Kim had a great post on wine cellaring. It reminded me of a tidbit I heard a while back that I would like to get your thoughts on. Please, comment freely.
If you don’t have proper cellaring available, or don’t have a nice wine fridge, you can try the 20 minute rule. Store reds at room temp, then throw them in the fridge for 20 minutes before serving. Whites, store in the fridge, then take out 20 minutes before serving. This should get them both to the proper temperature.
Your thoughts?
Matt, aka CardCat, focuses his efforts on reviewing wines that are under $10. His 10 Dollar Wine blog chronicles his attempts at finding those hidden value wines. View Matt's Wine Log.
March 19th, 2007 |
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One Response to “Wine Temp”
Well, obviously your tactics change if you are in Florida in July or Minnesota in February… one caveat about storing wine in the fridge is that you can get some precipitation of tartaric acid if it is really cold - this does not hurt anything but it is a surprise if you have never seen it before! If you do, just decant it.
Another tactic I use is to chill whites in the freezer for 30-40 minutes (depends how much chill you want.) Setting a timer is imperative…