ROOM TEMP OR CHILLED

[ROCK-A-BO]

HOW DO YOU KNOW WHICH WINE TO SERVE CHILLED OR ROOM TEMP? IS THERE A GENERAL RULE OF THUMB OR DOES IT MATTER? I'D LIKE TO FIND SOMETHING SWEET AND FRUITY. NOT TO BIG ON THE BITTER OR EARTH TASTE. HELP!

[winoweenie]

Hi Rock-a-Bo and welcome to the board. As a general rule the formula is white wines need to be chilled from 50 to 55 degrees and red wines are at Jolly Ole'Englands room temp of 65 degrees. WW

[wondersofwine]

As for the sweet and fruity--for whites try a semi-dry Vouvray or a German riesling spatlese. For reds--try a Beaujolais villages or Cru Beaujolais such as Fleurie or Brouilly or Lambrusco (Italian red wine, preferably more upscale than Reunite brand), Mavrodaphne (Greek wine) or ask a wine retailer for a recommendation. Beaujolais is made to be a dry wine, but often has enough fruit flavor to seem a little sweet.

[ROCK-A-BO]

YOU GUYS ROCK. I'LL TRY SOME OF THESE AND LET YOU KNOW HOW IT TURNS OUT.

[Thomas]

Hey Rock, welcome and happy learning here. Do us a favor, however, try not to post in upper case--difficult to read on a screen. I answered your other post for you.

[This message has been edited by foodie (edited 04-23-2003).]