ARTICLE: Wine: how it is served is as important as the wine

[newworld]

Like the other posted article, this one covers quite a lot of ground:


By Bill Zacharkiw, Gazette Wine CriticJuly 12, 2012 9:48 PM

"I was over at a friend’s house for a birthday barbecue and, as per usual, I brought the wine. All the bottles were already open, and one person asked me: “Why?” I replied that I always open my bottles in the morning, even when I am drinking at home.

If choosing a wine to go with your meal makes you anxious, serving your wine the right way is a lot easier........"

Full article here:

http://www.montrealgazette.com/life/Win ... story.html

[rooman]

I definitely do not agree with his suggested temperature range for reds. I keep the red wine fridge in the garage at 18 but find reds that come straight to the table from this fridge remain closed, boring and never reach their potential. If one is having a decent dinner at home ie with friends and good wines, the wines really need to come up the day before and get to around 23 deg. Obviously in Aus in summer reds can get way to hot and fall apart but in winter when I drink mainly reds, the day before rule is de rigour

[Panda 9D]

It would depend on the varietal wouldn't it? I like Pinot Noir cooler than a Shiraz for example. I like Chardonnays warmer than Sauv Blancs.

[rooman]

Sorry I was really only thinking about reds. Not sure about Sauv Blanc. I have had about 3 New World SBs in the past 10 years and only about 5 Sancerre in that period.

[Panda 9D]

I don't drink much of the stuff either. But when I do, I generally like it colder than a chardonnay. I'm not a huge fan of the stuff.