Originally Posted by
UCBeau
room temp around here seems to be in the low 70's, so i have had good luck serving at around 67-69 degrees for reds. i tried pulling some reds out of the wine fridge and letting them warm to maybe 60-63 degrees but the wines just didn't taste right.
UCBeau, try this fun little experiment and take no one elses word for it.
Chardonnay (or any white):
Take out of fridge (and leave it out), open, taste. Then wait 30 minutes. Poor, taste. Then wait another 30 minutes, poor taste. By the 60 minute mark the condensation is almost gone and the Chardonnay is slightly cooled. Then figure out what temp you like it better at.
Red:
Take out of wine fridge @ 56 degrees. Open the bottle (as it works same way and decants at the same time) taste a little, wait 30 minutes as it warms to closer to 60 degrees and taste again and then again another 30 minutes where it's likely to be room temp.
So IMHO, you will then figure out how you like your temp. I know where I like mine, but not everyone is the same. As the wines warm up, the fruit and flavor characteristics change (However 80 degrees is too hot). IE: For whites, if it's really cold, you'll barely get any, you'll get acidity, sweetness, etc but likely little fruit.