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Storage
Temperature
The love of wine has always existed no matter
where or when a person looked. There is no want for this love and
passion which is in fact growing every year. Yet a true wine
connoisseur will not be content with merely drinking the lovely
brew. One of the most important aspects to retaining the rich
flavors is through knowledge of wine storage temperature.
The basics of wine storage temperature are fairly simple. First, the
wine should be kept cool. Like most beverages and foods, heat is
deleterious to wine. A cool milieu is optimal, and yet the wine
storage temperature should not lowered too greatly as this too will
harm the wine. In the unlikely event that the wine freezes, it will
probably go to the wayside of taste, without possibility of saving
it.
Of course, the basics of wine storage are really straightforward
with whites, reds, and blushes. However, the serving preparation for
each of these wine types is different and worthy of consideration.
After removing from long-term storage, wine storage temperature in
preparation for consumption becomes an important matter.
With red wines, such as a merlot or sheraz, approximately 65 degrees
Fahrenheit (18 degrees Celsius) is optimal. This is basically room
temperature (though in a room of about 70 degrees Fahrenheit the
wine, due to being a liquid will naturally be cooler, so not to
worry). It is highly advised to not chill red wines. Some people
sadly make this error repeatedly, without realizing just how
destructive the cold is on the wine and its flavor.
With whites and many blushes the need for refrigeration before
serving is paramount, as chilling truly brings out the flavor. For
these types of wine 39 degrees Fahrenheit or 4 degrees Celsius is
usually a good temperature.
In the case of both darker wines and the lighter types, it is
advisable to let the bottle air out after opening. This should
happen for about half an hour before consumption and definitely
fifteen minutes before. For added flavor, upon taking wine into the
mouth, swish the wine around the mouth or try trilling to truly get
the most out of the flavor. With trilling, tip the head slightly
forward, mouth a bit open, and lightly "gargle" the wine. This is an
experience worth repeating many times.
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