Coming soon to a fridge near you: wine storage wars! Do you and your friends disagree on how best to store and serve wine? As winemakers find innovative ways to bottle wine, consumers need to respect the packaging to maintain the integrity of their favorite drink from the vine. Box wines are especially sensitive to temperature says a study published in the Journal of Agricultural and Food Chemistry. It's natural for wine compounds and oxygen in the air to modify the taste, aroma, and look of wine, according to the study. Temperature speeds up that reaction.
"I would say that the perfect temperature for wine storage is 55°F. You can even say that white wine can be kept a little colder. The real and more important issue is actually temperature variation. You want the temp to be very stable; this is more important than the temperature itself," Jean Hoefliger, winemaker and Alpha Omega wines General Manager tells Yahoo! Shine.
Jennifer Raezer, founder of Approach Guides Wine provides these handy temperature tips:
Dry white wines: 50 to 60°F
Reds, light-bodied: 55 to 60°F
Reds, full-bodied: 62 to 68°F
Sparkling and sweet wines: 45 to 50°F
"Since bag-in-box wines are usually at a lower price point, these wines are for early consumption. They are usually not at risk for variation, because the bag is opaque and protects well against temperature and light," says Hoefliger.
Emily Wines, Master Sommelier and Director of Wines at Kimpton Hotels & Resorts, tells Yahoo! Shine that bag-in-box white wines can be stored in the refrigerator and stay fresh for a long period of time. Reds, however, should be kept on the counter for only a couple of days.
Serving red vs. white
Not all wines should be treated the same. Serve white wine cool, but reds not as cool. "The colder a wine is, the more restrained the flavors are. If you serve your whites too cold, you won't get as much flavor. I like to take my whites out of the refrigerator about 15 to 20 minutes before serving them," says Wines.
You may have assumed that room temperature is a good serving temperature for reds, but that's usually too warm. Wines explains, "When they are served this way, certain aromatics become more volatile and alcohol begins to evaporate. This is why sometimes a red wine burns your nose a little when you smell it. Serving it a tad cool suppresses these characteristics and allows that beautiful bouquet to shine. I put my reds in the fridge when I pull the whites out!"
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