What's in your Cellar? (Wine)

[turbo36]

Re: What\'s in your Cellar? (Wine)

Here is my take on wine temps; I like my whites served around 45 degrees, after tasting I will ask for a cooler if I think the wine needs to be kept cool if not I will let the wine slowly raise in temp as we eat dinner. Generally flaws in white wine can be hidden by lowering the temp but not always. Reds I like served at 55-60 degrees after tasting sometimes I will ask for a decanter if the wine is "tight"and needs to breathe to soften the tannins. I have a strange set of taste buds and will order red or white depending on my sense of taste at the time, I think it is influenced by my emotional mood. I find it is best if I warm up with a glass of white before hitting the reds.

 

[_RaT_]

Re: What\'s in your Cellar? (Wine)

Bird, no doubt that what you like is what counts. I like you, always wanted my drinks cold. Some drinks you could not get cold enough. I had a rude awakening by a delightful young girl at the Robert Mondavi vineyard in Napa. She played some tricks on us. Served us their best private reserve Chardonnay quite cold. Served us their mediocre Chardonay wine chilled. Everyone without a doubt liked the "chilled" cheaper wine. It was not until she brought out their private reserve at the correct temp that we all noticed an incredible difference. With 100% approval from young and old, she right then and then converted me to enjoy at least a Chardonay at the correct temperature. I guess its like ice cream. If you eat it rock hard, it has one taste, if you eat it creamy soft, it has another. In the end, its what toots your taste buds. /forums/images/graemlins/wink.gif

 

[mikem11400]

Re: What\'s in your Cellar? (Wine)

Try barrels. You can get 100 liter oak ( all types.....American, French, Hungarian.....) about 26 gallons for a reasonable price. The aging is better and the added oak flavor can be great.