As Father Winter’s wispy fingers continue to creep into our homes, we find our own fingers reaching for the thermostat to ward off the subzero chills. So, when you crack open that Pinot Noir that’s been patiently waiting in your kitchen, you’ll find that it, too, has reached that cosy temperature of 22 C. But it’s room temperature, right? No!
Temperature plays a central role in the aroma and expression of different wines. Though you’re entitled to drink your Pinot Noir at 20 C, you are actually losing out on what the wine truly offers. Here’s a nippy guide to getting your temperatures right so you can get the most out of your bottles:
bubbles—10 C to 12 C. Cold keeps the bubbles tiny and vibrant, otherwise the wine becomes foamy. Sweeter styles can be enjoyed even colder, around 8 degrees C.
white wine—10 C to 14 C. Lighter-bodied whites drink best colder (10 C to 12 C) while fuller and richer styles express delightfully around 13 C to 14 C.
red wine—10 C to 18 C. Lighter styles drink best cooler, while fuller reds, aged reds or highly tannic reds benefit from a few degrees of warmth. Note how much cooler this is than your “room temperature,” so, yes, put that bottle in the fridge for 20 minutes prior to opening.
Cin cin! —Laura Starr
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