What is the right way to consume red wine?
What is the right way to consume red wine? Chilled? or with ice-cubes? or just at room temperature? I know people drink chilled beer, but wine beats me!!! Which is better in terms of taste and health? Red wine? White wine?
Tagged with: health • ice cubes • Red Wine • room temperature • white wine
Filed under: Red Wine
I prefer red wines stored in a cellar in the high 50s to low 60s F. Then opened and allowed to breathe for 20 or 30 minutes before consumming, so they also begin to warm a little, but should still be a bit below room temperature.
Whites I will refrigerate and remove from the refridgerator 20 to 30 minutes before serving (if I can be that patient).
It depends on what you’re going for and what your taste preference is.
Hot days: Make some sangria. Very tasty!
With dinner room temp is best.
In the winter you can also make mulled wine or a wassail. Mulled wine is heated slowly with whole spices like clove, ginger, cinnamon, nutmeg, etc.. Wassail is mulled wine with apple juice and brown sugar added.
To find a specific type you want, ask at the store, try lots of kinds and experiment in places where you can order just by the glass. Keep notes on what you like until you get the whole thing down and find your favorites.
In terms of taste and health:
Red and white wines sometimes can taste the same. If you don’t believe me watch John Cleese’s experiment with wine.
People say red is better for your heart.
White is easier to find sweet wines unless you head into ports.
Red Wine should be served slightly chilled. If you make it cold, especially if you chill it with ice you might as well mix it with soda. At temps below 55F or 12C it will loose its flavor very quickly. A good Merlot will taste like drinking old wood (the tanins are the only thing that comes out).
Depending on wine it is anywhere from 55F to 68F depending on wine. I most often just serve it at room temperature. Fruity wines are served cooler then other reds. Complex reds are served at or just below room temperature.
Well, I drink red wines at room temperature and white wines chilled, probably out of habit, but whatever turns you on. Chilled, diluted, on ice or at room temperature; all are OK for your health. Oh yeah, red wine is nice mulled, that is, with sugar and spices like cloves and cinnamon and warmed to lukewarm, especially in cold weather. Google glogg.
The sommelier might kill you if you ordered wine with ice cubes in it, and he’d have a good case for justifiable homicide. Red wines tend to be best at a temperature in the 60’s (F), some as low as 62 degrees and some in the 66-67 range. If the wines’ just been taken from a cellar at 52 degrees, it’ll need to warm up a bit, though with heavily tannic wines, that time may be less than the proper breathing time, so it’ll work out pretty well. That’s traditionally called "room temperature," but the term has become an excuse for restaurants to serve them way too warm. White wines are best cooled a bit more (or allowed to warm a bit less, depending on your starting point), different ones being best served at anywhere from 52-62 F.or thereabouts.
There’s a little suggestion that red wines have more good things in them, but the research is in its infancy. Which is best is the one that matches best with the food you’re eating, and with your personal tastes.
Only white wine needs to be chilled and red wines don’t need to be chilled.You can chill red wine if you want to for own taste desire.