 | | 04/09/2003 1:58 PM |
| | For dessert wines (not Port), what is the proper serving temp. ? Room temp or cooler ? | | | |
|
Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13660
| | 04/09/2003 4:32 PM |
| | I'd say cooler. | |
www.roguefood.com -- www.cellartracker.com | |
|
David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15709
| | 04/09/2003 4:55 PM |
| | 50 degrees | | | |
|
GATC
Barrel Sampler
Posts:2420
| | 04/09/2003 10:46 PM |
| I don't know what the proper serving temperature is, but I like to start my dessert wines, or even the German rieslings that are not dessert wines, colder than my wine cellar temperature. I usually take the bottle from the wine cellar (55-57) and put it into the frig (41) for about 1/2 hour and comes out to a good starting temperature. If it is too cold, them I swirl it an cup my hands on the bowl.
I think davidn said the same thing in 2 words. | | | |
|
Dr_Tannin
Barrel Sampler
Posts:2498
| | 04/09/2003 11:47 PM |
| | As above. | | | |
|
love_cab_chard
Master of Wine
Posts:12352
| | 04/10/2003 12:02 AM |
| Thank You, for the post & the responses. Something that I was wondering about also.
Question: Do you guys place those bottles in a frig for some time to get it down to about 50deg? | | | |
|
wineismylife
Arlington, TX
Master of Wine
Posts:12003
| | 04/10/2003 12:35 AM |
| | I do. Maximum of 30 minutes myself. | |
Joe
-----
Wine is like potato chips around me...if it's open, it's gone. | |
|
David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15709
| | 04/10/2003 12:47 AM |
| | Either a refrig for approx 20 minutes or in an ice bucket for 5 minutes. Both .375 and .750s. | | | |
|
love_cab_chard
Master of Wine
Posts:12352
| | 04/10/2003 2:05 AM |
| | Thanks. | | | |
|