Did you know that we in North America are drinking our red wines too hot? Are you confused? Let me clarify this totally misunderstood term "Room Temperature".
This phrase was actually coined before the days of central heating. Room temperature refers to the temperature akin to a cold storage cellar.
I must admit to cringing in restaurants when I see wines stored high above in over head bins. While this presentation may look appealing I'm afraid to say that unless the air conditioning is on, the heating is off or low or the restaurant has a very high rate of turnover (selling) of its wines, they are being cooked as the hot air rises. This in turn ages the wines more rapidly hence the potential for a wine that is past its prime much sooner than anticipated at cooler temperatures. Particularly red wines.
When red wine is served too warm it loses its nuances. Over heated wines become flabby and flat. They become bastions of alcoholic vapours. They are vapid. They lose their definition and smell of highly over extracted baked or stewed fruit at times.
In general the lighter the red wine the cooler it can be served. For instance a beautiful Beaujolais (gamay noir) can be served slightly chilled at around 12 celsius. On a hot summer day nothing is more refreshing.
On up the graduation grape scale of heaviness, pinot noir should be served at about 15 Celsius. Old world styles such as Bordeaux and Spanish Rioja wines would be best around 16/18 celsius while wines from the Rhone region in France (syrah based) and New World wines from California or Australia will deliver nicely at 18 celsius but certainly no more than 20 celsius. Beyond this temperature all will be lost.
The next time you are in a restaurant and your red wine feels too warm, ask the server for a wine carafe with a bit of cold water and some ice. Chill for a couple of minutes or so depending on the grape variety. If they look at you funny......then this is a tell tale sign of their knowledge of wine.
This phrase was actually coined before the days of central heating. Room temperature refers to the temperature akin to a cold storage cellar.
I must admit to cringing in restaurants when I see wines stored high above in over head bins. While this presentation may look appealing I'm afraid to say that unless the air conditioning is on, the heating is off or low or the restaurant has a very high rate of turnover (selling) of its wines, they are being cooked as the hot air rises. This in turn ages the wines more rapidly hence the potential for a wine that is past its prime much sooner than anticipated at cooler temperatures. Particularly red wines.
When red wine is served too warm it loses its nuances. Over heated wines become flabby and flat. They become bastions of alcoholic vapours. They are vapid. They lose their definition and smell of highly over extracted baked or stewed fruit at times.
In general the lighter the red wine the cooler it can be served. For instance a beautiful Beaujolais (gamay noir) can be served slightly chilled at around 12 celsius. On a hot summer day nothing is more refreshing.
On up the graduation grape scale of heaviness, pinot noir should be served at about 15 Celsius. Old world styles such as Bordeaux and Spanish Rioja wines would be best around 16/18 celsius while wines from the Rhone region in France (syrah based) and New World wines from California or Australia will deliver nicely at 18 celsius but certainly no more than 20 celsius. Beyond this temperature all will be lost.
The next time you are in a restaurant and your red wine feels too warm, ask the server for a wine carafe with a bit of cold water and some ice. Chill for a couple of minutes or so depending on the grape variety. If they look at you funny......then this is a tell tale sign of their knowledge of wine.
Cheers
