The Homa Files

Experts say that’s too hot … not “flavor optimal”

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Taste research conducted by Sydney Wine Academy and Taylors Wines observes that most people drink red wine at room temperature … and, concludes that’s to hot.

Conversely, most people serve white wine too cold for optimum flavor.

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Here’s the logic …

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According to Taylor Wines:

If red wine is too warm the alcohol dominates, and masks its subtle flavors.

Chill a white wine too far and the flavors are suppressed, the tannins become harsher and the acids too sharp.

A  wine lightly chilled to its ideal temperature reveals its delicious flavors … “just as the winemaker intended”.

So, what are the right temperatures?

Each varietal has its own perfect drinking temperature.

Full bodied red wines such as Shiraz and Cabernet Sauvignon should be served between 61 and 63 degrees F.

Lighter bodied reds like Pinot Noir should be served at a cooler 54-57 degrees F.

Aromatic whites such as Sauvignon Blanc  are best enjoyed when lightly chilled to 43 to 45 degrees F.

Here’s a handy reference chart …

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Use the chart, or just keep doing what you’re doing.

Cheers !

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This entry was posted on December 15, 2017 at 6:59 am and is filed under Wine. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.