cool merlots before drinking

[Randy Caparoso]

There are definite temperature zones where wine types seem to display more flavor as well as fruitier, fresher aromas.

We've run a number of blind tasting tests over the years involving the same wine at different temperatures. Often, the differences are so dramatic that unsuspecting tasters actually believe that they are tasting different wines. In any case, we've found that moderately tannic reds like Merlot has been shown to taste "better" to most people at slightly lower than normal room temperature -- somewhere between 60 and 65 degrees Farenheit. If your room is around 75, you'll definitely need to stick it in the fridge for at least half an hour. After that (as Curmudgeon points out), it's personal taste. I, for instance, don't mind a bit more of a chill; and so I like a red in the fridge for at least an hour.

And of course, as previously noted, super high tannin reds like Cabernet Sauvignon, and many Zinfandels and Syrahs, need a tad less chill, yet still are preferred somewhere between 62 and 68. Many Pinot Noirs, as well as a many "country" reds from various countries, seem to be preferred somewhere between 50 and 60. Beaujolais and Gamay types, right down to close to the fully chilled level of 45 to 50.

Finally, once you find the optimal temperature for yourself, you should also consider the "warming" factor as bottles sit out -- which is the reason why I always slightly over-chill. You see, I live in Paradise (Hawaii, where it's always warm), and so it's a common thing for us to just open up the freezer and grab some ice cubes to throw into our glasses of favorite reds.


[This message has been edited by Randy Caparoso (edited 10-03-99).]