Originally Posted by jrussell
What do you recommend as a serving temperature for the red sparklers? I have an Australian sparkling Shiraz (75%) Cabernet (25%) which I have been wanting to open but was unsure whether to the cool the wine. I assume the Shiraz will be about as assertive as the Alma 4 Syrah.
Gaucho100K, as has been said many times, you are an outstanding asset to this forum and I find your comments immensely helpful, since after many years of delay I am planning my first visit to Argentina in March.
Thank you for the kind words, and very glad to hear you will be heading down here in March. Im sure you will not be dissapointed and will have a great time.
Regarding temperature for red sparklers, Im of the opinion that they should be served at the same temp. as higher end white champagne. This means somewhat higher temperature than a NV Champagne, or approx 7-8 degrees C. I think lower temperatures would kill the nose competely. I dont think its appropriate to not chill red sparklers, since the CO2 would show very poorly at usual red still wine temperatures.