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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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I read that a Sauternes should be about 55 degrees. In practical
terms, how many hours in the fridge is that? |
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![]() > If the bottle is at 100degrees you'll need some time. :-) > If we assume 70 and that your fridge holds 45 you'll probably need 2 hours, > Anders Ah, good points. I hadn't considered the question of a "starting temp." It's not in a temp-controlled cellar (it should be; I know). It's just in a cool part of my basement. I'll just stick it in for a couple hours. Thanks. |
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![]() > skrev i melding oups.com... > >> If the bottle is at 100degrees you'll need some time. :-) >> If we assume 70 and that your fridge holds 45 you'll probably need 2 >> hours, >> Anders > > Ah, good points. I hadn't considered the question of a "starting > temp." It's not in a temp-controlled cellar (it should be; I know). > It's just in a cool part of my basement. I'll just stick it in for a > couple hours. Thanks. > You are welcome. Do also take note of Emery's excellent suggestion of a bucket of ice and water. That works more quickly and has the additional advantage that if you find the wine still is too warm it is easy to put it back even when opened. Anders |
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Unless the sauterne you are drinking is a New York State's Taylor or a
California Gallo, to me 55 degrees will mask the wines nuances---60-65 is fine. I'd err on the side of less time in the ice box, unless you have no access to ice and a bucket. If you don't like tap water you can freeze up some Evian. "Anders Tørneskog" > wrote in message ... > > > skrev i melding > oups.com... > > > >> If the bottle is at 100degrees you'll need some time. :-) > >> If we assume 70 and that your fridge holds 45 you'll probably need 2 > >> hours, > >> Anders > > > > Ah, good points. I hadn't considered the question of a "starting > > temp." It's not in a temp-controlled cellar (it should be; I know). > > It's just in a cool part of my basement. I'll just stick it in for a > > couple hours. Thanks. > > > You are welcome. Do also take note of Emery's excellent suggestion of a > bucket of ice and water. That works more quickly and has the additional > advantage that if you find the wine still is too warm it is easy to put it > back even when opened. > Anders > > |
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![]() "Joe "Beppe"Rosenberg" > skrev i melding ... > Unless the sauterne you are drinking is a New York State's Taylor or a > California Gallo, to me 55 degrees will mask the wines nuances---60-65 is > fine. I'd err on the side of less time in the ice box, unless you have no > access to ice and a bucket. If you don't like tap water you can freeze up > some Evian. Ouch - New York State? Being here in Europe I automatically thought of the real stuff. Isn't the practice of malappropriating names outlawed in the US? Hmm, I'd still go for 55F considering that it will warm up in the glass - do we have a Sauternes expert in this ng? (For a second opinion, Beppe! :-) Anders |
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On 11 Apr 2006 08:24:59 -0700, "cwdjrxyz" >
wrote: > wrote: >> I read that a Sauternes should be about 55 degrees. In practical >> terms, how many hours in the fridge is that? > >In addition to the good responses of others, you may also need to >consider the temperature of the wine glasses. And the temperature of the fridge! If you really want to get anal about it you should bear in mind that the required temperature wil depend on the aromas in your particular bottle. Oh, and personal preference. Wasn't there somone famous who used to drink Yquem with ice? Personally I would concentrate on enjoying the wine rather than fretting about the precise temperature. -- Steve Slatcher http://pobox.com/~steve.slatcher |
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On Tue, 11 Apr 2006 19:02:35 +0200, Mike Tommasi >
wrote: >Agreed. Translated into more practical terms, you should be aware that >there are all kinds of Sauternes produced, not all Sauternes is good, in >fact very few are. A bottle under $40 cannot be any good (at that price >you cannot find good botrytis wine, it simply costs a lot to make...), >so these bottles are best tasted very cold indeed. > >Even pricey Sauternes can be mediocre, if you want to experience good >Sauternes then go for the really reliable stuff. For these, 55 degrees >might be a little on the cold side. A cold wine will warm up fairly fast >at today's room temperatures, if it is too cold pour some in your glass >and wait a bit, try it as it warms up and see at which point it hits the >spot... And you haven't even begun to consider the cost of that pound of French foie gras that is de rigeur for enjoyment of a sauternes. Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" www.thunderchief.org www.thundertales.blogspot.com |
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On Tue, 11 Apr 2006 19:02:35 +0200
Mike Tommasi > wrote: [] > Agreed. Translated into more practical terms, you should be aware that > there are all kinds of Sauternes produced, not all Sauternes is good, in > fact very few are. A bottle under $40 cannot be any good (at that price > you cannot find good botrytis wine, it simply costs a lot to make...), > so these bottles are best tasted very cold indeed. > Okay, we've occasionally discussed the cost to produce a bottle of wine. You cite this precise number most, uh, confidently. Would you be so kind as to break out the assumptions so that us poor folk can understand where the $40 (depart cave, of course) comes from? My thanks in advance! ![]() -E -- Emery Davis You can reply to ecom by removing the well known companies |
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Anders Tørneskog wrote:
> "Joe "Beppe"Rosenberg" > skrev i melding > ... > >>Unless the sauterne you are drinking is a New York State's Taylor or a >>California Gallo, to me 55 degrees will mask the wines nuances---60-65 is >>fine. I'd err on the side of less time in the ice box, unless you have no >>access to ice and a bucket. If you don't like tap water you can freeze up >>some Evian. > > Ouch - New York State? Being here in Europe I automatically thought of the > real stuff. Isn't the practice of malappropriating names outlawed in the > US? Alas, no, Anders. There are "Champagnes" being made in California, "Ports" being made everywhere and even still some "Chablis." Of course, none of these wines can be exported to the EU, but in all honesty none of them have any desire to do so, sitting as they do near the bottom of the quality hierarchy. > > Hmm, I'd still go for 55F considering that it will warm up in the glass - do > we have a Sauternes expert in this ng? (For a second opinion, Beppe! :-) Mr. Hugh Johnson advocates a much lower serving temperature in his Pocket Wine Book (37-45 F, 3-7 C). That sounds a bit crazy to me, but I don't drink enough Sauternes to know firsthand. Mark Lipton |
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![]() Mark Lipton wrote: > Mr. Hugh Johnson advocates a much lower serving temperature in his > Pocket Wine Book (37-45 F, 3-7 C). That sounds a bit crazy to me, but I > don't drink enough Sauternes to know firsthand. > Mark Lipton Yes, Johnson suggests a rather low temperature for Sauternes. However he suggests 54 - 57 F for the best sweet German wines in his encyclopedia, while he suggests 46 - 50 for good German and Austrian wines and 50 - 54 for best dry German wines. I also remember reading that the late Baron Philippe de Rothschild had some very old Sauternes in his cellar. He sometimes served some of his extremely old Sauternes that was beginning to show a bit of oxidation, slightly frozen, and he claimed this made it much more refreshing and drinkable. I think Johnson's suggestion might not be much too low for generic Sauternes blends at the lower end. The low temperature makes they less cloying, and most do not have much interesting bouquet to lose be cooling too much anyway. However I avoid poor sweet wines, when possible. However, for mature Yquem, I start out at cellar temperature in the 50s F range. Sometimes if the wine is very hot with alcohol and has plenty of fruit, it is more refreshing at a slightly lower temperature. I have some silver bulbs with stems filled with a liquid and keep these in the freezer. If you want the wine just a bit colder, you only have to stir the wine in the glass a bit with these devices. Unfortunately I do not remember where I bought these devices many years ago. |
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I like Sauternes with my seared foie gras...but I like the Foie Gras served
warm. I prefer red burgs however with my foie gras. "Mike Tommasi" > wrote in message ... > Ed Rasimus wrote: > >> >> And you haven't even begun to consider the cost of that pound of >> French foie gras that is de rigeur for enjoyment of a sauternes. > > It goes well if you quickly toss slices of raw fattened duck liver in a > pan before serving (thus removing most of the fat). > > The habit of serving cold slices of cooked foie gras is questionable, foie > gras is mostly fat, and fat does not go well with sweet and relatively low > acidity wines like most Sauternes. > > -- > Mike Tommasi - Six Fours, France > email link http://www.tommasi.org/mymail |
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Earlier in this thread, mention was made of some English writers
recommendations on the optimum temperature for keeping Sauternes(Barsac's too). I believe people in the UK in general keep their homes chilly by American standards. When an Englishman decrees wines like Domaine Penguin be served at room temperature, they mean in the 60's, the US room temperature even with increasing fuel costs is 5 degrees higher. Also the UK palate differs then the denizens on there other side of the pond. Specifically they have a better appreciation for older wines and flaws while we Yanks prefer fruit bombs. To an English person a 30 year old champagne is just reaching its peak. To an American that same bottle is over the kill. > wrote in message oups.com... > > wrote: > > I read that a Sauternes should be about 55 degrees. In practical > > terms, how many hours in the fridge is that? > > The blondes are restless tonight... > |
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