The Auswine Forum

What temperature should the Rockford Black Shiraz be served at?

I've been lucky enough to try it on several ocassions and it has always been served very chilled, straight from the fridge. However, I was worried that that may be too cold and could effect the way the wine shows.

Thanks

Elvispga wrote:What temperature should the Rockford Black Shiraz be served at?

I've been lucky enough to try it on several ocassions and it has always been served very chilled, straight from the fridge. However, I was worried that that may be too cold and could effect the way the wine shows.

Thanks

Elvis,

This is one of my favourite wines which I buy almost every year. For me, I like to serve it quite chilled and then let it come up in the glass as it warms. It never gets a chance to get to room temperature though . I treat it like Champagne, which I also like quite cold. But that's just how I like it.


Cheers

Jamie

10-12 degrees is perfect. Most people drink SS way to cold. It shows much more when it is at the correct temperature.

I serve it cold but not chilled. Around chardonnay temp rather than champagne temp.

Elvis,

You're not Steve Allans caddy by any chance,are you??

Best

Grant

Elvis

I have found young sparkling shiraz not so temperature critical.

Black shiraz with age and complexity shows best a little warmer than sparkling shiraz of youth.

Murray's mention of chardonnay like temperature works for me except when drinking in warmer weather. Then the Radioctiveman technique seems more appropriate! Cooler than optimum.

Older Rockford Black as a complexity versus temperature graph- y=1.5sinx with peak amplitude at about 12degrees celsius.

Must get out of the apartment today!

Ahh..my favourite wine...i serve it from the fridge with 1/2 hr to warm up a bit...dont serve it too cold or you'll miss some of the magic. You've inspired me to crack a bottle!!

Cheers

Paul

G'day Elvis'...........your instincts are correct....you have been served this drink at too cool a temperature........the last one I had was served by me at room temperature in my Adelaide abode ( it was Winter and we very rarely use air conditioning as I am a tough hard Port Adelaide man so it was about 14 degrees Celsius inside our house )....which my partner thought was a bit too warm to be honest ( for the wine that is ! ) ....so my point is that being chilled to buggery is an insult to the wine in question.

My experience is that lightly chilled (say 20-30 minutes in fridge or ice bucket) is the way to go (say 10-12C). Like champagne, I have seen to many near frozen bottles which just ruins the wine.