chilled vs. room temp

[jbackhaus]

How can I tell when to chill a wine before serving?

Janet

[Innkeeper]

Hi JBH, and welcome to the Wine Board. Reds at 60-65 degrees F. Lt reds, e.g. Beaujolais, Bardolino, definitely 60 degrees. Whites 55 degrees. Sparkling 55 degrees. Dessert 45 degrees. All relative. The most important thing is if you don't have a cool wine cellar, and keep your wine in a warm room, room temperature won't work, and in fact over a not very long time, will ruin the wine. So, chill even reds a little before opening and serving.

[jbackhaus]

Thank you InnKeeper. Great answer. I am just starting this "hobby" and I love to test new wines. Have not found a favorite, I just know that I do not favor dry wines.
Can you name a few "slightly sweet wines"? Too sweet is not for me either. I like to finish a bottle when I open it.

[Innkeeper]

The easiest widely available sweet red wine is Lambrusco from Italy. Tasting sweet but actually dry are the Beaujolais family. Try just plain Beaujolais, Beaujolais Villages, or the Cru Beaujolais that usually don't say Beaujolais on the label such as Fleurie. The 2002 Georges DuBoeuf, Flower Label, Fleurie is our favorite hamburger wine right now. It really has a floral aroma and initial taste.

White wines include riesling from Germany or America that do not say "troken" or "dry" on the label, and chenin blanc from the Loire region of France, called Vouvray; or from America that says chenin blanc and does not say "dry" on the label.

[This message has been edited by Innkeeper (edited 03-14-2004).]

[plonk]

I had a very nice Moscato (Sutter Home 2002) the other day. But maybe this is a little too sweet for you? It's a white wine with a slight taste of honey - but the taste won't stay for long ... and that's something I like. I'm also a beginner and English isn't my native language, so I'm sorry if my descriptions seem to be a little strange some times.