What is your favorite Temp for drinking White Wine

What temperature do you like to drink your white wine at? I like it as cold as the fridge can make it around 37 degrees. What do you like?

Thanks

Rod

Rod, Hi.....

Peronsal tastes vary and in this case yours and mine vary rather enormously. I cannot help but think that at 37 degrees Fahrenheit white wines will show no nose at all and that their flavors will be stifled (almost strangled).

My suggested temperature ranges for a drinking reds or white appear at http://www.stratsplace.com/rogov/temp_t ... _wine.html

Best
Rogov

[Jenise]

Rod, my preferences change with the wine and the weather. Love refrigerator-cold sauv blancs and chardonnays in summer heat for refreshment and aperitifs, but I do tend to like the more complex versions of those plus other whites, when served with food, merely very cool.

Rod, my preferences change with the wine and the weather. Love refrigerator-cold sauv blancs and chardonnays in summer heat for refreshment and aperitifs, but I do tend to like the more complex versions of those plus other whites, when served with food, merely very cool.

Agree with Jenise. When writing up TNs on whites, I always try to emphasise the temp and what changes are noted as wine airs etc. Ice cold does not turn me on!

Doris

Depends on the white wine.

Depends on the white wine.

So as not to be flippant and expand on my answer, the diversity of white wines is really so great that I'm not even sure 'white wine' is a useful category for thinking about temperature. Personally, if they're steely and crisp then I tend to like them colder and if they are richer and thicker I can take them warmer. With everything inbetween. But I think those are pretty common preferences.

Also, I have unfortunately never been very good with knowing the exact degree at which things are served.

Thanks for the specificity. Perhaps there is a professional tasting temperature and a summer evening relaxation temp. Something about the phrase cool, crisp, and white that makes me want to move into relaxation mode. Whites cold bring out the citrus acid and less of the alcohol influence.

Rod

Whites cold bring out the citrus acid and less of the alcohol influence.

Rod

The alcohol is definitely less noticeable as it gets cooler but if it gets too cold then the citrus flavors are also difficult to find. Although again, I don't really know how to put precise numbers to these things.

I like my white wines rather cold as well, probably colder than they deserve but that's my personal preference. I don't know the exact temperature, but generally if I'll pull out a 55 degree bottle it's too warm. If I pull a bottle out of the fridge it's too cold. In the one case I have plastic ice cubes and I'll throw one in the glass. In the other case I can just warm the wine in the glass.

I like whites mostly in the 53 to 57 deg F area (12 - 14 deg C) because that's when, for me, all the aromas and flavors stand out best. Too cold and there are often no aromas to speak of and the wine can taste very acidy with little fruit, though it depends on the wine, of course. On a really warm day, wine can warm up quickly in the glass and bottle (if sitting out), so I do sometimes go for a cooler serving temperature then. cheers, Bonnie

For me it depends on the wine. I've always considered Chardonnay to be the most "red" of whites, as is the only white to often get treated like a red - malo-lactic, oak aging, etc. In fact, I would serve Gamay and Chardonnay at the same temperature - about 55F. Other dry whites about 50F, off dry whites about 45F and bubblies about 40F.

[Robin Garr]

Perfect! That range works very well for me too, Bonnie. I agree with what others are saying about circumstances and specifics altering cases, but in general, if the white wine is good enough to enjoy, it's not going to show best at taste-bud-numbing temperatures. In the restaurant, I invariably reject the ice bucket. At home, I'll take the white wine out of the refrigerator 30 minutes to an hour before dinner.

I like whites mostly in the 53 to 57 deg F area (12 - 14 deg C) because that's when, for me, all the aromas and flavors stand out best. Too cold and there are often no aromas to speak of and the wine can taste very acidy with little fruit, though it depends on the wine, of course. On a really warm day, wine can warm up quickly in the glass and bottle (if sitting out), so I do sometimes go for a cooler serving temperature then. cheers, Bonnie

My wine drinking rule as mentioned in another post last week - reds go in the refrigerator 20 minutes before drinking and whites come out 20 minutes before drinking. My 'fridge is set at 37 degrees. Also, I do not keep my white wine on ice during the meal, a simple terracotta bottle holder is all it needs and I ask waiters not to ice it down either.

At home, I'll take the white wine out of the refrigerator 30 minutes to an hour before dinner.

Wow. You must have a cool house

An hour in my apartment and any white wine would be much too warm, even for me.

I have no idea what the temperature of my wines are served at and no intention of buying one of those wine thermometer gizmos.

I can tell when I put it in my mouth whether its too warm or too cool -- for me .

Generally I like my whites colder in hot weather. Always rather have too cold than too warm as it'll soon warm in the glass and you can then experience that development of flavour as it comes up to a good temp.

Cheap whites intended to be drunk in hot weather without getting in the way of the conversation - fridge.

Anything with any pretensions to quality, straight out of the cellar (55 deg).

I find that people - and restaurants - tend to over chill whites until you can't discern much at all unless you let them warm up. Bad!

And in North America, at least, people tend to over-warm their red wines. Go figure!

At breakfast.
With oysters.
Shared with a gorgeous babe.

Alex R.

At breakfast.
With oysters.
Shared with a gorgeous babe.
Alex R.

So - HOT - is you answer.

Jon,

I'll tell you what I did... I read "temp" and understood "temps", or "time" in French, thinking this was referring to the time of day.

Please excuse the franglais confusion:

All the best,
Alex

Alex - I still like your answer best!