| If wine is not served at the right temperature it | | | | should be served immediately after opening. Red |
| could severely hinder the taste and experience of | | | | wine should be chilled for about 15-16 minutes and |
| the drink. When wine however is served at the | | | | they to should be served immediately upon |
| right temperature the wine gains a balance and a | | | | opening. |
| taste that is unmatched. Perfect is the way that | | | | Another easy and helpful way to chill wine to the |
| wine should be and most often times our wine is | | | | right temperature is to have a wine cellar. You |
| not perfect. In fact to often its far from it and | | | | can get a wine cellar for a few hundred dollars |
| many people really never know the difference. | | | | that can hold about 24 bottle of wine or spend a |
| Red wine are best served just slightly below | | | | lot more and get one that can hold an entire |
| room temperature or around 67-68 degrees. | | | | collection. This option is not for everyone but |
| When red wine is served too warm it develops a | | | | something to consider. On a wine cellar you set |
| strong alcohol taste and the real taste of the | | | | the temperature of the wine to the exact |
| wine has all but vanquished. White wine are | | | | temperature you wish to store it at and when |
| served best just slightly below 50 degrees | | | | you are ready to drink simply uncork, decant and |
| Fahrenheit and when cooled properly it has a | | | | enjoy. |
| fresh clean fruit flavor that seems to be full of | | | | A very important tool to have especially when |
| life. If white wine is chilled incorrectly it will taste | | | | you are entertaining guests is a long probe wine |
| weak and lifeless and as though the flavor has | | | | thermometer. When you un-cork the bottle of |
| faded and dulled. | | | | wine you can insert the thermometer to see how |
| The easiest and fastest way to serve wine at | | | | close to being ready to serve it is. Once its ready |
| the right temperature isn't putting it in the freezer | | | | you can either serve the wine in a decanter or |
| for 10 minutes as some would have you believe. | | | | pour for your guests. Once you have plenty of |
| Please do not kill your wine by freezing it unless | | | | practice you will no longer need a thermometer |
| you really want to see all the flavor wave on its | | | | as you'll be able to tell when your wine is cool |
| way out the door. What you should do is fill an ice | | | | enough by the feel of the bottle. I like to |
| bucket equal parts full of water and ice. Then | | | | compare this to learning how to grill a steak. |
| simply submerge the bottle of wine into the | | | | When you grill a steak for the first time its never |
| bucket just to the base of the neck. If you do | | | | right and the way you want it. After you've grilled |
| not have an ice bucket I really suggest getting | | | | steak for a few years you'll be able to serve it to |
| one they are very inexpensive and well worth it. | | | | that perfect shade of pink you like time after |
| If you are having dinner with guests this weekend | | | | time. Cooling wine is the same way(minus the fire |
| and don't have one then just grab a large bowl | | | | and charcoal) tools will help but eventually you |
| and use the steps above to chill the wine to the | | | | won't need them anymore and will serve the |
| right temperature. White wines need to be chilled | | | | perfect bottle of wine every time. |
| in the ice bucket between 20-25 minutes and | | | | |