To chill or not to chill?
Well, the answer is almost always…chill! That applies to both wine and life, but we aren’t quite qualified to give you that kind of life advice, so we’ll just stick to wine advice. The key to chilling any wine, both white and red, is to trust your senses. Notice the nuances in the aroma, flavor, and mouthfeel. Is the alcohol jumping at your nose and the oak flavors omnipresent? Perhaps it’s a little too warm. Do the aromas and flavors leave more to be desired? Then leave the bottle out at room temperature to warm up a bit. At the end of the day there’s no right or wrong way to drink wine, but here are a few tips and tricks we’ve learned over the years to help you enjoy your bottle of Del Rio or Rock Point to the fullest.
Not all red wines are created equal
Our red wines run the gamut in flavor, intensity, and acidity…and so should their serving temperatures. Delicate, acidic, and lower tannin wines (like our Pinot Noir and Cabernet Franc) are best enjoyed slightly cooler than more full-bodied reds. These lighter wines should be served at about 55-60°F. While fuller bodied wines (like our Syrah and Claret) should be closer to 60-65°F. Since most of us don’t have time or patience to accurately take the temperature of our wines, aim to refrigerate your lighter red wines for about 30 minutes before serving. Pop the more full-bodied reds in the fridge for around 15 minutes.
Colder isn’t always better with white wine and rosé
While most red wines are often served too warm, white wines can be served too cold. Like reds, fuller-bodied white wines should be served slightly warmer than their lighter and fruitier counter parts. Creamy Chardonnays and other heavier, oaky white wines should be served between 50-60°F, so chill these for 30 minutes before serving. Lighter and more acidic white wines, like our Grenache Rosé or Pinot Gris, should be served a little colder at 45-50°F. Chill these wines for about 1 hour in the fridge.
But…what about Rose Jolee?
Sparkling and semi-sparkling wine (we’re talking to you, Rose Jolee lovers) should be served even colder, at about 40°F. The sacred CO2 that creates the tiny bubbles stays trapped in cold liquids better than warm liquids. So remember, if you want more bubbles, keep it chilled!
If you are ever in doubt, serve your wine a few degrees cooler than room temperature. This will allow the release of rich and powerful aromas as the wine warms up to the room temperature. You can simply taste as you go to figure out which temperature is best. Keep these general temperature ranges and chilling times in mind when serving your next bottle, but remember, it’s always up to you!