It seems we have a tendency to 'over-chill' our white wine? What do you think? Do you serve your white wine...

Question

... at too low a temperature? I find when I do drink white wine, yes, I do once in awhile, that it is too cold and the qualities and aspects of the wine are muted.... I remember when I was young, my friends and I always kept beer in the freezer for awhile before we drank it to have it as cold as possible. But I realize now that was a mistake... I think most North Americans drink their beer at too low a temperature to truly appreciate the taste. Hence the proliferation of so-called beers with "no aftertaste". If you don't like the beer to have aftertaste, you probably don't really like the taste of beer. What do you think, Sparky?

Answer 1

I agree, the fridge is too cold, so I usually chill white wine in the fridge for an hour or less.

And with beer, the best usually have an aftertaste.

Cheers,
Andrew

Answer 2

It's a matter of convenience. Most people don't have a wine cellar or anything to store the wine at proper temperature, so they use what's there - the fridge. I usually recommend throwing it in there an hour or so before consumption (beer & whites), but that takes planning and time. Sometimes when you come home from a long day, you want a cold beer or glass of wine right then - not in an hour. So, it makes sense to keep some on ice.

Answer 3

pink wines "oftentimes" cellar temperature that's between 60 and 60 F. White wines, not white desolate tract wines like d'Yquem, are served between 35 and 50 F. The term "cellar temperature" is the temperature that maximum organic caves are and that's exchange into the established for the reds on condition that maximum French wineries saved their wines in caves to mature. The whites on the different hand, have been traditionally served interior the wintry climate because of the fact they have been ate up while youthful. of direction you will see ameliorations of the common rules. in case you have doubts, the counseled serving temp is each so often on the bottle/container. i've got under no circumstances considered a container wine that did not advise a minimum of a mild kick back on condition that maximum are blends and that they have got extra fruit juice to deliver out the needed features of the wine. be constructive of what you get while it consists of the greater inexpensive producers. on an identical time as they won't be up to your individual standards, they are in a position to be usefull as mixers or social gathering drinks.

Answer 4

Most beer drinkers here in NZ like there beer really cold.

With white wine I will take it out of the fridge about an hour before dinner unless it is a really hot day.

Answer 5

Ideally, the temp for whites are between 35 and 45 degrees. I usually set mine out about 30 minutes before opening, to take the chill off.

Conversly, I put a slight chill on my reds. 45 to 55 degrees for the reds.

Relax, it's all good.

Answer 6

agreed. i usually pull the white out of the fridge about 20 min prior to serving. like wise with red...I usually stick in fridge for about 20 min and then open prior to serving. also drink their reds too warm.