- Reply by duncan 906, Apr 9, 2014.
Hi there and welcome. What wines have you had lately and whereabouts are you from ?
- Reply by CalvinJ, Apr 9, 2014.
i'm move around the caribbean and i had some cheap red wine recently and was told red wine should be served warm and white wine the opposite and that's where the interest began so i'm completely fresh really
- Reply by EMark, Apr 9, 2014.
Welcome, Calvin. I know that you will enjoy your wine adventures.
Let me help you out, a bit, on serving temperatures. Typically, white wines are served chilled. The definition of "chilled" depends on the server. For most people it means the wine has been in the refrigerator for, at least, a few hours. Now, some people will argue that "refrigerator temperature" is too cold, but that is for you, the consumer, to decide. Personally, I am very happy drinking white wines right out of the refrigerator. For my wife, however, that is not good enough. She likes to add ice cubes to her glass of white wine. Right now a lot of wine lovers are shrieking, "Horrible. How can she abuse the wine like that." Well, I can easily answer that. She can do it because that is the way she likes it.
Red wine is, typically, served at "room temperature." Again, "room temperature" is not a very definitive term. I'll bet that "room temperature" in the Caribbean is a tad different than it is in my house in California. The standard of serving red wine at "room temperature" is commonly thought to have emerged in the 19th century when there were no central heating systems that thermostatically controlled the temperature to 72 degrees Fahrenheit. So, the common thought, today is that room temperature back then was noticeably cooler than we experience now. Many people argue that red wine should be served at about 60 degrees (Fahrenheit). I am inclined to agree with them on that, but in all honesty, 90% of the red wine that I drink was pulled from storage in my living room and opened up at about 72 degrees. It seems to be fine for me.
I would suggest that at your stage of learning, you do not have to be terribly precise on the temperature of the wine that you are tasting. The most important thing is to taste, taste, taste. I don't want to sound condescending here, but I would encourage you to move up from "cheap" wines as soon as you can. You won't learn much, there. Learn what characteristics you like and what ones you don't like. Please come back her and report your findings. We very much look forward to hearing about your adventures.