The Auswine Forum

Forgive my ignorance on this, but until today, I'd always assumed chard was serve chilled.
Today, at Jeanneret, I was served a room temp chard which has me re-evaluating my disdain for the product. Buttery, almost smoky.

Is chard often served at this elevated type of temp?
If it was chilled, would that drive away the butter effect?

I like my chardonnay at 'cellar temperature'. Around 13 - 14c.

Chardonnay can cut both ways for me. Simpler styles designed to be refreshing might be better suited to fridge temperature. More complex styles have more in commn with red wine than other whites...and to me seem better served and drunk that way, ie at cellar to room temperature. Oh, also drink it from a red wine glass.

cheers

Andrew

Chilling a wine will hide all sorts of problems...which is why for wines that aren't made as well, cool, almost cold, is probably preferred. For a well made Chardonnay, you don't want it too cool or you'll be missing out on a lot of the complexity....

As a general statement, I like Chardonnay above cellar temperature but below room temp...and when evaluating wine, at room temp.

As far as buttery Chards...Australia has been making a big movement away from Buttery Oaky Chardonnay...almost to an extreme. Personally I think a bit of malo (some barrels mixed in with ones that haven't gone through malo) a bit of oak, is a good middle ground, at least for what I'm looking for...

Wizz wrote:Chardonnay can cut both ways for me. Simpler styles designed to be refreshing might be better suited to fridge temperature. More complex styles have more in commn with red wine than other whites...and to me seem better served and drunk that way, ie at cellar to room temperature. Oh, also drink it from a red wine glass.

cheers

Andrew

Spot on except I like the Riedel Chardonnay glasses.

Wizz wrote:Chardonnay can cut both ways for me. Simpler styles designed to be refreshing might be better suited to fridge temperature. More complex styles have more in commn with red wine than other whites...and to me seem better served and drunk that way, ie at cellar to room temperature. Oh, also drink it from a red wine glass.

cheers

Andrew

I agree with this individual despite his obvious Interest in AFL

Agreed. Wizz has got it right. For years, I have had quizzical looks from restaurant staff when refusing an ice bucket for my wooded Chardonnay. About halfway between fridge and room temperature is good, and if you like what see, allow it to warm up a little more.

This tends to apply to oaked chardonnay only - the unoaked versions can be treated like an SSB or most other white wines.

I am currently drinking a Sandalford Prendiville Chardonnay out of a red wine glass, and will post a TN shortly.

Cheers

Allan

Waiters Friend wrote:This tends to apply to oaked chardonnay only - the unoaked versions can be treated like an SSB or most other white wines.

Are there other white varieties or wines that can be presented in the same manner and benefit?

This is useful info for when refrigeration is not necessarily ideal - ie, when camping.
Thanks to all who replied to original Q.

I personally think it applies to almost all whites...They should be cool but not cold. You get more from the wine when it warms up which is what you want from any good wine...and if it is total junk, you want it cold .

When doing tastings, I don't really want whites to have been sitting in ice...I'll just warm up the glass in my hand if that is the case..

I guess it all depends on the definition of "room temperature". Bit over here in NZ I employ the "3S Rule"

Serve chilled wines that are:
1. Sparkling
2. Sweet
3. Shit

Works for me