The biggest mistake when it comes to serving wine, according to www.wine.com, is the temperature at which it’s served. The general rule of thumb is to take white wine out of the refrigerator 20 minutes before dinner and put red wine in. Most red wines, if served too warm, become soft and vinegary but a simple 20 minute chill brings out its best aromas, according to the Web site. White wines tend to be chilled too much, causing a loss in flavor. Before serving champagne and sparkling wines, refrigerate for at least one hour.
“I appreciate it when my wine is the right temperature,” said senior Jacklyn Brown. “It doesn’t do the bottle justice if it’s too warm.”
According to www.wineintro.com the ideal temperature for storing wine is 55 degrees Fahrenheit. The best place for storing your beloved grape juice is generally a cellar, where light and heat are kept out. While white wines may be best served at 55 degrees, Wine.com suggests serving red wines at 65 degrees Fahrenheit.
Whether your wine of choice is a smooth white Zinfandel or a full-bodied Shiraz, it is important to understand that all wines are best served properly chilled.
With your holiday wines at the perfect temperature, you’ll have one more thing to be thankful for this holiday season. Cheers.
For more information on wine culture or to read blogs about wine visit:
www.SantaBarbara.com/WineCountry
