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Thanks, I read "wine for dumbies 2003" last night in the book store. I didn't buy it because it was $27 and it only took me an hour to read it. It was pretty straight forward and easy to understand. It mentioned that just about all wines should be serverd at 65-72%. I like my wine chilled allot cooler than that mainly because I do not like the strong alcoholic vapors in the glass as I try to drink it. Chilling the wine seems to alleviate this. Are there certain wines that should "not" be chilled and enjoyed at room temperture? If so what is a good wine to enjoy at room temperture? As of now I don't care for the dry, oak taste in wine. I like fruitfullness(mild-bold/lightly-wet I believe) I am sure as you try more wines your preferences may change. I will read the other suggestions also.

Thanks again, Alex

Reply to
Anon
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The problem may be as much the types of wines you are trying as the serving temperature. It seems to be the style today to make very oaky, tannic wines. I believe many of them (especially Cabernet Sauv.) need more bottle age than many people give them. Try some Pinot Noir, Beaujolais, Zinfandel, and see if you like any of these. These are more fruit driven and less tannic than Cabernet (although each in quite a different style). I don't think it would be a problem serving any of these in the low 60s (the Beaujolais a little cooler).

Most experts say you should serve reds at cool room temp. (low 60s).

Do some experimenting by trying a lot of different types of wines. And work with a good merchant who knows (or can learn) your preferences. You'll get some idea what you like.

Tom Schellberg

Reply to
Xyzsch

Firstly, I feel that the 65-72F recommendation is a bit high, it should rather be 59-65F. Secondly, the fruiter wines are often best enjoyed at the lower part of the range. It is the big, complex, well aged and developed wines that show best at the higher temperatures and those are often perceived as oaky or tannic by beginners. Anders

Reply to
Anders Tørneskog

Alex, You might want to take a look at the book that I recommended to Mel, Andrea Immer's "Great Wine Made Simple." It gives much of the data that you asked for, and does it in a fun way - you drink wine!

Hunt

Reply to
Hunt

I agree completely. I'd had the Dummies... book for many years and had turned up my nose at it (it was a gift from a well-meaning relative). After Broadbent, Laube, Parker and many, many more, I picked it up one day, and opened it for the first time. I was amazed at hope well-written (some of the humor escaped me, but that was minor), and thorough it was. It actually answered a few nagging questions that Robinson, Clarke, and many more had never covered! I plan on picking up their two additional titles when I see them. I just wish that they had different titles...

Hunt

PS Yes to Zraly's book too. Immer was on his staff at one time.

Reply to
Hunt

I had not seen your response, when I made the Immer suggestion - sorry, you beat me to it. Hunt

Reply to
Hunt

One aspect of the lower temp is that many of the characteristics of the wine are masked, or numbed - both good and bad.

Bigger Chards are good candidates for being served a bit warmer. I feel this is true for Burgundies as well as OZ and CA big-guns.

Hunt

PS I hope you mean European "room temp" and not December inside Aunt Millie's house in Cedar Rapids!

Reply to
Hunt

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