Chilled or Not?

[stevebody]

Without meaning to completely contradict the estimable Mr. Dutton (How things in VA Beach, my old stompin' grounds?, Mr. D?), most wines, even whites, will reveal some characteristics at a slightly warmer temp than the cold they're usually served at. Chards, especially, develop fragrance notes and a buttery texture when slightly warm - 55 degrees or so - than when served the way we American galoots treat them, which is sometimes like soda pop or ided tea. Bubblies, even, open up new territory when a bit warmer. Our obsessive 72D room temp IS too warm for most wines, if held at that for a long time. Merlot, I must disagree, is the sort of jammy, floral thing that tends to close up if chilled and the line between too cool and optimal is fine, indeed. The best way to find your own comfort zone if to take the wine a few degrees too cold and pour it into a LARGE, bordeaux-style glass, cup the glass in both hands, with your palms around the bottom in firm contact, and gradually swirl the wine and smell and taste as it warms up. You'll easily see the difference between the cooler temps and warmer and can find your preferred range. It takes a few minutes but it's a good way to find out what you like.

Final thought: Ain't no Wine Police coming to your door if you want to chill your Merlot or warm your bubblies. What you like is what is right for you.