Room Temperature Whites

[Warren EDWARDES]

I'm drinking a room temperature (because I was thirsty and nothing suitable in the fridge) Waitrose Manzanilla. The palate and nose really come out at room temperature rather than chilled.

I'm really enjoying it. It isn't crisp but has quite a rounded big mouthfeel.

Any thoughts on room temperature white wines?

 

[Thom Blach]

White Burgundy is best at something close to room temperature, if the room is not too warm.

 

[bob parsons]

Really depends on style of wine, past experiences etc. I usually start off quite chilled, see where the wine is going as it airs and warms up..then decide which is optimum temp.

 

[Uillaim Tait]

Musar certainly. I agree with Tom on Burgundy. I think a lot of white wine is drunk too cold, some styles can suit it but can only think it nullifies some of the complexity of better or more ageworthy whites.

 

[charlestaylor]

I think most oxidative whites, Musar, old fashioned Rioja are definitely best around 13 to 15 degrees. And come into their own with the cheese course.

 

[Steve Slatcher]

Temperature is very important and people should be aware of that, but I don't believe in simple rules that work best for everyone. I generally prefer white wines at fridge temperatures, initially at least.

 

[Will Devize]

The 30 minute rule of thumb has always served me well: sparklers and light-bodied whites removed from fridge 30 mins before serving; all other whites chilled for 30 mins in fridge from cellar temp; all reds served at cellar temp.

It goes without saying that central heating and ambient temperature will have a bearing on the timings of this rule. I live in a Victorian house which is exceptionally draughty, badly insulated and generally quite uncomfortable so the effects are not as pronounced as one who lives in the comfort of a modern dwelling. Having said that the original ceiling roses in my reception rooms are an absolute delight that more than mitigate the near arctic conditions inside.

 

[Dan Baillie]

I posted a while back that I find aligote immeasureably better at room temp and, increasingly, a lot of white burgs better after a while out of the fridge. However, I do struggle with champagne at anything above properly cold!

 

[Tim York]

Musar certainly. I agree with Tom on Burgundy. I think a lot of white wine is drunk too cold, some styles can suit it but can only think it nullifies some of the complexity of better or more ageworthy whites.

I agree in general but I sometimes find that very cool temperatures help to conceal the faults of certain whites, e.g. blowsy warm climate Chardonnay.

 

[Steve Slatcher]

It goes without saying that central heating and ambient temperature will have a bearing on the timings of this rule.

It depends on your fridge and cellar temperatures too.

My "cellar" is set to 12C, which I think is too cold even for Beaujolais.

 

[Will Devize]

It depends on your fridge and cellar temperatures too.

My "cellar" is set to 12C, which I think is too cold even for Beaujolais.

Indeed Steve. Mine is currently at 15C which is about right for the '30 min rule'. Think I might have borrowed this rule from Jancis!

 

[Steve Slatcher]

Ah, so the rule also applies to reds from the cellar. From what you wrote, I thought you drank reds STRAIGHT from the cellar.

 

[charlestaylor]

Thread drift....

I live in a Victorian house which is exceptionally draughty, badly insulated and generally quite uncomfortable so the effects are not as pronounced as one who lives in the comfort of a modern dwelling. Having said that the original ceiling roses in my reception rooms are an absolute delight that more than mitigate the near arctic conditions inside

Those ceiling roses must be pretty amazing.

 

[Richard Ward]

Most truly fine dry whites are best at, or close to, room temperature - be they from Bordeaux, Burgundy, Rioja etc. The exception for me is Riesling, which should always be a few degrees lower.

 

[Keith Prothero]

I do not like the room temperature description as of course it varies so much. For example ,today in the Cape my room temperature is currently a rather uncomfortable 26c ,and the outside temperature 39c.
It always irritates me when reds are served at room temperature in warm climates,with many sommeliers even considering this is correct. 9 times out of ten both here and in the UK,I need to ask for an ice bucket
Of course,in the UK this is not very often as 9 times out of ten I take my own wine
Whites is not such a problem as I tend to drink white wine at warmer temperatures than the restaurant serves them ,so just need to leave in the glass for a short time

 

[Richard Ward]

I would much rather have a wine served too cold than too warm - it is much easier to rectify.

 

[Richard Zambuni]

I'm not sure I'd drink any white wine at full 'room temperature', but I do make sure that white burgundy, white Rhone, and oxidative white riojas are given a chance to warm up a little in a decanter before being served. I'm also not averse to fino sherry and manzanilla warming a little in the glass and as Warren states they then have a pleasantly broader taste profile. However, like Tom, the thing that I am most sensitive too is over-warm reds which I find really troubling.

 

[Richard Ward]

In terms of wine, I always take room temperature in the (very) old sense of 17/18'c.

 

[Matt O'Connor]

I find the Le Creuset wine sleeves very helpful. Removed from the freezer, they make a white wine or champagne bottle in a 13C cellar around 8-9C in 15 mins or so. The bottle can then be brought to the table and poured and the wine will warm up a little in the glass. The sleeve can be reapplied to the bottle at the table to keep it at 10C or so (as the sleeve will of course lose some of its cooling ability as it too warms up). Much more efficient and easier than ice.

This helps to negate the issue that even eg white burgundy served straight from a 13C cellar is getting to the upper end of the optimal temperature range (understanding that said range was point of the the thread!!) pretty quickly by the time it's sat in the glass for 10 mins. I think it is best however for vintage champagne where I tend to find that once it goes above 12-13C, my enjoyment of it deteriorates significantly.

 

[Darren Brogden]

Interestingly, I've been experimenting this evening with Craig Hawkin's Testalonga Mangaliza. It's 100% Harslevelu and made oxidatively with a small amount of sulphur added at bottling. Starting at about 13C all I could taste with bruised apple but as it gradually warmed up to 18C more and more was revealed. Sweet apple flavours at first then apricot and finally pineapple revealing themselves. There's a bit of tannin in the wine that became more evident as the temperature increased but without doubt I prefer it at the higher temperature.

I also agree that over warm reds, especially in hot climates need to be avoided. It really doesn't hurt to chill them in the fridge first or even have them in an ice bucket if drinking outside.

 

[Mark Carrington]

I regularly battle with waiters over leaving white wine outside the cooler or worse ice-bucket. Sommelier usually check before trying to re-freeze our wine.

 

[Paul Vandenberghe]

Agree with much of the above though I don't drink whites at room temperature (20c or thereabouts at home). Champagne at fridge temperature, stickies and aromatic whites next and then descending order of body of wine down to around 15-18c for full bodied reds. In summer I often have to ask for ice buckets for reds and refuse same for whites in restaurants as well.

 

[Will Devize]

Ah, so the rule also applies to reds from the cellar. From what you wrote, I thought you drank reds STRAIGHT from the cellar.

Yes Steve, just re read my post and agree it's a little ambiguous. I would usually allow reds 30 mins or so to warm up from cellar temp and completely agree that almost any serving temperatures are forgivable bar a tepid red!

 

[Peter Kleban]

Opened a Guigal Condrieu at room temp the other day (please don't ask why!). Definitely a bad idea, it was bloody awful. At fridge temp I rather enjoy it, tho.