FoodBanter.com - View Single Post - Serving temp for Riesling and Gewurztraminer

(Cwdjrx _) wrote in message >...
> I find that top German Rieslings of Auslese, BA, and TBA quality often
> are served too cold.

Yes. Hardly any wine should be served below 50F.

> A good example of one of these wines has plenty of
> acidity to balance the sweetness, so you do not need to overchill the
> wine to make it seem more balanced. If you overchill, you can lose much
> of the powerful and complex bouquet that such wines have.

Yes, the tastebuds cannot function properly.

> I find that
> close to cellar temperature often works for me. If you have a very cold
> cellar such as in parts of Europe, the wine may need to be a bit warmer.
> If there is a big difference in the room temperature and desired serving
> temperature, it helps to use ultra thin glasses so the wine does not
> rapidly change temperature in the direction of room temperature. In
> case the glass of wine proves a bit too cool, you can warm the glass
> with your hand. In case the wine is too warm, I use a sealed silver
> bulb with a long stem filled with a liquid. This is stored in the
> freezer. One can stir the wine in the glass with this a bit to lower the
> temperature. I have had the devices for years, but do not know if they
> are still made. I seldom need them, but they are nice to have when I
> have to delay drinking a glass of wine and it becomes too warm.
>
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