News Round-Up

This was a busy week in the world of wine, so rather than focus on just one topic or story in particular, I thought it would be useful to offer up a handful of links that are worth taking a look at over the weekend...preferably, as always, with a nice glass of wine in hand.

In Wednesday’s New York Times Food Section, Eric Asimov extolled the beauty--and gulpability--of the 2008 Riesling Kabinetts from Germany’s Mosel. The link is here. Read about them, then pick up a bottle, find a porch somewhere, and revel in the summer-like temperatures.

A few days earlier, the Wall Street Journal ran a brief piece on serving temp, something that, as the writer points out, is especially important this time of year. It’s a solid refresher on how to make the most of your wine. The article is linked up right here.

Finally, if you’re in the mood for something a bit denser, take a look at Mike Steinberger’s column in Slate this past week. I don’t know that I agree with his argument or not--and I wouldn’t say so either way here!--but it’s a fascinating read. Sip a Burgundy and a Bordeaux while working your way through it and deciding where you stand.

Read rest of entry

What Temperature Works Best?

It’s important to serve your wines at the right temperature, especially this time of year. The heat and humidity of summer demand a careful consideration of how you chill and serve your wine, whether you’re dealing with reds, whites, sparklers, or sweets. After all, an overly cold white won't taste like much at all, and a room-temperature red, with all its typical cooked fruit and alcohol, is pretty much the opposite of refreshing, and definitely not what you need these days.

While the temperature at which you enjoy a wine is a personal matter, most people still drink their reds too warm and their whites too cold. So while the chart below, published by Consumer Reports, is just a guide (they seem to make the assumption, for example, that all Chardonnays fit into the “heavier” category, which is clearly not the case), it nonetheless is a good starting point to begin exploring how you personally prefer your wines to be served. And, hopefully, the beginning of an even more enjoyable wine experience.

Read rest of entry

Wine on Ice!

There's a fantastic column in today's New York Times Food Section. In it, wine writer Eric Asimov says what so many lovers of complex white wine already know: That drinking it too cold is the best way to diminish the amount of pleasure it ultimately delivers.

The opposite side of this coin is serving red wine too warm, which, when temperatures climb high enough, can result in fruit that tastes flat or even cooked. And with high-octane bottlings, it can make the alcohol jump right to the fore and overwhelm everything else. (Ever tried a room-temperature Barossa Shiraz?) Which is why, at home, I taste all of my wines--as long as the situation allows it--right from the cellar at 55 degrees. As often as not, the reds only need a couple of minutes in the glass to come up to the optimal temperature, and the whites, surprisingly enough, are typically ready to go, especially if I'm drinking the white Rhones and Burgundies I love so much.

The point is this: Don't be afraid to experiment with the temperatures at which you serve and enjoy your wine. The only thing you have to gain, after all, is more drinking pleasure. Which is what it's all about anyway.

Read rest of entry