On Mon, 07 Mar 2005 16:46:08 GMT, "Streuth Cor Blimey" >
wrote:

>Hello people, I wish to know what is the recommended temperature for red
>wines.
>
>Having read a couple of websites I was surprised that they recommended a
>much lower temperature than I think I have been using.
>
>I have no way of measuring, but I hold the bottle to my cheek and when it
>does not feel cool, this seems to work. Usually this means warming by immersion in warm water or for emergency we
>have one of those warmer-jackets that turns white when warming up.

You will get a lot of advice here shortly, I'm sure. Opinions will
differ, but don't get wrapped around the axle too tightly regarding
the "perfect" temperature.

The cliche rule is "cellar temperature" which usually means 50-55
degrees F. That is cooler than "room temperature" for most folks, but
not much and during the time that a bottle is setting open during a
meal or being enjoyed with conversation, the bottle will quickly reach
ambient.

Preference differ, but I've found room temperature to be as good a
standard as any for my relatively unsophisticated palate. The only
exception might be a sunny summer afternoon with temps in the high
'80s or more. Then a bit of cooling would help to avoid an unpleasant
drinking experience.
>
>I have noticed that temperature can affect the taste, and also most of it
>seems to taste the better for being uncorked and finished the next day. (I
>never usually finish a full bottle at one sitting, except when entertaining
>of course)

What you are experiencing here is apparently young wines that are
benefitting from oxidation or aeration after opening. The same thing
will happen with those wines held in the cellar for a while.

You might find the reverse if you pulled a cork on a twenty year old
bottle and then let it set overnight. Often these wines will
deteriorate quite quickly after opening and exposure to the air.
>
>I wonder if the temperatures recommended for red wines for different
>countries,differs because their ambient temperatures differ?
>
>My home is around 65 degrees F. I store wine in much lower temperatures
>probably never much more than 50F, in summer, and currently around 45F.but
>due to space and organization, it may lie at room temperature for up to a
>month.

Your 45 F cellar is a bit too cool for drinking by my taste. Bringing
a bottle to room temp for a couple of hours, days, or up to a month
won't hurt it.

I'm not too enamoured of your electric heating cozy. I'd rather uncork
and let the wine sit in the glass for fifteen minutes than subject it
to artificial warming. (That being said, I've heard of folks that pop
a bottle in the microwave for a few seconds to raise the temp
slightly.)
>
>Your advice would be apreciated.
>
>p.s. Is there anything in the advice I had that shaking an opened bottle
>oxidises the wine and brings it to a state quickly where "breathing" would
>have done it slower?

NO!!! Pour and swirl to aerate. Decant if you wish, but don't shake
like a James Bond martini!



Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
www.thunderchief.org
www.thundertales.blogspot.com