We’ve given you plenty of ways to chill a white wine fast. But how much should you chill it? The New York Times explains:
Photo by Anne Lowe
Serving whites too cold seriously compromises good bottles, muffling nuances and complexities. Conversely, mediocre whites ought to be served ice-cold; the temperature masks any flaws.
Next time you splurge on the good wine, leave it on the counter a bit, or pour it out while you’re still cooking dinner. But your Banrock Station should be served fresh out of the fridge.
As for red wine, you might want to stick it in the fridge 15 minutes, says the Times. Reds taste best at “room temperature” — the temperature of a room with stone walls, heated by firewood.
The Times piece tackled five other “commonly held wine myths”, though if you aren’t a wine buff, you probably haven’t even heard of these myths. The bottom line is that really, you can enjoy wine however you like.
If you really prefer ice cubes in your white, go ahead. Put cordial in the damn thing if you want. Wines vary widely, so even the “rules” are based on experimentation.