ormbee
Barrel Sampler
Posts:2397
 | | 01/20/2004 7:22 AM |
| | After experimenting, I find that I like the stickies best served at refridgerator temperature. Is this normal? Accepted. I will pull a bottle from cellar and put in fridge hours before opening, and leave it in there for the week it takes me to finish. | | | |
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Tom
Barrel Sampler
Posts:2384
| | 01/20/2004 1:15 PM |
| I believe that is the norm, but I prefer wines a bit on the warmer side. Not hot toddies mind you, but not at cellar temperature either.
Except bubbly and that is another thread.... | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 01/20/2004 2:27 PM |
| | Depends what you mean by stickies. If you're talking about something like a fortified Mucat, I prefer them at room temperature. Sauternes or ice wine or BA, Tba type wines, I always serve chilled. | | | |
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ormbee
Barrel Sampler
Posts:2397
| | 01/20/2004 3:02 PM |
| Quote:
Depends what you mean by stickies. If you're talking about something like a fortified Mucat, I prefer them at room temperature. Sauternes or ice wine or BA, Tba type wines, I always serve chilled.
I particularly meant fortified muscats, but I appreciate the comments on the other wines also.
Thanks | | | |
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Eric White
San Ramon, CA
Advanced Sommelier
Posts:9126
| | 01/20/2004 3:35 PM |
| | I'm somewhat withchoo ormbee, I like them chilled a bit, more like white wine - not too cold, but not room temp either. | | | |
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Tom
Barrel Sampler
Posts:2384
| | 01/20/2004 3:37 PM |
| Oh, you guys are talkin' about wine stickies! here I thought it was concerning caramels. | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15709
| | 01/20/2004 4:09 PM |
| NOT refrigerator temperature. That's way too cold to pick up all the tastes.
Cellar temp is good i.e. 55 degrees. Take it out of the refrig an hour before you want to serve it and it should be just fine.
If you want something to enjoy at refrigerator temperature (around 44 degrees) drink some lemonade.
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ChangeMe
Master of Wine
Posts:11169
| | 01/20/2004 4:19 PM |
| | I like fortified Muscat right at room temperature. If there's an advantage to having it chilled or lightly chilled, I can't find it. | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15709
| | 01/20/2004 4:29 PM |
| | I prefer it at room temp also BoardO but for most it seems to be more enjoyable slightly chilled. It's the fortification (gotta make sure I spell the correctly) that makes it taste hotter. | | | |
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gus fleener
gilroy
Barrel Filler
Posts:1343
| | 01/20/2004 5:41 PM |
| | i've actually been conducting experiments on this lately & it seems to me that chilling it virtually eliminates the "heat" of the alcohol while masking some of the flavors. i have eliminated refrigerator temperature as a consideration at this point. since i don't let it get much above 65 degrees in our apartment, i'm thinking room temperature is the way to go for me . | | | |
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ormbee
Barrel Sampler
Posts:2397
| | 01/20/2004 6:14 PM |
| Thanks, all I'll do some more trials | | | |
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