• By Sue Shelden   |   Sunday, January 13, 2013 at 3:44 pm   |     |   Print   |   Permalink

I’ve been enjoying one of my Christmas presents–a book entitled The Wine Bible by Karen MacNeil. This is well written, fun and very unpretentious.

The author tells of an experiment she conducts at the beginning of wine classes she teaches. She has her students try 2 different glasses of red wine, A & B, and the same with white wine. Her students will have definite favorites, with explanations about why they prefer one over the other. After lengthy discussions about what they each like and dislike about the different reds and different whites, Ms. MacNeil reveals that there were only 2 wines, one red, one white. What made them seem different was the serving temperature.

She states: “The perception of alcohol, acidity, fruitiness, and balance are all influenced by a wine’s temperature. Temperature, in fact, can make the difference between enthusiasm and apathy for the same wine.”

If a white wine is too cold, it becomes tasteless (a cheap trick for serving cheap wine!) Too warm, and a white wine tastes course. A red wine served cold tastes “thin,” and if too warm, tastes too alcoholic.

What’s a person to do??? First of all, don’t drink a white wine straight from the refrigerator–let it warm up just a tad. To get the best from your bottle of red wine, it should be chilled in an ice bucket for just a few minutes to bring out the best flavor. There is always an exception, though, isn’t there? In this case, it is with Beaujolais–chill it as you would a white wine to bring out the fruity flavor.

Now, don’t you want to experiment on your friends???

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