06/27/06 Wine Temp

Welcome to Vine to Wine, this is your host Linda Moran. We have talked a few times in the past about the appropriate temperatures to serve wine at - in order to get the most out of it. And it still seems to be a popular question every time I teach a class. So, on today's program we are going to discuss wine serving temperature. The flavors of both red and white wines disappear if they are too warm. But a white wine that is too cold will simply freeze up your tastebuds and you will not really taste or experience it until the temperature comes down. When in doubt, it` seems logical to serve the wine a little colder and let it warm in the glass than to serve it too warm. However, I feel awful when someone puts ice into a glass of wine. For more than one reason  but that's another topic. Although flavorful, fuller bodied white wines, can be served slightly warmer than bone dry whites and still show really well, it is the exception not the rule. There are wine coolers on the market that allow you to temperature control the environment for your red and white wines. Red wines should be served with a subtle chill upon them as they also drink better if they are not too warm. Most reputable coolers have separate temperature controls and shelves specified for both types of wine. But, most of all, just enjoy your wine. Remember to send your wine questions to Linda at Vine to Wine dot net and thank you for joining me on today's Vine to Wine.