Red in the fridge

[groucho]

What's so wrong with that? I think it tatses nice cooler, is it really sacriledge?

[Lost soul]

groucho said:

What's so wrong with that? I think it tatses nice cooler, is it really sacriledge?

It is supposed to be but i beleive some are supposed to be better when cool :dunno:

If you like it then jobs a goodun

[grumbledoak]

Depends on the wine. Sparkling Shiraz is normally for the fridge. Most are better near room temperature, though.

[groucho]

grumbledoak said:

Depends on the wine. Sparkling Shiraz is normally for the fridge. Most are better near room temperature, though.

A cool room I imagine. Not 20 degrees.

[grumbledoak]

TheWineDoctor said:

Red wines often also need a little chilling. The 'room temperature' which many regard as the ideal serving temperature for red wines is not an excuse to leave wines languishing in the warmth of today's insulated, centrally heated houses. The ideal serving temperature for many fine red wines is perhaps 14ºC to 18ºC, ...

http://www.thewinedoctor.com/advisory/openservetemperature.shtml

[Mobile Chicane]

Beaujolais and Fleurie benefit from a bit of chilling, I think.

Also if you've got a disappointing (red) Burgundy, add ice cubes and a good glug of Crème de Cassis.

[Rach*]

My elderly neighbour puts her glass of red in the microwave for a quick blast, bless her

[bazking69]

A friend of mine drinks rouge from the fridge. I find the concept totally alien.

[Kneetrembler]

groucho said:

What's so wrong with that? I think it tatses nice cooler, is it really sacriledge?

Whatever Restaurant/Bar you visit on the Atlantic Coast of Spain keep all their Red wines cold, and as you say they are delicious

[dougc]

I've had red fridge cold in restaurants in various bits of the SW of France, particularly around Carcasonne and the Languedoc.

Is chilling it a way of disguising a fairly rough round the edges tipple?

[grumbledoak]

dougc said:

Is chilling it a way of disguising a fairly rough round the edges tipple?

At least, it certainly can be. Less heat means less aroma/flavour.

[sleep envy]

just been on a tour of the Hunter Valley - the vignerons over there keep reds in a fridge as it gets very warm (19-21 deg)

the fizzy reds were at 6 deg along with the whites

[dcw@pr]

imho most whites are served too cold, and most reds too warm

"normal" reds - 17 C

beaujolais - 13 C

Whites - 7 C

As a rule of thumb

[VTECMatt]

Crap Red = Put it in the fridge it helps
Decent Red = Room temperature :up

When I was in Porto in 06 Port tasting, all the Tawny we drank (a lot) was served chilled and was lovely like a silky rose wine how ever chill something decent and it ruins it IMHO.

We sometime get comments our White Wine is not cold enough it gets right on my tits as the colder you chill it the less you can you taste the flavours IMHO.

[V8mate]

Cool not cold. I always chill reds in the fridge for about 15 mins or so before serving.

Can't stand them at room temperature.

I think the French chill them too; 'warm' reds are an English peculiarity.

[Kneetrembler]

dcw@pr said:

imho most whites are served too cold, and most reds too warm

"normal" reds - 17 C

beaujolais - 13 C

Whites - 7 C

As a rule of thumb

Mostly as Beaujolis is crap

[Kneetrembler]

V8mate said:

Cool not cold. I always chill reds in the fridge for about 15 mins or so before serving.

Can't stand them at room temperature.

I think the French chill them too; 'warm' reds are an English peculiarity.

+1

[BarnatosGhost]

dcw@pr said:

imho most whites are served too cold, and most reds too warm

"normal" reds - 17 C

beaujolais - 13 C

Whites - 7 C

As a rule of thumb

at those temps you could serve them on sticks...

[escargot]

Mobile Chicane said:

Beaujolais and Fleurie benefit from a bit of chilling, I think.

Also if you've got a disappointing (red) Burgundy, add ice cubes and a good glug of Crème de Cassis.

Fleurie is a Beaujolais.

But yes, I quite enjoy it chilled as they can be quite acidic and the chilling takes the edge off it.

[escargot]

V8mate said:

Cool not cold. I always chill reds in the fridge for about 15 mins or so before serving.

Can't stand them at room temperature.

I think the French chill them too; 'warm' reds are an English peculiarity.

Probably in some departments. Where we go it most definitely isn't the done thing to chill normal red.