Two recent dining experiences have spurred this.
1. A glass of grenache rose at a restaurant that I thought was served too cold depriving the wine much of the flavor that I later discovered after I let it sit for maybe 10 minutes.
2. A bottle of muscadet at an oyster bar that I thought was not cold enough. I noticed that the bartender had pulled the bottle out of the fridge. It was at the very beginning of the dinner service and maybe the wine had just been put there. Perhaps it could have used some time in the ice bucket.
After reading the insightful discussion on proper wine service, I was reminded to ask this. There is supposed to be a difference between these two right? And if so, what's the range for these wines and others? I cant imagine that all wines which should be chilled are to be chilled to the same temperature. Does anyone have a good link or reference for this information? The temperatures provided here seem awfully wrong to me, aside from the storage. And it's not specific enough (where is sauvignon blanc?? I tend to like my Oregon/Washington pinot at a little above cellar temperature) to be of any real use.
This list seems more sensible to me, and much more specific. I feel a little better after reading this. I thought I've been drinking all my wines at the wrong temperatures.
Of course, everyone has their own preferences. I'm curious as to see what those might be.
Sorry, one last question. What's the best way to gauge how long a wine should sit in a bucket of ice water, i.e., given a bottle of sancerre and cote du rhone blanc out of the cellar at 55 and room temperature of 67, how long should I steep either of the wines in the bucket and how do I know when the wine is ready? Does anyone have a time-tried method?
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