WARM WHITE WINE SUCKSTuesday, July 15, 2014
I am not a wine expert. I know what I like and what I don't like. I am guilty of buying what is on offer rather than what is in fashion and I have no idea what people use wine stoppers for- surely you just finish the bottle with your loved one, no?
I tend to lean towards white wine in the summer and for many years I was very guilty of throwing a few ice cubes in my glass- shock horror the wine police shout! I tend to be a glass holder and carry it around with me, which does not help keep my white wine cold and therefore a few ice cubes solves the problem. The only issue with this is that you have to drink fast to stop the cubes melting and diluting the wine- not always the best plan!
I read this tip and it was like a eureka moment- freeze grapes and throw them in the glass to keep the wine chilled. They don't dilute it and when the glass is empty those wine soaked grapes are pretty darn tasty. Totally life changing and so simple (Perhaps to say its life changing is a little dramatic but simple things please simple people, just sayin).
Oh and you know what, today is our 3 year anniversary for landing in Canada to start out new life here. Happy Canniversary my crazy little bunch! Gin 'o' clock later to celebrate.
CRAZY WINE FACTS
- Chinese people who want to display their wealth drink expensive red wines mixed with Coca-Cola and Sprite to make it taste more palatable
- Soy sauce contains 10 times the antioxidants of red wine.
- Staying awake for 17 hours leads to decrease in performance, which equals two glasses of wine
WHAT TEMPERATURE SHOULD MY WINE BE AT;
- Light dry white wines, rosés, sparkling wines: Serve at 40° to 50° F to preserve their freshness and fruitiness. Think crisp Pinot Grigio and Champagne. For sparklers, chilling keeps bubbles fine rather than frothy. This is also a good range for white dessert wines; sweetness is accentuated at warmer temperatures, so chilling them preserves their balance without quashing their vibrant aromas.
- Full-bodied white wines and light, fruity reds: Serve at 50° to 60° F to pick up more of the complexity and aromatics of a rich Chardonnay or to make a fruity Beaujolais more refreshing.
- Full-bodied red wines and Ports: Serve at 60° to 65° F—cooler than most room temperatures and warmer than ideal cellaring temperatures—to make the tannins in powerful Cabernet or Syrah feel more supple and de-emphasize bitter components.