Dow Jones. By Dorothy J. Gaiter and John Brecher. Summertime Heralds Time for Chilled It may sound blasphemous but some chilled red wines reveal a soulfulness and juiciness. Tastings columnists Dorothy Gaiter and John Brecher taste test several red wines to see which can the big chill. To Read the Full Story. Subscribe Sign In. Continue reading your article with a WSJ membership. Juicy, fruity flavours work better than savoury notes, so opt for a young wine in preference to an old one.
Evans also recommends putting a wine in the fridge for half-an-hour, which will particularly tone down the sensation of soupy warmth in a relatively high alcohol red. The short answer is yes, sometimes. Have you ever been served a red wine too warm? It can easily happen, especially in hotter climates. Like Goldilocks, somewhere in between is just right.
Thank You! We've received your email address, and soon you will start getting exclusive offers and news from Wine Enthusiast. Dessert wines like Sauternes fall into the same range. Prosecco , or similarly light-bodied fruity sparklers work better at the bottom end. Advance Planning. This rule applies to most everything in life. Stick reds and whites in the fridge and remove them an hour or two before dinner. The Freezer. Loaded bottles into the icemaker as friends grew ambitious with their consumption, only to forget them and find an icy explosion the next morning.
While quality may not diminish at such extreme temperatures, the risk of a mess rises. When the water in wine freezes, it expands and can push the cork out in part or full, or even crack the bottle. This allows the egress of oxygen, which starts the clock on oxidation. If you use the freezer, set a timer for 30 minutes. Slip the bottle into an icy salt bath.
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