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I'll Drink to That! What is your favorite beverage to have with a cigar? Juice? Cola? Beer? Port? Single Malt Scotch? This room is for the discussion of beverages, especially alcoholic beverages that go well with cigars!

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Old 01-08-2002, 08:39 PM   #1
Natgolfer
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Okay, this is probably a stupid question, but I really don't know. What is the proper temperature to serve various wines? I know some are served chilled, and others at room temperature. I have Merlot, Sauvignon Blanc, Chardonay, White Zinfindel and Syrah. Any experts out there?

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Edited by - Natgolfer on 01/08/2002 9:42:04 PM
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Old 01-08-2002, 08:44 PM   #2
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The best answer is to serve them at whatever temperature you want.

Conventional wisdom is reds are served at room temperature and whites are chilled. But, it's my experience that whites are often served way to cold and that it kills the flavor. Reds are often served way to warm. Don't forget your house is probably 65-70 deg. F.

Experiment. See what you like best.

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Old 01-08-2002, 10:05 PM   #3
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Yeah I have to agree with MetsFan. Do what you like and don't worry about all those people that say serve this cold and serve this at room temp. That also goes for when you are having fish, chicken, beef, or just plain old tuna fish sandwhich, drink what you like with it.
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Old 01-09-2002, 11:30 AM   #4
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How you like it is the best, I agree.

The way I like it is: Whites, I'll chill approximately 30-45 minutes in the fridge.
Reds I like in the 60-65 degree range.

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Old 12-05-2015, 08:55 AM   #5
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Quote:
Originally Posted by Natgolfer View Post
Okay, this is probably a stupid question, but I really don't know. What is the proper temperature to serve various wines? I know some are served chilled, and others at room temperature. I have Merlot, Sauvignon Blanc, Chardonay, White Zinfindel and Syrah. Any experts out there?

"Love is just the delusion that one woman is different from the others" - H. L. Mencken

Edited by - Natgolfer on 01/08/2002 9:42:04 PM
Wow, an old thread but one worth adding something to IMO.

I sort of qualify as an "expert" in this area as I work part-time at liquor store that belongs to the company that is the largest retailer of wine in North America.
Light reds such as Beaujolais, Pinot Noit, Chianti, Merlot, etc.: 58 - 62 F
Big reds such as most other red wines like Bordeaux, Cabernet, Shiraz, Zinfadel and yes, even Merlot again because it's kind of in between both of these groups: 63 - 65 F
Light Chardonnay, Reisling, Soave, Sauvignon Blanc, Viognier: 48 - 53 F
Burgundy whites (which are almost always 100% Chardonnay), full-bodied Chardonnay and Semillion: 54 - 58 F
All sparking wines such as Champagne, Cava, Prosecco, etc.: 40 - 45 F
Sauternes, Beerenauslese dessert wines, etc.: 51 - 61 F
Eiswein, TBA, Port, Madeira, Sherry dessert and fortified wines: 62 - 65 F

Last edited by CoventryCat86; 12-05-2015 at 09:14 AM.
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Old 12-05-2015, 09:13 AM   #6
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Unhappy

Looks like natgolfer's last post was almost ten years ago so he probably won't see this.
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Old 12-05-2015, 09:24 AM   #7
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But great info, thanks for sharing.
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Old 12-05-2015, 10:58 AM   #8
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We are in the process of emailing past members who've not been around in a year or more...

seems a good number of them have changed email addresses, so we just won't be able to connect... but encouraging the family to get back in touch! Thanks for posting that wine info! I just didn't know that - probably because wine and I don't get along very much.
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Old 12-05-2015, 11:16 AM   #9
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Given the wide range of styles of wine that exists today, even among single winegrowing regions, it makes more sense to correlate the serving temperature of a wine to its specific characteristics rather than its 'category'.

For reds, I find that those favouring an acidic structure over tannins work better when served cooler, while those that are more tannic than acidic seem to 'like' a slightly warmer serving temperature. Similarly, younger and more vigorous reds can be served a little bit warmer than older, more fragile ones. Here, I'm only talking about a temperature difference of 1 to 3 degrees Celcius.

Delicate, acidic white wines (such as Muscadet or German-styled Riesling, with its finely wrought balance between fruitiness and acidity) 'like' cooler serving temperatures, while more full-bodied ones (such as Burgundy, Rhône or 'big' Alsatian whites) really blossom when not served at too cold a temperature. One of the great pleasures of drinking such wines is sensing how they open up in the glass as their internal temperatures gradually rise.

With Port wines, I'd recommend that white Ports and fine old Tawny Ports be served cool (cooler for white Ports), and that Ruby, Vintage and Late Bottled Vintage Ports be served at room temperature.

Madeira wines are not so simple as one might at first think. For instance, Sercials (which are quite dry) benefit from being served at as cool a temperature as one would serve a German Riesling. Verdelhos also work at a cool (though not quite as cool as the previous) temperature. Buals need a slightly warmer serving temperature - say that one would serve an old Bordeaux at. And Malmseys seem to like being served around the same temperature range one would employ for a young tannic red wine.

Bottom line: Take the winemaker's stylistic preference into account over that of the general type of wine or region. And trust your own judgement.
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Old 12-05-2015, 11:46 AM   #10
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Greer longs Doug. At a resident Thursday night the wife had a white Bordeaux. They served it ice cold and it underwhelming. As it sat for a while and warmed up just ever so slightly, it became very nice.
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