My business partner and I have been doing wine tastings now for over 6 years. And in that 6 years, we have heard some pretty interesting stories on how people drink, serve and save their wine. But to this day, one particular story stands out the most – and it was our very first wine tasting as a business.
Gerry and I had the opportunity to help host a 60th birthday party for a sit-down dinner. Our job was to serve between the courses and pair the wines accordingly. We started out with a Chardonnay from the Guenoc Valley region (in Lake County, California.) Sidenote: they are some of the best Chardonnays in the United States.
We poured the wines. Went through the steps, ie., the see, swirl, sniff, sip and savor – and when we got to the sip, the hostess raised her hand timidly (she got to it first…lol), and said, ‘Um, Gerry, this wine tastes REALLY bad. Like, ammonia bad.’ Gerry proceeded to stop everyone before they could have a sip. Smelled it one more time, and asked, ‘How long has this been refrigerated?’ We found out that it had been in the refrigerator for over 3 days – it was too cold!!!
So, for those of you who love your whites cold – there’s nothing really wrong with it. It’s a preference. However, keep in mind, the colder the wine is, the less the wine will have to truly show what aromas and flavors it’s capable of. Yes, there are ‘set’ serving temperatures as I’m pointing out below. But I know some of us can’t wait to open the bottle and enjoy it. If you’d like to enjoy the wine a little more, but it’s come out of a regular kitchen refrigerator, go ahead and pour, then use your hands to warm the base of the glass. Or, you can leave the bottle open for about 15 minutes, bringing up the temperature. Experiment just to see what I’m talking about. You’ll notice a huge difference in the wine from severe cold, to ‘chilled’.