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+--- Thread: To Chill Or Not To Chill (/thread-17156.html)
- JSHelgerson - 09-16-2005
I bought a White Merlot yesterday. The "white" part makes me think I should chill it, but the "merlot" part makes me think I shouldn't. Can someone help me??
- wdonovan - 09-16-2005
Go with the white part.
- Kcwhippet - 09-16-2005
Welcome to the Wine Board. White Merlot is made from dark grapes just like the red Merlot you normaly see. However, when the grapes are crushed the juice is drawn off quickly so there's very little skin contact to give the wine color. Just like White Zinfandel (also made from dark grapes) and any white wine, the White Merlot should be chilled before serving. Enjoy.
- JSHelgerson - 09-16-2005
Thank you!!
I went to a wine sale yesterday and bought 11 bottles, i'm so excited to try some new things!
- jmcginley1 - 09-18-2005
nice! what else did you pick up?
My input on temperatures. People tend to drink their whites too cold and their reds too warm. The colder the wine, the more masked and hidden the flavors will be. Chill it, but don't serve it refridgerator cold.
- JSHelgerson - 09-19-2005
I picked up a lot of whites...I don't even know what all of them were. I always take my white out 20 min before i serve it.
- ccartman2 - 09-26-2005
On reds, I perfer to chill my wine and then let it warm up to a little below room temperature. Is this proper, or what is the proper temp. to drink red wine?
- Innkeeper - 09-26-2005
Hi Ccartman2 and welcome to the Wine Board. If the red wine is much above 65 degress F to begin with: A. You should be concerned about its health and wellbeing, and B. Chill it in the refer for ten or fifteen minutes and pray.