Trivial Temperature

The other night Katie and I experienced a sort of revelation in the serving temperature of wine. For the past few weeks our cellar has dropped to lower than 45 degrees Fahrenheit. The ideal storage temp is between 55 and 65 degrees. While hot temperatures , anything above 70, will accelerate the aging process, and essence destroy your wine, cooler temps seem to have no ill effects on aging. They simply slow down the process, almost like a suspended animation. Does that mean you should throw all your wine into your 40 degree fridge? Not necessarily. Either way, we pulled about a bottle of Pinot Noir the other night. It is recommended that sparkling, dessert, and light white wines all be served between 34 and 50 degrees. Heavier whites should be slightly warmer. Most red wines are optimal between 55 and 65 degrees. Lighter reds, such as Pinot Noir or Beaujolais, can be a bit warmer. Needless to say our Pinot Noir was way too cool. And I don't mean hip and with it. I tried to let it warm up , but really need a glass of wine. The temperature really made an impact. The wine seemed ultra ripe, like sweet cherries. But as it warmed up it rounded into form very nicely. It mellowed out and really had some great fruit flavors and elegance. But it only showed its true colors when it reached the right temperature. So use those basic guidelines of temps, and play with them a little to see how you like your various wines served. Till next time..."Try to be your normal, humorous self. The guy you were before the tailspin. Do you remember that guy? People love that guy."--Jack, Sideways