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To chill, or not to chill your wine
Posted on Wednesday, January 18, 2012 at 06:09 PM by mbc
The business of whether to chill a wine or not is very much a personal choice. If it helps, the general convention is to chill white wines, but to keep the reds at a normal room temperature. This way all the flavours and aromas of the wines are at their best. Although there is no rush to get started on your bottle, you should be aware that once opened the wine is exposed to the air (even if you recork it) and this is not good news! To ensure that the wine continues to taste as it should you will need to get to the bottom of the bottle within 3 days of opening it.
Has anyone tried chilling red wine? It would be interesting to hear comments of your experience.
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