A wine's serving temperature is critical to its expression
and our pleasure. I would suggest reds should be served cooler
than they typically are, and whites should be served warmer -
or, with less of a chill.
e idea of serving red wines at room temperature is clearly
outdated, as we keep our homes warmer today, than our parents
and grandparents (when so many of our wine protocols were
established).
Red wines are best served on the cool side and then allowed to
"warm up" and blossom in the glass. Served cool, they begin
with freshness - then gain aromatics, nuance and texture.
Served too warm, the alcohol leads and then dominates the
experience. at said, if you're served a "too warm" red in a
restaurant - ask for an ice bucket. Ten minutes on ice should
do it.
White wines, especially those with Burgundy's complexity,
should be served cool, but not too cold. Too much of a chill
inhibits the complexity and aromatics of great whites. Cellar
temperature (average 55 degrees) is a great starting point for
enjoying a fine white wine.
It incorporates micro-climate, soil and bedrock, position on
the slope, intensity and slant of the sun, path of the wind and
a myriad of environmental influences.
Terroir distinctions are recognized in measurements of feet
and yards, not miles. e distinctions range from subtle to
dramatic, as shown here.
HYLAND
