chilled or not?

[jmcg5050]

I have just recently acquired an appreciation and tatste for some different wines. I dont know if certain wines are to be chilled first or not. Is there a rule to follow? I would appreciate any respones.
Jack

[Georgie]

Hi jmcg and welcome to the board. I found the following advice from Innkeeper, who is highly respected around here. Hope it helps.

"There are no ironclad rules, so these are just guidlines. Medium and full bodied reds (12.5% alcohol and higher) 65 degrees F. Light reds 60 degrees F. White and rose' table wines 55 degrees F. Dessert wines red and white 50 degrees F. Sparkling wine 45 degrees F."

[Brom]

Geez I hate to disagree, but I think the temps for dry fullbodied reds are too high.

Dry full bodied reds can be served at cellar/room temp. That will bring some up to 65°F, but cellar temp would be about 55°F. Contrary SOB that I am i would like to say 60°F.

Chill all your whites. If using the fridge, take them out 20-30 minutes before serving. Same for rosés.

Chill all dessert wines. Take them out 15 minutes before serving, except for the best - Sauternes, TBAs, BAs and Eisweins - treat as regular dry white and take out 1/2 hour before.

Some light reds are better a little chilled. People most often note Beaujolais - you will have to see what you like in this.

[Thomas]

I mostly agree with Brom's temps, and add that sparkling wine should be refrigerator temp, which is quite cold, at about 45.

Yet, there are exceptions to the rules. For example, some whites, like Gewurztraminer, can be served at 60 degrees just like a red and be the better for it.

[Kcwhippet]

....and how about a slight chill on Dolcetto?

[wineguruchgo]

I'm sure that I'm going to jump into the pit of fire here, but I don't mind a slight chill on my light reds, espically in summer.

I'm not opposed to throwing it into the frige for a little while.

The old-time Italians chill their reds a lot.

There is no hard and fast rule here. Drink what you want to drink the way you like to drink it!