Yes! I am a bit of a Temperature Goldilocks too. My pet peeve is when I'm doing a wine pairing dinner, and they serve the wine at the "right" temperature but it's sitting in my glass for 5 minutes before the food comes. Now, my 12-degree full-bodied white wine has become a 15-degree flabby white wine because the restaurant is warm and full of people. Drives me nuts! At home, I start with all my wines about 2 degrees colder than I actually want them because I live in a very warm apartment block and know that everything I drink is going to warm up fast...
And yet..... with my own eyes I have seen the producer of a famous Châteauneuf-du-Pape serve his own red wine straight from the fridge!
Okay, it was during the height of summer in the south of France and we were all outside. The wine might have been 4-6°C when the bottle was opened but within a few minutes it was 16° in the glass and actually managed to be delicious and refreshing despite the heat surrounding us.
When I take notes of wines I taste, I do note the temperature of the wine and the room. With still whites, I will often give it two evaluations, once when it's cold and another when it warms up, to note the differences and offer a suggestion as to serving temp. Some white wines show themselves a bit more they warm up a bit.
I can't stand warm red wine, warm sparkling, or warm beer not the color of Guinness.
Yes! I am a bit of a Temperature Goldilocks too. My pet peeve is when I'm doing a wine pairing dinner, and they serve the wine at the "right" temperature but it's sitting in my glass for 5 minutes before the food comes. Now, my 12-degree full-bodied white wine has become a 15-degree flabby white wine because the restaurant is warm and full of people. Drives me nuts! At home, I start with all my wines about 2 degrees colder than I actually want them because I live in a very warm apartment block and know that everything I drink is going to warm up fast...
You are speaking my language Vicky!
And yet..... with my own eyes I have seen the producer of a famous Châteauneuf-du-Pape serve his own red wine straight from the fridge!
Okay, it was during the height of summer in the south of France and we were all outside. The wine might have been 4-6°C when the bottle was opened but within a few minutes it was 16° in the glass and actually managed to be delicious and refreshing despite the heat surrounding us.
He knows his serving environment well! Now I am dying to know which producer??? 🤔
Shall we say the one who inspired Randell Grahm's Old Telegram cuvée?
VERY cool!!! 😎
When I take notes of wines I taste, I do note the temperature of the wine and the room. With still whites, I will often give it two evaluations, once when it's cold and another when it warms up, to note the differences and offer a suggestion as to serving temp. Some white wines show themselves a bit more they warm up a bit.
I can't stand warm red wine, warm sparkling, or warm beer not the color of Guinness.
Great methodology! And great way to understand the wines!!
Thinking of where you are! The fall colours must be stunning!! I visited Napa/Sonoma at this time of year once! I was stuck at the fall colours!
I'm actually headed to the Eastern Sierra's tomorrow, where the Fall colors are out. It's a limited window at altitudes over 7,000ft.
As for Healdsburg, I notice the change, but it's a bit more gradual to me.