Hello to one and all
I have just , got into red wine and I have try a few, mostly ,dark reds in
oak and have plums and raspberries tannins full boded . Can anyone tell me
if you should chill first or drink at room temp,after letting the bottle
breath.
One bottle i particularly like is South 35 reserve, from Chile..
thanks alot
malkie m
Scotland..

In article >, "Malkie M"
> writes:

> Can anyone tell me
>if you should chill first or drink at room temp,

Depends on your room temp! I like bigger reds in the 65°-68°F range,
personally. If you go to dejanews/googlegroups, there were a couple of threads
about this not too long ago.

As to breathing, that can be complicated. But with most young big reds, if it's
not something I know should be decanted, I mightopen and pour a small glass an
hour before drinking (though I'd taste glass after pouring). Just opening
doesn't let in much air, pouring so bottle level is below shoulder let's more
happen.
Dale

Dale Williams
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"Malkie M" > wrote in message
...
> Hello to one and all
> I have just , got into red wine and I have try a few, mostly dark reds in
> oak and have plums and raspberries tannins full bodied. Can anyone tell me
> if you should chill first or drink at room temp, after letting the bottle
> breathe.

Most big, red wines are best served _slightly_ chilled - say 19-20°C.
Breathing is an option, but I find that young reds benefit from vigorously
splashing them into a decanter. This helps release dissolved gases from the
wine, such as carbon dioxide and the slight traces of hydrogen sulfide that
are formed in any fermentation. Italian wines, e.g., tend to be
particularly gassy and aeration often improves them dramatically.

As wines age they become more delicate with respect to air exposure. I
would not recommend splashing a ten year old wine, but would certainly
decant it - if for no other reason than to separate it from its sediment
(dregs). A _really_ old wine (~20+ years) should not be aerated at all
prior to serving. Either decant from the dregs and serve immediately or
serve from a bottle cradle without decanting. This requires a steady hand
and a good light to accomplish at the table without agitating the dregs and
getting them in the glass. HTH.

Tom S