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When serving white wines, you want to serve them in the 58 to 62 degree range. This will
give them the appearance of being chilled, and yet at the same time you'll still be able
to tell their flavors, their bouquet, and their mouth feel. When serving red wine, you'd
like the red wine to be just under room temperature. Sometimes this will require chilling the bottle
if the house is very hot, but more often than not, it should be just by opening it and pouring
it into the glass, you'll find the proper temperature. There are many people who will
chill the Merlot. I'm not necessarily in favor of this idea as it deadens both the aroma
and the flavor. If you're looking for a red wine to be drunk chilled, look for one that
was designed that way, like a German Dornfelder. Little bit fruity in flavor, ever so slightly
sweet, but very very delightful wine.