BRIAN'S ANSWER: This is an important question, because temperature can significantly affect the flavor and texture characteristics - and therefore your enjoyment - of almost any wine.  Each wine and vintage has its own set of preferences, but generally speaking, the rules we adhere to at Pluckemin Inn are:

LIGHT WHITES:  grapes like Sauvignon Blanc or Gewurtztraminer should be kept fairly cold – at about 40 - 45 degrees Fahrenheit.  This is roughly the temperature of most refrigerators.  These grapes do open up slightly, so even 10 minutes out of the fridge or ice bucket should yield the full flavor.  The cold temperature complements the crisp nature of these grapes.

FULL WHITES:  Chardonnay, especially from Burgundy, and most dessert wines should be served just slightly cooler than cellar temperature, or about 50 – 55 degrees.  If your wine has been chilling or in a refrigerator, about 15 minutes at room temperature should be perfect for pouring.  Many people don’t know that many of these whites need to open up similar to reds, and the open bottle at room temperature usually does it.

MOST REDS:  Almost all red wines, from medium bodied Merlot & Petit Syrahs to large grapes like Cabernet and Zinfandel, should be served at about 58-65 degrees.  Many restaurants make the mistake of serving red wines far too warm, which can create a flat or bitter flavor.  Depending on vintage, reds also need a bit more time to open up, so keep that in mind when figuring out temperature.  If you order a red, and it tastes too warm, there’s nothing wrong with putting it on ice for 8-10 minutes or so prior to serving.

Hope that helps…and remember to enjoy life one sip at a time.

If you have a wine-related question, just email it to bhider@pluckemininn.com!