Secret Vines Blog
It's all a matter of degrees!
9th April, 2010
Being Friday afternoon, you're probably starting to think about what wine you're going to have tonight and what tasty treats you will have with it.
Do you know, the "wow-factor" of that wine will be greatly influenced by the temperature you serve it at?
Often whites are served too cold and reds too hot!
When a wine is too warm, its flavours are easier to detect, but its backbone (mostly acidity) is reduced and the alcohol becomes more pronounced. So, basically, the wine has heaps of flavour but tastes flat, alcoholic and woody (if it has been oaked).
On the other hand, if you go too far the other way and serve a wine too cold, all the flavours become squashed. You end up with a wine that has little flavour but plenty of texture.
So what's the right balance?
If it's a good white wine, try not to serve it too cold, otherwise you'll miss out on the flavour you paid for.
In the red department, don't be shy to cool the bottle down a little bit before imbibing.
If it's a dodgy one (that one of your mates has bought around), get it as cold as possible.
Roughly, good quality white should be 8-10 degrees Celsius, and red around 15 degrees.
But have a play around with it and see what you think.
Have a great weekend and happy drinking!
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