How to taste the white wine

Most white wines benefit by being colder, but they should in general not as cold as a refrigerator. Different white wines are best at different temperatures; try them and see what you like. As the wine warms up in the glass, you will start to taste different things.

A sauvignon blanc may taste best colder; it gives a nice crisp flavor. A full-bodied chardonnay may taste better if it's just a little colder but not too much. The fullness of the wine needs a warmer temperature to develop.

It can't hurt to try it both ways, and decide for yourself.

Jose

Some Sauvignon Blancs need to be chilled within an inch of their life to appreciate the depth of perfume, for example, New Zealand Cloudy Bay or Jackson Estate need to be very, very, chilled to fully appreciate them.

Judith

Have to disagree there (of course, this is all a matter of opinion) - a Cloudy Bay can be incredibly refreshing in the summer when really chilled, but I find that a lot of the aromatics don't show that well at too low a temperature. Part of the charm of a Cloudy Bay or a Lawson's Dry Hills for me comes from the absolutely stunning nose and the complexity and depth of aromas that show, and if the wine's too cold, I'm never able to enjoy that as much as I'd otherwise like to.

"Judith.Lea" wrote ......

This is one of the wonderful things about wine - everyone is *different*, and not neccessarily right of wrong.

I myself find that (for my taste) most people chill white wines far too much.

Keeping in mind that a wine (in the bottle) will gradually warm once it has been removed from the refrigerator, and more rapidly in the glass, I tend to favour chilling whites only moderately, then seeing how they evolve as they warm.

My rule of thumb (and I never resort to actually measuring the temperature) is -

Champagne - 45°F (7°C) Lighter whites (Sauvignon Blanc; Riesling; Pinot Gris etc) - 50°F (10°) Fuller Bodied (Chardonnay; Viognier) - 55°F (13°)

Serving wine, straight from prolonged refrigeration (most refrigerators are set at around 35°F (2°C) literally kills the aromas, nuances and flavours I want am looking for (on the nose and in the mouth)

First, it depends on the wine, then on your taste/preference. I like most whites at, or slightly below my cellar temp of 55F. As others have stated, the bigger, and fuller the body, the warmer. If it's too cool, just cup your hands around the bowl (yeah, I know that you should hold the glass delicately between your thumb and index finger at the base, and make appreciative sounds, as you sniff, swirl and sip), but the warmth of your hand will bring it along. Just go slowly. As a test, sample the wine (all aspects) when it's very cool, then do the same, as it warms. Which do YOU like best?

I disagree with Judith on the CB SB. I find that it has so very much to offer when served just below what I would do with a Montrachet (FR Chard), but that is ME, so I cannot state that she is wrong, only different, than I.

I do like most Rieslings a tad cooler. Same for my white dessert wines.

In reality, I find that I do my general whites and reds with only a few degrees F between them.

Hunt

Hi Hunt,

This is true for us as well. But it may have much to do with a very cold cellar and a very cold house. "Chambrer" a wine here might mean getting it near 60 F. In winter a half hour near the wood stove will accomplish this. Harder in summer traditionally, although that may be changing.

We don't usually bother to refrigerate whites at all, in winter, especially if they come out of the cave. (Not that we drink much white in winter, Loire reds being very versatile even with white fleshed fish.)

A few minutes plunge in a bucket of cold water chills sufficiently.

Those that live in hot climes might want to try this with acidic reds, too. Try chilling a Beaujolais or a Bourgeuil for a few minutes -- Parisians call this "vin frappé" -- and you may be very pleasantly surprised with the results. Especially as these don't show particularly well at 80 F!

-E

Thank you to everyone for their point of view, very interesting indeed.

I am sitting here sipping a S.B. and taken your comments on board, it is not as chilled as I would prefer. Indeed there are other nusances there that I can taste but not the ones I prefer, e.g. the green gooseberry taste which only comes out on my palate when it is chilled within an inch of its life.

All of us are correct in that it is an entitely palatal thing; one man's goose...........etc.

Jose

Thanks your commend.