Which wines should be chilled and which should not?

Question

Please be specific in listing?

Answer 1

chill all whites, rose's, and chill pinot noir. okay, now, saying that reds should be served at room temperature is not really correct. they should be served at 'cellar' temperature, which is around 60 degrees. put your red wine in the refrigerator 20 minutes before serving. this will bring it to approx the proper temperature. specifically beaujolis should be treated in this manner, and all other reds will benefit as well.

Answer 2

Generally reds are served at room temp, maybe 62 deg, or I place them in a temp friendly place in my basement. Being that it is winter here in MI, I cover them with a light weight towel. Even when you have opened a red, do not put in frig, people believe that wine should be placed in frig after its open but the answer is no, I deal in wine so these are also my recommendations to clients.

Putting a red in and out of unregulated temp detracts from its full bouquet and cast and its true flavor, also a wine that is opened should not be drank after about 3 days, it looses its tannins and also develops a stale, "vinegar" type taste, its really noticeable to an experienced palate.

Also decant reds it opens them up, about 30-40 minutes of "
breathe time"

Whites, generally can be chilled, chardonnays I would not recommend chilling maybe about 10-15 min prior to drinking but yet once again flavor changes, I always essentially tell people experiment, wine has so many different regions and temperatures,grapes, soils, etc.. IT is very temperamental if you drink enough of it you will see through time, Good Luck have fun

Answer 3

In general, most whites should be chilled and most reds can be kept at room temperature.

For a detailed listing of which particular wine varieties should be chilled, and for how long, check out the Wine Spectator online

Answer 4

Any wine that is white (i.e. chardonnay, riesling, pinot gris/grigio), including sparkling wines and champagne, should be served chilled. They are also typically kept neat the table in a metal bucket filled with ice water, to keep them chilled. You should also chill rose wines (i.e. white zinfandel).

Red wines (merlot, cabernet sauvignon, shiraz...) should not be chilled, but served at "cellar temperature", NOT room temperature. Since wine cellars are underground, the most widely accepted temperature is around 58 degrees. Red wines should also be uncorked and left open to breathe prior to serving, for appx 30 min. Whites should be kept corked until served. Hope this helps.

Answer 5

There is no rule that any wine should be chilled.

But if you want to chill one usually it is a white wine that is chilled.
Here is something to try.
Take two bottles of the same white wine, chill one and leave the other at room temp. Open them both at the same time and see how different they taste now. I prefer my white at room temp.

Bon Apatite
Shannon
http://www.iammakingprofits.com/pips.html

Answer 6

Generally, you should chill the whites and the blush (rose colored) wines. Don't chill the reds. They are to be served room temp

Answer 7

white wines should be chilled. red at room temperature.

Answer 8

white and rose' should be served chilled (around 45 degrees) , but not ice cold. red should be served at "room temperature" between 50 and 60 degrees, which should actually be called cellar temperature.

Answer 9

Chill all whites, roses, and blushes.
In red chill lambrusco and beaujolais.
The rest of the reds do not chill

Answer 10

Reds not. Whites chilled. That is how I learned it.