A cool sleeve, such as the Le Creuset Cooler Sleeve, is less messy. Place the bottle in an ice bucket filled with ice and some water for about 10-15 minutes, but do take regular sips to make sure you’re not over-chilling the wine.Ģ. ‘Chill it down slightly and flavours come into focus, alcohol becomes less apparent, structure tightens up and the wine is more refreshing to drink.’ Quick tips for chilling red wines in a hurryġ. ‘Its flavours become blurred and soupy, its structure softens and alcohol becomes more noticeable. ‘For a red wine, much warmer than 18☌ is too high,’ said Walls. Have you ever been served a red wine too warm? It can easily happen, especially in hotter climates.Įven for full-bodied reds, such as Cabernet Sauvignon or Shiraz, it’s important to stop the wine getting too warm before serving. ‘Don’t go too far,’ said Walls, ‘cool down too much and aromas and flavours become muted, tannins take on an astringent quality and the wine can feel unpleasantly tight.’ Should you ever chill a full-bodied red wine before serving? ‘That’s significantly cooler than many a summer’s day, so don’t be afraid to pop them in the fridge for 30 minutes before serving if the weather’s warm.’Įvans 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. ‘Good summer reds should be served at 10☌-16☌ (50☏-60☏),’ said Richards. ‘The wines that make a cheery partner for those foods naturally share the same kind of character: keen, crunchy, forthright.’ How long to chill red wine for Peter Richards MW in his pick of lighter summer reds to enjoyalso recommends considering what kind of food you eat in the warm, summer months, with simpler, fresher flavours. ‘Wines with modest alcohol levels tend to be more thirst-quenching by their very nature, so as a rule, the lower the alcohol the better.’ Juicy, fruity flavours work better than savoury notes, so opt for a young wine in preference to an old one.’ ‘Go for light- or medium-bodied wines with fresh acidity and discreet, fine tannins. Matt Walls, Decanter’s Rhône correspondent, recommends focusing on style, rather than grape or region. ‘Chilling emphasises tannin and oak, so be careful to serve a well-structured red only a few degrees cooler than usual,’ said Evans.Ī red wine that is pale in colour can indicate tthat it will take well to being served chilled, because it suggests lighter extraction in the cellar. September releases 2022: full score table.Rhône 2021 score table: top white wines.
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