In ,
Ed Rasimus > typed:

> 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.


Over and above the good advice above, Streuth Cor Blimey should
note the following two points:

1. Not all red wines are best at the same temperature. Lighter
reds (for example, Beaujolais) are often better at lower
temperatures than heavier ones.

2. It really doesn't matter what the "recommended temperature"
is. You should drink it at the temperature *you* prefer it at.
Recommendations should be nothing more than a starting place for
your experimentation. You might want to do something like pour
half a bottle into a clean bottle, then warm up (or cool down)
one of your bottles and compare them to see which *you* prefer.

--
Ken Blake
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