chilling wine to the right temperature
Most foods taste best when they are served within certain temperature ranges. For example, cheese served cold right from the refrigerator can seem bland, its flavors muted. Once it warms up to room temperature, the same cheese is aromatic and full of flavor.
Wine is no exception.
To show it's full range of aromas, flavors and tastes, white wine is best served cold, but not freezing, to the touch; 45 to 50 degrees Fahrenheit is about right.
When wine is served too warm, the alcohol evaporates too quickly and the wine can seem overly alcoholic and unbalanced. Served too cold, wine's fruit aromas and flavors seem to contract from the cold instead of revealing themselves.
Passionate about wine? Wine Spectator's New York office is looking for a detail-oriented editorial assistant for the magazine and an editorial assistant for the Restaurant Awards program and digital products.
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