What are the secrets of making your wine taste like it did at the winery or event? If you use one or more of these simple tips, you’ll enjoy a wine that tastes as good as it did when you first tasted it.
In our first part, we talked about air time for younger red wines. Even with an aerator, it’s good to let these wines breath for a while to bring out their best. Make sure that you open them and pour a glass early enough before the meal so that it’s ready when you are.
Now, on to the half hour rule. The guide we always hear is that red wines are served at room temperature and white wines should be poured straight from the refrigerator. But as comedian Steven Wright said, room temperature is always the temperature that the room happens to be. So, is any temperature the right one for red wine?
Most red wines taste better at about 65 degrees. And to get to this temperature, pop your bottle into the refrigerator about ½ hour before you serve it. Really? We were skeptical too until a vintner put us to the test, serving his red from the frig as well as from a bottle sitting on the table. The ½ hour in the frig did not make the red wine taste chilled. Instead, it reduced the taste of the alcohol and made the wine's flavors really pop. Yes, this is one test that you can and should try at home.
White wines straight from the refrigerator are cold and refreshing, and we drink many of them that way. But if you really want to taste the flavors of the wine, it has to be a little warmer. So, take it out of the refrigerator and let it sit on your table for ½ hour. Your white wine will still have a chill to keep it refreshing, but you’ll get more of the nuanced flavors out of your wine. We often do this when we’ve pulled out that special bottle of white or rose.
Next time, we’ll cover the last bit on the temperature of the wine.