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Least temperature senstive wines

I'm curious about the group's thoughts on the wines less susceptible to temperature variations. An area liquor store -- not my normal wine shop -- had a wine tasting Friday of nine pinot noirs for $8, plus you got the keep the glass. The digital thermostat said the room temperature was about 73 degrees and the pinot noirs were very close to that, from what I could tell. With the first four pinot noirs, Avila 2004 (that's the tasting list says), Pumari 2002, Steele 2003 and Consentino 2004 (sic), not only did I not get a sense of terroir, I honestly couldn't identify them as pinot noir. I got the first inkling of pinot noir with the next, La Crema 2004 Sonoma Coast. Next was a Coppola Diamond 2003 and then came a Laetitia Estate 2003 Arroyo Grande, where I got slightest hint of red fruit trying to peek out. The Calera 2000 Central Coast was a step back and finally came the Ancien 2001 Carneros. I took the glass at this time and stood next to the freezer full of cubed and blocked ice and touched the glass against the window, hoping to cool it down. It didn't work. I thought about putting the glass inside, but I think would be too obvious. The sad part is, the store has a wall that's a huge walk-in cooler to keep beer. They could have easily put the cases of pinot noir in there to cool it off. I don't think they sold much pinot noir that night. One of the servers said if they return empty bottles from wine tasting, sometimes they get new bottles of wine to replace it. That would be a waste in this case. On the other hand, last night I was looking for wine to have with dinner and I found a Basciano Chianti Rufina 2001. I've had it for some time because I've been trying to find a decent Chianti and I've been trying a lot of Classico I don't particularly like. It was probably some where around 70 degrees. When I was uncorking it, I splashed some of it on my arm and got a purple stain. The wine turned out to be wonderful -- easily the best Rufina I've ever had and better than a lot of the Classicos I've been trying. Soft tannins and good cherry and berry flavors. I corked it and tried it again today at room temperature and it's still delicious. So I guess I'm wondering. Which wines taste good over the widest temperature ranges? My only problem now is I don't have a clue where I bought the Basciano Rufina.

Reply to
Steve Timko
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[SNIP]

Sorry to hear about the PN "tasting." At least you had some good happen, regarding the Chianti.

With only a little thought on the subject, my first "guess" would be a BIG Chardonnay. I've had served served just above 32F, that were drinkable, though time in cupped hands (yes, I know holding the bowl of one's glass is frowned upon - fingerprints, etc. but... ) improved them immeasurably. I've had them at US "room-temp" and found many to still be enjoyable. Personally, I like them just out of the cellar at ~ 55F, but the range of temps seems quite broad.

I'll think about this and see if I can either append, or ammend my above statement. Wonder what wines, others will list.

Hunt

Reply to
Hunt

Not the shy, Pinot Noir. Very tannic reds can hold up in temperature extremes but they age prematurely. The same for heavily oaked chardonnay. Although technically correct you might find yourself asking "where's the beef?" (substitute tofu if you are a vegan)

I think the more rustic wines hold up better than one that relies on nuance. Zinfandel, petite sirah, syrah, barbera, aglianico all have enough heft to survive the extremes.

For whites its the heavier sauternes-barsac, BAs and TBAs and viscous muscats, not muscat canelli.

Of course ports & sherries are designed to last

Reply to
Joseph B. Rosenberg

Dear Mr. Beppe, I do think that you've misread the question, in excellent Emily Latella fashion. What the OP was asking (unless _I've_ misread it) is what wines tolerate the greatest changes in *serving* temperature, and quite honestly I've never investigated that question.

Mark Lipton

Reply to
Mark Lipton

Beppe,

I must have misunderstood the OP's question. I had assumed he meant "serving" temp, rather than storage temp. If it was a question of storage temp, I'd opt for a Madiera, as it would have been "baked" already. Then Ports come to mind, and so on, and so on. I must learn to read more closely - sorry.

Hunt

Reply to
Hunt

That was the premise that I was working on, and, having re-read very carefully, do agree.

I'd be interested in your thoughts regarding OUR interpretation of Steve Timko's question. My thoughts are based on many events and less-wine-friendly restaurants, where the serving temps are all over the board. Usually, these situations only allow for Chard, Merlot, Cab, and nowadays, the occasional Syrah, so I've not done full spectrum temp tastings.

Hunt

Reply to
Hunt

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