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Wine Wise - Temperatures Wine Should Be Served At

( Originally Published 1933 )

The temperatures at which the different wines should be served are important. Each wine has a distinct reaction to temperatures. The fine bouquet of certain wines is brought out best when they are cold. Others appear to better advantage when they are served at the temperature of the room or the cellar. Under no circumstances should ice be put in any wine, because it destroys the bouquet of all wines and the effervescence of Champagne.

The Clarets should be served at the temperature of the room. It is advisable for the person who intends to serve Claret to have the bottle brought into the room an hour before dinner is served. Take the cork out of the bottle and stand it on the sideboard, allowing the wine to breathe, so to speak. After the wine warms to the temperature of the room, the ethers develop and the lovely perfumes of the wine are much more readily enjoyed.

On the other hand, no wine which is to be warmed should be placed near a radiator nor should the bottle be dipped in hot water in order to raise the temperature. This treatment kills the finer qualities of the wine which refuse to be heated in a hurry.

Burgundy is served at the temperature of the cellar and it is not necessary to bring the bottle into the room in advance.

Dry white wines such as Chablis, Riesling, Hock and Moselle should be served cold at about 50 degrees Fahrenheit. The sweeter the dry white wine the colder it should be served. Sauterne, for example, should be chilled a little more than Riesling. White wines may be cooled by placing the bottles in the refrigerator an hour or two before the wine is to be served. But do not leave the bottles in the refrigerator indefinitely.

Champagnes, naturally fermented in the bottle, are served at colder temperature than any other type of wine-about 35 degrees to 40 degrees Fahrenheit. They are chilled in the refrigerator or by placing the bottles in buckets of cracked ice until the wine is served. Sparkling Burgundy should be cooled but not served too cold.

Port is served at the temperature of the room. In fact, many connoisseurs of Port like to hold the glass in the cup of their hand so as to warm the Port slightly by the heat of the body, which seems to stir the sleeping aromas to life.

Sweet wines such as Sherry, Angelica, Tokay or Muscatel are served cool, but not chilled.

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