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Topics: Alcohol, Food and Drink, Advice
Britt Jones
Topics: Alcohol, Food and Drink, Advice
People have realised they’ve been drinking wine so very wrong after an expert came out to show them how it’s really done.
Whether you’re a fan of red, white or rosé, there’s always a particular way you need to store it so that it tastes the best.
For white and rosé, chilled over ice is probably the way that you’d think it should be kept so that you can enjoy its maximum taste.
As for red, I’ve seen people whack it on top of the radiator for a minute to bring it to room temperature on a chilly night, or keep it stored in a cupboard so that it doesn’t go too cold on the countertop.
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But apparently, there’s a rule for wine, and if you use it, you’ll never go back again.
Basically, it’s a rule which makes sure you’re able to have the most amazing sip of vino to pair with your nibbles, without faffing around to get it to the temperature you need it to be.
Dubbed the 20/20 rule, experts at The Wine Society believe it helps to ‘accentuate acidity, bitterness and tannin’.
It’ll also negate the nasty side effects of ruining your expensive bottle because you’ve got it at the wrong temperature.
Temperature can hugely affect the taste of wine, and it can make even the sweetest bottle of red taste acidic and gross if you’re not doing what the experts suggest.
Basically, to follow the 20/20 rule, you need to take your white or rosé out of the fridge twenty minutes before you plan to drink it and to put your red wine in the fridge 20 minutes before drinking.
According to experts at The Wine Society, cooler temperatures help wine to taste the best way possible, as if it’s too warm, it risks becoming ‘cooked, losing nuance and elegance’.
Nobody wants a cooked wine until you’re pining for mulled wine during Christmas.
The experts added: "Too cold and all those wonderful smells and sensations of roundness won't leap from the glass. Note also that wines warm up quickly in the glass, especially in a dining room, or outside in warm weather.
“There's nothing worse than tepid wine, so I prefer to start on the cooler side, especially in the summer."
According to The Wine Society experts, if you have bought a lighter or sweeter wine, it should be of a temperature of around 5C to 10C.
For dry white wine, the temperature should be higher so that it can ‘allow more flavour’.
Red wine, which is a lighter bodied wine, should be at around 10C to 14C, but Pinot Noir should be 15C or below, with Rioja wine should be no higher than 18C.
Champagne and dessert wine should be kept at 5C and 7C respectively, according to Wineware Racks & Accessories.
They also suggest uncorking and decanting red wine at least 30 to 60 minutes before serving.
At least now, if you have a fancy dinner party, you’ll be able to show off your amazing wine skills and people will ask you how ‘wine tastes so much better when I pop around yours’.