Many of us make the unforgivable mistake of serving uncooled wine.
The commonly used wording is "room temperature", which is a widespread headache for sommeliers and just people who know about wine. Remember once and for all, and also teach your children and grandchildren - red wine should be chilled!
There is no "room" temperature. Medium-bodied red wines should be chilled in the refrigerator to approximately 17 degrees. This applies to wine made from grapes such as Barbera, Cabernet Franc, Grenache (aka Garnacha), Merlot. Such wines, as a rule, have a strength of 12% to 17% and are ideally combined with all fried dishes of Italian and Spanish cuisine: paella, risotto.
Meat dishes are accompanied by rich red wine of such varieties as Bordeaux, Cabernet Sauvignon, Boy, Shiraz, Nebbiolo, Allianico. Moderately sweet, rich, firm, they are purple to purple in color and should be served after at least half an hour in the freezer. Yes, in the freezer, forget about the "room temperature" of the red wines.
Light red wines, acidic, pale ruby, should also be served after chilling in the freezer for at least 30 minutes. Ideally combined with simple dishes such as pasta, pizza, cheese, bread, chicken, duck, turkey. The most famous variety is Pinot Noir.
Rosé wines - light, juicy, more often dry - should be chilled in the freezer for 40 minutes. Mediterranean cuisine is an excellent accompaniment to such varieties as pinot noir rose, zinfandel (Californian - in any store), merlot rose, tempranillo (classics of Spain, specifically - the Rioja region). Salmon color is not to be confused with anything. This is the alphabet.
From simple to complex. White dry wines should be served in an ice bucket, this will be about 7 degrees - the most suitable temperature for them. Riesling, Sauvignon Blanc or Hungarian Tokaj, as well as Muscat, Pinot Gris and Aligote are the most famous grape varieties, the wines of which are ideally combined with salads, vegetables, fish and chicken.
If you are thinking of serving soft cheese and fried vegetables, buy a flavored white wine (also known as “perfumed”) and put it in the refrigerator the day before the meal. In the most extreme case - 40-50 minutes before. These are wines such as Torrontes, White Muscat and Riesling. The color of such wines, as a rule, is yellowish, the aroma is pronounced floral and fruity, peach, apricot. As a rule, women are very fond of just such wines.
And with almost any dishes from fish, chicken, turkey, pork, with vegetables, mushrooms, nuts and soft cheeses, white full-bodied wines go well. These are the well-known varieties of Chardonnay and Semillon. The aroma is fruity, with notes of oak and vanilla. It is pleasant to look at its golden color, how pleasant is its dense, rich taste, if served at the right temperature; for this, such wine must be chilled in the freezer for 50 minutes before serving.
Dessert wine. Madera, port. Here they just need to be served - at room temperature. Ironically, it is the port that our people keep in the refrigerator. Take the port out of the refrigerator, store it in a cupboard, and serve it at a "natural" temperature.
