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Why it’s time to forget everything you know about wine

by News Room
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In this country, we can enjoy our white wines too cold and our red wines too warm. The colder a white wine is, the fewer aroma compounds are released, so it ends up tasting mostly of acid and alcohol. And while I’ll enjoy a simple chilled red at any time of the year (see above), some of the more complex, tannic wines also benefit from a cooler-than-you’d-expect cellar temperature. The pleasure then lies in unlocking all sides of a wine as it comes down, or up, to room temperature. Or, if adding ice cubes to wine is your thing, disregard all of the above. You do you.

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