Wine and Temperature

It is starting to get warm here in Richmond.  What temperature is the glass of wine you are being served?  White wines should be served chilled, not cold (45-50 degrees). Red wines should be served cool, not room temperature (60-65 degrees).   Unfortunately some eating and drinking establishments in our lovely city still think red wines should be served room temperature; room temperature being whatever the hell temperature it happens to be that day (ever try to drink a Loire Valley red that is 80 degrees?).  Fine, delicate wines lose all sense of balance when not poured at the proper temperature, they can taste harsh and out of wack doing a disservice to your taste and your wallet.

The obvious solution is storing all red and white wines in one of those temperature and humidity controlled refrigeration cabinets…

Not always practical in our historically quaint and tiny eateries.  Another option is the even more expensive and cumbersome Enomatic wine dispenser system.

The easiest and most cost effective way to enjoy a correctly cooled red wine is to request an ice bucket for your bottle.  Ten minutes in one of these and your bottle of Bourgueil will be properly balanced and refreshing.  

 

The best thing a restaurant could do is to dedicate one of their Lowboy refrigerators for red wines.  Just set it on a not-so-cold setting.  They already do that for the whites and roses, they can make room for reds.  

Wouldn’t you rather be served a red wine that is too cold knowing that it will warm up a bit on your table then to be subjected to a hot wine that has been mistreated and disrespected?

 

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