Home |
Search |
Today's Posts |
|
Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
Serving temp for Riesling and Gewurztraminer
Can somebody clarify what the proper serving temps should be for these
wines? I'm assuming around 45f but want to make sure. Thanks Skenz |
|
|||
|
|||
"skenzer" > skrev i melding ... > Can somebody clarify what the proper serving temps should be for these > wines? I'm assuming around 45f but want to make sure. > Thanks > Skenz 45F is 7.5C and that's pretty cold for a quality wine. Simple and sweet Germans of the Liebfraumilch or Moselblümchen class act well as summer quaff at that temperature. I think you should consider 50F (10C), even 54F (12C) for the very best bottles. However, that's actually not much of a problem - the wine will warm up in the glass and you'll easily find which temperature suits you (and the wine). Worse is serving too warm... Anders |
|
|||
|
|||
|
|
|||
|
|||
|
|
|||
|
|||
"Anders Tørneskog" > wrote in message news:
> However, that's actually not much of a problem - the wine will warm up in > the glass and you'll easily find which temperature suits you (and the wine). > Worse is serving too warm... > Anders And be sure to keep the bottle cold whilst you drink that glass- an ice bucket works great, or one of those frozen sleeve things. e.winemonger www.winemonger.com |
|
|||
|
|||
"Anders Tørneskog" > wrote in message news:
> 45F is 7.5C and that's pretty cold for a quality wine. Simple and sweet > Germans of the Liebfraumilch or Moselblümchen class act well as summer quaff > at that temperature. I think you should consider 50F (10C), even 54F (12C) > > Anders I posted my last message before I was done writing it! Anyhow- one wine book recommends drinking Gewurztraminer at between 45 to 50 degrees F, and I'd lean towards something in the middle there. e. winemonger www.winemonger.com |
|
|||
|
|||
skenzer > wrote in message >. ..
> Can somebody clarify what the proper serving temps should be for these > wines? I'm assuming around 45f but want to make sure. > Thanks > Skenz No, 50-55 F. |
|
|||
|
|||
Salut/Hi Michael Scarpitti,
le/on 10 Sep 2004 18:24:08 -0700, tu disais/you said:- >skenzer > wrote in message >. .. >> Can somebody clarify what the proper serving temps should be for these >> wines? I'm assuming around 45f but want to make sure. >> Thanks >> Skenz > >No, 50-55 F. How would you know? From your personal experience of only drinking Italian wines? I say this publicly to warn all readers to take everything this troll says with not just a pinch of salt, but a whole bushel. To answer the OP, if it's a Gewurz with some residual sweetness, serving it colder (say around 45F) will tend to bring the whole wine into better equilibrium. If it's a top dry Gewurz made by someone like Ostertag or Faller or Deiss, then maybe a touch warmer, I feel. -- All the Best Ian Hoare http://www.souvigne.com mailbox full to avoid spam. try me at website |
|
|||
|
|||
Salut/Hi Michael Scarpitti,
le/on 10 Sep 2004 18:24:08 -0700, tu disais/you said:- >skenzer > wrote in message >. .. >> Can somebody clarify what the proper serving temps should be for these >> wines? I'm assuming around 45f but want to make sure. >> Thanks >> Skenz > >No, 50-55 F. How would you know? From your personal experience of only drinking Italian wines? I say this publicly to warn all readers to take everything this troll says with not just a pinch of salt, but a whole bushel. To answer the OP, if it's a Gewurz with some residual sweetness, serving it colder (say around 45F) will tend to bring the whole wine into better equilibrium. If it's a top dry Gewurz made by someone like Ostertag or Faller or Deiss, then maybe a touch warmer, I feel. -- All the Best Ian Hoare http://www.souvigne.com mailbox full to avoid spam. try me at website |
|
|||
|
|||
On Sat, 11 Sep 2004 14:36:17 +0200, Ian Hoare >
wrote: >Salut/Hi Michael Scarpitti, > > le/on 10 Sep 2004 18:24:08 -0700, tu disais/you said:- > >>skenzer > wrote in message >. .. >>> Can somebody clarify what the proper serving temps should be for these >>> wines? I'm assuming around 45f but want to make sure. >>> Thanks >>> Skenz >> >>No, 50-55 F. > >How would you know? From your personal experience of only drinking Italian >wines? Precisely >I say this publicly to warn all readers to take everything this troll says >with not just a pinch of salt, but a whole bushel. I could not agree more. On behalf of all Italians of gentler extraction than that particularly obnoxious dogmatic and brain-limited varietal, I protest. >To answer the OP, if it's a Gewurz with some residual sweetness, serving it >colder (say around 45F) will tend to bring the whole wine into better >equilibrium. If it's a top dry Gewurz made by someone like Ostertag or >Faller or Deiss, then maybe a touch warmer, I feel. Agreed. The question referring to both grape varieties, I also assume that we are talking French (aka F_____) wine, and I would add to the list of "warmer" wines, such producers as Frick, Gresser, Sipp, Kreydenweiss. Mike Mike Tommasi, Six Fours, France email link http://www.tommasi.org/mymail |
|
|||
|
|||
On Sat, 11 Sep 2004 14:36:17 +0200, Ian Hoare >
wrote: >Salut/Hi Michael Scarpitti, > > le/on 10 Sep 2004 18:24:08 -0700, tu disais/you said:- > >>skenzer > wrote in message >. .. >>> Can somebody clarify what the proper serving temps should be for these >>> wines? I'm assuming around 45f but want to make sure. >>> Thanks >>> Skenz >> >>No, 50-55 F. > >How would you know? From your personal experience of only drinking Italian >wines? Precisely >I say this publicly to warn all readers to take everything this troll says >with not just a pinch of salt, but a whole bushel. I could not agree more. On behalf of all Italians of gentler extraction than that particularly obnoxious dogmatic and brain-limited varietal, I protest. >To answer the OP, if it's a Gewurz with some residual sweetness, serving it >colder (say around 45F) will tend to bring the whole wine into better >equilibrium. If it's a top dry Gewurz made by someone like Ostertag or >Faller or Deiss, then maybe a touch warmer, I feel. Agreed. The question referring to both grape varieties, I also assume that we are talking French (aka F_____) wine, and I would add to the list of "warmer" wines, such producers as Frick, Gresser, Sipp, Kreydenweiss. Mike Mike Tommasi, Six Fours, France email link http://www.tommasi.org/mymail |
|
|||
|
|||
I find that top German Rieslings of Auslese, BA, and TBA quality often
are served too cold. 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. 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. My mailbox is always full to avoid spam. To contact me, erase from my email address. Then add . I do not check this box every day, so post if you need a quick response. |
|
|||
|
|||
Ian Hoare > wrote in message >. ..
> Salut/Hi Michael Scarpitti, > > le/on 10 Sep 2004 18:24:08 -0700, tu disais/you said:- > > >skenzer > wrote in message >. .. > >> Can somebody clarify what the proper serving temps should be for these > >> wines? I'm assuming around 45f but want to make sure. > >> Thanks > >> Skenz > > > >No, 50-55 F. > > How would you know? From your personal experience of only drinking Italian > wines? I used to drink a LOT of German wines. There is hardly ANY wine that sgould be served below 50F. > > I say this publicly to warn all readers to take everything this troll says > with not just a pinch of salt, but a whole bushel. You'll note below that someone agrees with me. > To answer the OP, if it's a Gewurz with some residual sweetness, serving it > colder (say around 45F) will tend to bring the whole wine into better > equilibrium. If it's a top dry Gewurz made by someone like Ostertag or > Faller or Deiss, then maybe a touch warmer, I feel. That's what I said. So, why are you mocking me? |
|
|||
|
|||
Ian Hoare > wrote in message >. ..
> Salut/Hi Michael Scarpitti, > > le/on 10 Sep 2004 18:24:08 -0700, tu disais/you said:- > > >skenzer > wrote in message >. .. > >> Can somebody clarify what the proper serving temps should be for these > >> wines? I'm assuming around 45f but want to make sure. > >> Thanks > >> Skenz > > > >No, 50-55 F. > > How would you know? From your personal experience of only drinking Italian > wines? I used to drink a LOT of German wines. There is hardly ANY wine that sgould be served below 50F. > > I say this publicly to warn all readers to take everything this troll says > with not just a pinch of salt, but a whole bushel. You'll note below that someone agrees with me. > To answer the OP, if it's a Gewurz with some residual sweetness, serving it > colder (say around 45F) will tend to bring the whole wine into better > equilibrium. If it's a top dry Gewurz made by someone like Ostertag or > Faller or Deiss, then maybe a touch warmer, I feel. That's what I said. So, why are you mocking me? |
|
|||
|
|||
(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. > > My mailbox is always full to avoid spam. To contact me, erase > from my email address. Then add . I do not > check this box every day, so post if you need a quick response. |
|
|||
|
|||
"Michael Scarpitti" (A.K.A. Uranium Committee) complained......
> So, why are you mocking me? Yes Ian, don't you know that serial trolls who are mocked may grow up scarred for life... Even trolls who are pathological liars and particularly trolls with FITH disease (it must have been overexposure to uranium!) Anyway, just wait - in a day or two Uranium Cranium will be saying that it was he who planted riesling and gewurz in an obscure corner of Italy (perhaps even the corner which gave rise to the wisdom this troll expounds) Anyway, I refuse to killfile this jerk - I just want to find out how thick skinned he is!!!! -- st.h |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
'White' Reds and serving temp. | General | |||
[long] Gewurztraminer! | Wine | |||
Gewurztraminer | Wine | |||
Bonny Doon Framboise- Serving Temp?? | Wine | |||
Q: Gewurztraminer Numbers | Winemaking |