Serving temp for Riesling and Gewurztraminer

No, 50-55 F.

Salut/Hi Michael Scarpitti,

le/on 10 Sep 2004 18:24:08 -0700, tu disais/you said:-

How would you know? From your personal experience of only drinking Italian wines?

I say this publicly to warn all readers to take everything this troll says with not just a pinch of salt, but a whole bushel.

To answer the OP, if it's a Gewurz with some residual sweetness, serving it colder (say around 45F) will tend to bring the whole wine into better equilibrium. If it's a top dry Gewurz made by someone like Ostertag or Faller or Deiss, then maybe a touch warmer, I feel.

Precisely

I could not agree more. On behalf of all Italians of gentler extraction than that particularly obnoxious dogmatic and brain-limited varietal, I protest.

Agreed. The question referring to both grape varieties, I also assume that we are talking French (aka F_____) wine, and I would add to the list of "warmer" wines, such producers as Frick, Gresser, Sipp, Kreydenweiss.

Mike

Mike Tommasi, Six Fours, France email link

I find that top German Rieslings of Auslese, BA, and TBA quality often are served too cold. A good example of one of these wines has plenty of acidity to balance the sweetness, so you do not need to overchill the wine to make it seem more balanced. If you overchill, you can lose much of the powerful and complex bouquet that such wines have. I find that close to cellar temperature often works for me. If you have a very cold cellar such as in parts of Europe, the wine may need to be a bit warmer. If there is a big difference in the room temperature and desired serving temperature, it helps to use ultra thin glasses so the wine does not rapidly change temperature in the direction of room temperature. In case the glass of wine proves a bit too cool, you can warm the glass with your hand. In case the wine is too warm, I use a sealed silver bulb with a long stem filled with a liquid. This is stored in the freezer. One can stir the wine in the glass with this a bit to lower the temperature. I have had the devices for years, but do not know if they are still made. I seldom need them, but they are nice to have when I have to delay drinking a glass of wine and it becomes too warm.

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I used to drink a LOT of German wines. There is hardly ANY wine that sgould be served below 50F.

You'll note below that someone agrees with me.

That's what I said. So, why are you mocking me?

Yes. Hardly any wine should be served below 50F.

Yes, the tastebuds cannot function properly.

"Michael Scarpitti" (A.K.A. Uranium Committee) complained......

Yes Ian, don't you know that serial trolls who are mocked may grow up scarred for life...

Even trolls who are pathological liars and particularly trolls with FITH disease (it must have been overexposure to uranium!)

Anyway, just wait - in a day or two Uranium Cranium will be saying that it was he who planted riesling and gewurz in an obscure corner of Italy (perhaps even the corner which gave rise to the wisdom this troll expounds)

Anyway, I refuse to killfile this jerk - I just want to find out how thick skinned he is!!!!