Wines and Temperature: How to Avoid the Faux Pas

Hosting a dinner party is a fun time for friends together and enjoy food, company, and...wine and spirits. But it can be a little embarrassing if you don't know much about wine, and want to serve it as it is supposed to be. Ugh! Don't let the stress of wine temps get you down... Here's all you need to know about which wines are supposed to be chilled or at room temperature so that you don't stage a faux pas at your own party.

You thought you had all the wine information down when you read that book on what foods pair with reds and which ones work better with whites. You thought you were all set, and then they told you, you had to consider temperature of the wine. It's always something with wine, isn't it? Here's the rule, simple and plain, before we go any further: take your white wine out of the fridge twenty minutes before dinner, and when you do, put your red wine in. Wait! That doesn't sound right, right? It's what many wine experts live by, because it ensures that the white wines aren't too cold and the reds not too warm-as each suffers in flavor when they are.

The flavor of a white wine that is served at dinner will seem less flavorful, and white wines served at room temperature will lose flavor to the taste of just alcohol. Red wines on the other hand, are though typically, to be served nowhere near chilled-room temperature and nothing less; but if reds are left to get too warm, they will inevitably favor the alcohol or vinegar flavor in taste. If your favorite red is served too cold, it will taste acidic from the tannins, and have lost the nice flavor initially apart of it.

Ok.ok.. so here are the examples you need to know about for conducting the best serving aptitude with wine:

1) Chardonnays and full-bodied whites should be served at 55 degrees-otherwise known as cellar temperature. (Go ahead and use that term-you'll look sophisticated).

2) Champagne and anything that sparkles should always be chilled at least an hour and a half before serving. If you opt for the standard ice bucket, put your champagne on ice and water at least twenty minutes before serving.

3) Sauvignon Blanc, Pinot Grigio and other white wines of the same kind should be chilled also at least an hour and a half before serving.

4) Dessert Wines and anything notably sweet is best served chilled at least an hour and a half before serving.

5) Red wines for the most part-though some exceptions do exist-should be served at what many may perceive as room temperature (65 degrees), but should really not be classified as such as it is much too chilly to be considered room temperature. A good way to get this cooler than warm temperature for your red wine is to either store it in a wine cooler or chill it 20 minutes before serving.