FoodBanter.com - View Single Post

wrote:

> Between red and white wines, is it a standard that white wine should
> be slightly chilled, while red wine is served at room temp., and even
> decanted to let it "breathe?" OR, is it a metteer of personal
> taste, OR different for different types or varieties?

It's ALWAYS a matter of personal taste, in my opinion. But whites are
generally served chilled to about 50F and reds are generally served at "cool
room temperature," which I interpret to mean about 60F.

> This line of musing all started because I have two bottles sitting
> here, a reisling and a shiraz. Should I put one in the fridge, and
> leave the other on the counter? Company is coming tomorrow, and
> probably some of them will bring other bottles.

Put them both in the fridge. Take the shiraz out about 30 minutes before the
company arrives and open it. (That's another thing; reds are supposed to
benefit from "breathing.") Take the reisling out about 10 minutes before
the company arrives.

But I emphasize: IT'S A MATTER OF PERSONAL TASTE.

Bob