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In this video, I will be talking doing a little wine experiment – to see
how much wine serving temperature can impact the same wine.
**WINE TASTED IN THIS VIDEO:
🍷 2019 Chateau Bouscasse, Madiran, France
https://www.wine-searcher.com/find/bouscasse+madiran+south+west+france/
**LET’S CONNECT:
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**CONTENTS OF THIS VIDEO:
0:00 The Wine Temperature Experiment
4:00 The Tasting
#winetasting #wineeducation #wine
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25 Comments
Great video!
I like your thermometer, whwre can I find it?
If I’ve put on dinners with wine and there’s new to wine people, I make sure they find a wine they really like then have them try it in a coffee cup to see how the glass is just as important as time and temperature. Try it if you haven’t. It will make amazing wine turn to straight butt cheeks.
Your facial expression with the last wine was so funny and reminded me of an experience I once had.
I did essentially the same with a Southern Rhône Syrah by chilling it significantly. It had been blended with a fair amount of Mourvèdre, so that should have given me a hint this wasn’t going to be a smart move. I should have followed my instincts.
Talk about having a mouth full of sandpaper!! The first sip felt like my upper lip was literally stuck to my gum. Uhhh, let’s just say I won’t be doing that again.
I start with a cooler glass and see how it evolves in the glass as it gets warmer. You’ll appreciate what the wine has to offer. For me there is not one perfect temperature but a range.
Another great and very relevant video! I have a large wine fridge for storage (not serving) at 12C. Often I’ll have a glass or two, or a few, each of a different wine using Coravin. The problem is lack of advanced planning and most of the wines being too cold — red and white. Champagnes are just right. Without too much trouble, how would you warm up a glass quickly? Holding in palm of hand is slow and difficult especially with 3 glasses and very difficult while trying to eat. I’ve tried a warm cloth and standing the glass in a bowl of warm water. My latest method is a coincidental new kettle purchase (Cuisinart 1.7L variable temp, clear walled) heated to 60C, open the lid and drop the glass inside (it takes a good sized glass) and leave for a few minutes. What do you think? How would/do you do it? (Planning ahead is not always an option😊)
The serving area of my wine fridge also contains a place for 4 glasses and is set to 16 °C. So I guess I usually start drinking red wine at around 17 °C since it will warm up a bit while pouring and serving. Works great for me. If I really like the wine, I put the glass back in the fridge half way, giving it more air and cooling it back to 16 °C. When continuing 15 to 30 minutes later, there is a clear difference.
I keep my ready to drink at 60F for reds and 55F for whites and allow them to develop in the glass. The biggest change for us was recognizing that many, if not most restaurants serve white too cold, often in an ice bucket. We will typically ask them to leave the wine on the table. Champagne we still like to have extremely chilled. In a restaurant on ice: at home in the fridge.
Excellent video!! Temperature makes such a massive difference! I have taken to pouring a glass right out of the refrigerator and then allowing it to sit at room temperature while taking a small smell and sip every so often until it is right where I enjoy it most. Appreciate such thoughtful and wonderful content!! Thank you!
Wine industry 25 yrs, when I order a glass of red wine, 90% of the time it's warm. So I get an ice water on the side and if I have to, I put 1 or 2 ice cubes in the wine. I've been to dinners with winery owners & winemakers who do it too. Everybody looks at me like i'm crazy but after 25 yrs in the 🍷biz,
no one's gonna tell me I'm wrong btw, sometimes the glass of red wine I order is like $20-$30 glass, so i ain't drinking it warm !
I completely relate to this. I’ve noticed that wines, especially whites, can be a bit muted when too cold. Today I had a Grüner Veltliner that started off pretty flat, but as it warmed slightly, it really opened up — suddenly the aromas and flavors became much more expressive. It’s like the wine finally decides to show its personality. 🎉
Always put dry reds in refrigerator for about 15 min. The rest as usual!!
Agnesa .. how about your thoughts on Jordan wines and Gosset champagne?!
The issue, raised in this video is very relevant to me. I personally can not say which temperature is perfect for red wines. What I usually do, is going after my personal feeling. I am pouring a little of wine smelling and tasting it. If I find it too cold, shy or flat,I am waiting. If I find the wine too warm and alcoholic, I put a cooler sleeve on the bottle… I would say, that the best solution is having a few accessories and patience during the tasting 😀
My rule of thumb
Reds 14%+ 14c
Reds 13.5 and below 16c
Most whites 12%
This is excellent advice for any wine drinker. I feel white wines are better at 50-54 * F and reds at 60-65 *F. Any wine served too cold is muted and can’t express all the flavors. Aeration also helps to improve flavor ! Excellent podcast ✅✅
A very important topic and very interesting. Great to hear your findings. Next time a white wine?
White wines are usually served too cold and red wines too warm. My cellar is always around 15C. For white I cool them slightly and reds I take them out sometime before opening. Of course depending on grape variety.
Great comparison! Lots of foods change quality with temperature, e.g. anything with an oil will be drastically different in texture with temperature and sugar perception dulls (i.e. ice cream) when very cold or very hot.
Even in our pre-wine appreciation days, we found a good bubbly (quality Cava, Prosecco, Cremant, or Greek sparkler) to be enjoyable throughout our entire meal, even when it rises above 20 degree celsius (e.g. room temperature during a Washington, DC area summer).
Until a few years ago, I always drank white wine too cold and red wines too warm. I now enjoy wine at an appropriate temperature. Great video, thanks.
Love this. I’ve so many times said the same thing to my tasting group. Thank you.
Cognac is a whole different world. The idea you have to warm it is popular. Saying you should or shouldn't warm it doesn't make sense to me. If the optimal temperature is 20C and your cellar is 18C, you should warm it and if your cellar is 20C+ you should not.
I've done lots of experiments but get lost because air changes wine too. I might open a bottle, taste it, put it in the fridge and decide it is better. Next time I open the same bottle, I keep it in the fridge first and it isn't great but gets better as it warms up.
Awesome shirt!
Or take a cooled bottle to the garden and Drink IT slowley…
Great video, would love to see a repeat with a white! Coincidentally I tasted a Negra Mole (the opposite end of the red spectrum to this video!) this evening. First at 16C out of storage, second after over an hour in the normal fridge. The lower temperature definitely helped such a delicate red.
Would love to see the same experiment with whites and sparkling wine.
пиво воще лучше пить около 0с в жарищу после работы, на голодный желудок, с пивной закуской. воще заебися 👍