheit. Way too cold for your wine. We will chat about how to take your wine down to temp or up if you don't have a wine refrigerator. I keep wine in all of my refrigerators and sort out the temp when the time comes!
For wines like Vino Verde and IceWine, Less expensive white Bordeaux, white Rioja that's not really oaked, Muscadet, 40-45 is acceptable.
45-50 degrees - Champagne, Rose', Sauvignon Blanc, Pouilly Fume, Sancerre, Chenin Blanc based wines from Loire, Chablis, white Burgundy better white Bordeaux, Riesling, your Alsace wines should be closer to 50 degrees. Sauterne, white Rhone 45-50 degrees. An oaked Chardonnay should be 50-55 degrees because it has a lot more aroma, it's fuller and richer. You don't want it too warm because these wines tend to be higher in alcohol, but they are very aromatic and do better a little warmer. The same holds true for white Burgundy (which is Chardonnay), Viognier.
Pinot Noir/Burgundy 55-60, medium bodied wines from Italy (Valpolicella Chianti, and Spanish wines, like Rioja.
Big bodied wines like Bordeaux, Rhone, Chateauneuf-du-Pape, California Cabs and Pinot's, Brunello and Zinfandel's . . . 60-65 degrees
Sherry, inexpensive Tawny Port, 45 - 50 degrees. White Port, Madera, Ruby port, aged Tawny 55-60, 60-65 degrees are for the fuller, richer and heavier fortified wines.
Depending on where you get your wines from; the shelf of the wine store or your fridge, you'll want to be mindful of what temperature they start out at and where they need to end up. Use a thermometer to know for sure! Be careful where you source your chilled wines from as most grab n go retailers will stock chilled wines that are affordable to you and incredibly profitable for them. They will typically have incentives to stock those wines in the cooler and may not always be the best choice for personal consumption or to take to a party. In smaller stores, such as cellar 24, we do our best to stock one of every white, rose' and bubbles that we keep on the shelf and multiple of the ones we serve by the glass.
If the wine is too warm, put it in an ice bath and it will take it to temp in about 20 minutes. If it is too cold, you can decant it, you can cup the bowl of the glass to warm the wine, or just leave it out for 20ish minutes to warm up your wine.
I hope this info takes your wine experiences to the next level or at least enhances what you have in your glass. Cheers!
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