Wine: To Chill or Not to Chill

Is it ever OK to put ice in wine? What is the perfect temp for serving red wine? How long should an opened bottle be kept in the fridge? LDV Winery co-owner Peggy Fiandaca answers these questions and more, helping solve one of the greatest issues when it comes to wine: the proper temperature.

The perfect temperature to serve red wine is between 60 and 70 degrees.

Most whites right out of the refrigerator are too cold to serve immediately‚ as the aromas and flavor nuances can get lost. Whites and rosé wines should be served at about 40 to 45 degrees — chilled versus the cold setting of a typical refrigerator, which is set just above freezing.

Remember: 15 minutes. Set out a bottle of white and let it come to temperature on the counter about 15 minutes before serving. For a red that has been stored at room temperature, put it in the refrigerator about 15 minutes before serving.

Is it ever OK to put ice in wine? Totally up to the individual. But it melts and will dilute the wine, therefore changing the character of the wine.

Dessert or late-harvest wine is served at room temperature.

To quickly chill wine, ice water is fastest. Put ice in a bucket with water and put the bottle in for about 15 to 20 minutes. Of course, it depends on how warm the wine is when you start.

Wine glasses are designed for every type of wine. The design of the glass is produced to enhance the particular wine. Matching the type of wine to the right glass is what is important. The chilling of the wine does not dictate the type of glass. However, you might want to put a dessert wine in a smaller glass.

Store an open bottle for 48 hours maximum; once a wine is opened, it is best to keep it in the refrigerator (white or red). Also, it depends on how much is in the bottle. A wine with not much left in it will deteriorate a lot quicker than a fuller bottle. There are different kind of wine closures and preservation systems that might prolong the bottle.

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