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Wine 101: Decanting
To decant, or not to decant? Learn how to tell when your bottle needs to breathe.
Comments
Could not agree more. But not only do bars and restaurants serve their reds to warm, but we have been at too many wine tastings when even the sales folks or those from the winery pour their reds TOO warm. Shame on them. Ice is always available to cool off the bottles before the patrons come to imbibe.
Those interested can go to our web site and order a few FREE coasters to teach those serving what wines temps should be. Check out
http://www.nomorewarmwine.com and enjoy!!
djb :~))
Jun 14, 2010 at 2:25 PM
Thank you for this series of articles. I am a wine novice and the temperature issue has always been a big question for me when it comes to reds.
Jun 14, 2010 at 3:01 PM
Thank you for writing this, nothing more irritating that paying premium for a wine in a restaurant and having it served to you at the improper temp...which is most unfortunately.
Jun 14, 2010 at 3:41 PM
grumpynort-
onian
I think the way the wine serving temerature scale is portrayed in the bottle is quite catchy....one only needs to design ones own version. The idea is to provide a point of reference for the average wine lover(s). May I add, that where you drink your wine, the ambiance and the person or people one is with can also influence your wine enjoyment. One needs to remember that there are levels of wine drinking experiences that are based on personal experiences. What is important that there is...
"In Vino Veritas" Ed
Jun 14, 2010 at 3:47 PM
erson
A great article. I was just discussing this with a friend on Saturday and fortunately for me, you backed up everything I said. Thanks for making me feel smart!
Jun 14, 2010 at 4:48 PM
Any recommendations for thermometers?
Jun 14, 2010 at 5:15 PM
If only this wisdom could be passed along to 90% of the restaurants and bars where I have repeatedly been served ice cold white wines and warm reds!!
I have almost resorted to only drinking wine at home, where I know it is within the proper serving temperature!
Jun 14, 2010 at 6:34 PM
I agree. Temperature is so important to wine. I own a wine shop and tasting bar in Bend, Oregon and we serve our red wines at the correct drinking temperature. I cannot tell you how many times people say thank you. There are also many who say "hey, why is the wine cool." Then we explain and educate them just what you wrote about!
Jun 14, 2010 at 7:44 PM
I tend to take reds from the wine "fridge" to set at room temp approx. 30 to 45 minutes prior to opening. My question regarding white wines, "Going from wine fridge to actual refrigerator...is that okay and how long in the refrigerator to chill?"
Jun 14, 2010 at 7:48 PM
I was very surprised by the low serving temps you gave for Chianti/Sangiovese, Barbera and CDR. I usually drink these in the mid 60's range and find that when served colder they aren't as flavorful. Am I alone in this opinion?
Jun 15, 2010 at 12:44 AM
Dal Piaz
He folks.
Thanks for all the wonderful comments.
A few things to help clear things up a bit.
First off- these are suggested serving temps based on what I like. The colors sort of line up so that wines in the red color spectrum should generally be served in the low 60F range.
these are NOT rules, just ranges in a broad idea to help guide you, in particular, to serving your reds cooler than you have been, and many of you whites warmer.
As far as young, acid driven whites go, yes I enjoy them cooler, as the lower temps help to bring out the freshness and brightness of the fruit.
But more importantly - these are serving temps, you pour yourself a glass and the wine quickly begins to warm-up. I don't fetishize wine, nor wine service. If a wine is too cold, I can wait, if a wine is too warm, it will show poorly.
I'd rather wait!
Jun 15, 2010 at 11:07 AM
Greg- Thanks for all of these articles they are great! One of the more positive things about taking your suggestion to serve reds a little cooler than I have been is that just like with the tracking of the "opening" of wine due to exposure to air, which is always interesting, the evolution of the wine due to it's warming can also be very interesting!
Jun 15, 2010 at 1:28 PM
Nicely done chart! and articles.Maybe I will start caring about decanting and temperature at last?
There is one thing bothering me. This chart is very detailed - even though these are "only Your suggestions" it seems that even one degree can make a difference. Personally I find sticking something ( even clean thermometer) into glass of wine rather unpleasnt view. And different utilities I find (maybe I'm wrong) untrustworthy. So, how do You check the temperature?
Jun 16, 2010 at 1:13 PM
I am a new wine drinker and trying to learn the proper way to drink them. I enjoy reds the most, but how do you get them at the right temp if you decanter and let them breath. If you have many types how do you keep them all a different temps??
Jul 20, 2010 at 2:22 PM
dgehog
judybar, I am no expert, rather a regular wine drinker that has been enjoying wines for a little over 30 years. My wife and I prefer our Cabernet's and most other reds at a range of 61-65 degrees. The whites, in the 54-56 range. Some of our friends prefer their whites a little cooler, but most everyone that visits us real enjoy the reds in the 61-65 range. Another thing you should invest in that will immediately make your wine taste as it had been decanting for over an hour or more is a "Venturi". They can be purchased at Total Wine or on the internet. I thought this was a gimmick. However, I was amazed at the difference in taste comparing two identical bottles opened. One poured through a Venturi, and the other right into a glass. Unbelievable. You should also get a wine refrigerator if you enjoy wine at the correct temperature to suit your palate. I bought a 12 bottle model from Wine Enthusiast. I hope this helps!
Jul 24, 2010 at 4:40 PM
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