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ChangeMe
Grape Truck Driver
Posts:38
 | | 06/10/2005 1:49 PM |
| At what temperature is Sauternes best served? I seem to find different tastes and sensations at different temperatures. Is there an ideal temp?
Thanks! | | | |
| Marcel
Grape Puncher
Posts:875
| | 06/10/2005 2:22 PM |
| Slightly chilled, but not too much.
Although it's about sweet wine in general, this thread might help. | | | |
| ChangeMe
Master of Wine
Posts:11169
| | 06/10/2005 2:28 PM |
| | Here's a way for you to determine your own ideal temp. Put the bottle in the refrigerator til it is thoroughly chilled. Then, if we can assume thoroughly chilled is far too cold, take the bottle out of the refrigerator 20 minutews before tasting. try the wine in small pours til you arrive at the point where you find the teperature ideal. Then you'll know when to remove it from the refrigerator in the future. | | | |
| ChangeMe
Grape Sorter
Posts:218
| | 06/10/2005 11:18 PM |
| | I definitely prefer it closer to fridge temp than celler temp. At about 55-60 degrees, I find most sauternes to be extremely sweet. Fridge temp is too cold for drinking, as flavors and aromas are muted, but 15 minutes at room temperature is a good point to start sniffing and sipping. | | | |
| David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15701
| | 06/11/2005 1:05 AM |
| 61.5 degrees for Chateau d'Yquem.
50 degrees for any other Sauternes. | | | |
| ChangeMe
Grape Truck Driver
Posts:38
| | 06/16/2005 6:01 PM |
| Thanks for the assistance. I opened two 375ml bottles of 1990 d'yquem over the weekend. Absolutely glorious wine, by the way! Both were removed directly from my cellar maintaining 55 degrees. I put one in the fridge for an hour and opened the other up.
The bottle chilled to the low 40's was definitely too cold. The fruit was virtually non-existent. The smell was muted, too. However, I picked up a lot of the acidic and mineral characteristics in the wine. Because it was so cold, I had to resist the temptation to chug the glass down in one swig!It would have been quite refreshing!
The bottle served at 55 degrees was spectacular, revealing tons of citrus fruits, figs, and honey flavors. Lots of minerals, too. The flavors kept opening up more as the wine warmed up and mixed with the air. Without having a thermometer handy, I'd say it's prime time temp is in the low 60's.
Once the wine hit true room temperature (around 72 degrees), I found the wine getting a bit alcoholic, and less bracing.
Interesting experiment, and will probably try something similar with a couple bottles of port. Thanks a lot for your help! | | | |
| GATC
Barrel Sampler
Posts:2420
| | 07/24/2005 6:19 PM |
| | I like to refrigerate all of my white wines and let them warm up in the glass to the temperature that is right for that particular wine. | | | |
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