Wine Talk

Snooth User: mmmwine

Cool Cabernet

Posted by mmmwine, Nov 16, 2008.

I've been to this local restaurant several times and I've had The Show Cabernet a few times. They always serve this one (The Show) chilled. The wine itself is pretty good, not great. I'm wondering why they serve it chilled. They don't serve other Cabernets chilled. ???

Replies

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Reply by ChipDWood, Nov 16, 2008.

I think this one follows the lines of "personal preference" more than any sort of "uniform" approach to a specific wine. The French have a saying: "Americans drink their whites too cold and their reds too hot" - and I think in a lot of cases that's true.

Least; it was for me before I heard the saying.

For me (and when I'm pouring for public tastings at work) I'll often put a chill on lighter bodied reds- especially during summer months. Things like Beaujolais or weaker, inexpensive Pinot, Cabs, & Merlot that are better for quaffing than for any serious tasting will often benefit from being served chilled. Chilling such wines can tighten the fruit up and hide weak spots- yielding a more pleasant & cohesive experience on the palate.

Thing is though, if you have a red with some complexity & depth, chilling the wine can dramatically mute both the nose & flavor profile of the wine.

Least; that's been my experience. Funny how so many aspects go into that singular moment of having a wine on the palate for the first time. The sum of those things can turn an average wine to a good experience, or a great wine into a missed opportunity.

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Reply by Philip James, Nov 16, 2008.

Hi there - I dont know that wine, but its unusual to chill a cabernet. Like Chip I'll chill a light red - especially if its summer time. And to be honest any wine stored at room temperature would benefit from a few minutes of cooling - as mentioned above, we drink our reds too warm. So it depends how much chill you are talking...

Generally tannins dont taste good cold. So if the wine is tannic - like a cab often is - then it wont taste as good chilled. Only once have I had a full bodied wine chilled in a restaurant - I was pretty taken aback to be honest

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Reply by MReff, Nov 17, 2008.

I chill reds if I do not finish the bottle, the next day I take it out of the fridge and let it warm up a bit. Is this served by the glass?

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Reply by Philip James, Nov 17, 2008.

MReff - i do that all the time by the way, and ive been known to microwave the wine for 7-10 seconds to take the edge off the chill. I know thats not recommended, but its effective and i know some sommeliers that do it frequently

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Reply by MReff, Nov 17, 2008.

Interesting about the microwave. Not sure that I want to know about somms that place it in the microwave when I dine out. But hey most diners probably do not even know the difference.

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Reply by oceank8, Nov 17, 2008.

Okay, definitely the first time I have ever heard of the microwave to warm it back up! I just use my hands around the glass.

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Reply by Gregory Dal Piaz, Nov 18, 2008.

Ah a few seconds in the micro won't hurt the wine, especially if you're just taking the chill off. I've had a lot of wine served too cold in restaurants, both white and red. I don't complain though as I have seen too much wine abused and destroyed and at least in this case you can be fairly confident that the wine is kept nice and cool. At least it warms up in the glass.

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Reply by Mark Angelillo, Nov 19, 2008.

Warms in your glass, not in your hand. I should know.

(Eating out with me can be quite messy.)


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