Tuesday, November 25, 2008
The 20-Minute Rule For Wine
At the tasting bar we’re always asked, “What temperature should I serve my red and white wines?”
Well, we could get really technical spouting the best temperatures for different varietals. And, we could try to sell you all forms of wine “thermometers”.
But, let’s just enjoy the wine and keep this simple:
Here’s my basic rule of thumb. Start your timer . Put reds in the fridge for 20 minutes before serving. Takes whites out of the fridge 20 minutes before serving.
The only exception for white wines is sparkling and white dessert wines, which are best enjoyed at refrigerator temperatures.
Just a last note on reds: Most reds are best enjoyed at cellar temperatures -- the high 50s -- not room temperature, which might be in the 70, hence, my 20 minute rule. You may have guests or personally like a chilled red wine. Then I would suggest a Beaujolais, a light-bodied French red commonly served at temperatures cooler than most other red wines. A half-hour in the fridge should do it.