By Ray Spaziani
Wine Talk
Ray Spaziani
Given a very warm summer and no cooling rain in sight, we should take a look at the correct temperatures to serve wines and the correct temperatures to store wines.
With global warming becoming a reality, the temperatures are becoming a great issue associated with wines. The Bordeaux region of France is looking for some other grapes that are more warm-weather-oriented to include in the famous Bordeaux blend. Wines are being made in England, Scandinavia, Canada and many other places around the world not known as wine regions previously.
Americans tend to drink their red wines too warm and their whites too cold. Many small restaurants and bars will ask or even just serve their white wines with a cup of ice. Even in fine restaurants they will serve their whites with a carafe filled with ice or ice water. That’s too cold. All you will get out of that white wine is some acid, and it will be stripped of its wonderful aromas and flavors if it is served in the low 40℉. If reds are served too warm – over 75-77℉ – all you will get is lots of alcohol.
When the French recommended their reds be served at room temperature in the Middle Ages, the average room temperature was 55 to 60℉.
Check these guidelines for some direction on proper wine serving temps.
Full bodied reds like Zinfandel, Bordeaux, Shiraz and Napa vabs should be served between 64-66℉.
Lighter bodied reds such as burgundies, pinot noir and Chanti should be served at 54-57℉.
Light young reds such as Beaujolais and merlot should be served at 54-55℉.
For full-bodied whites such as chards and white burgundies, 53-55℉ is optimum.
Rose, Semillon, viognier and sauterne should be served 50-52℉.
Riesling and vintage champagne should be served at 46-50℉.
Dessert wines should be served about 44℉ and sauvignon blanc, pinot gris, sparkling wines and ice wines at 42-43℉.
Proper wine storage is always an issue that needs to be dealt with. Many fine wines have been ruined by being stored improperly. Any wine can be stored at 55℉. Fifty-five to 59℉ is fine with 60-75 percent humidity, even long term. Some recommend whites to be stored between 46 and 55℉. Big whites at the higher end of that range are fine.
Wine temperature gauges are available; they are little copper strips that are wrapped around the bottom of the bottle with an LED readout that gives you the temperature. They are inexpensive and can greatly add to your wine enjoyment. Give the temperature recommendations a try and see if it makes a difference to you.
If you order whites in a restaurant, take them out of the carafe. If you are transporting wine on a hot summer day, use an insulated container to store the wine. Most importantly, enjoy.
Ray Spaziani is the chapter director of the New Haven chapter of the American Wine Society. He is on the tasting panels of Winemaker Magazine and Amate del Vino and is a certified wine educator and award-winning home winemaker. Email Ray with your wine questions or activities at realestatepro1000@gmail.com.