| Contrary to popular belief, old wine rarely turns to vinegar. It will, instead, spoil by oxidation. White wines should be chilled at 45-55 degrees before serving. A bottle white wine or Champagne will chill faster if you place it into a bucket of ice and kosher salt. Before thermometers, brewers would dip their fingers into the liquid to determine the ideal temperature before adding the yeast—not to cold, not too hot. This is how the expression, 'rule of thumb' was created. Red wines should be served slightly cooler than room temperature at around 65 degrees. Sparkling wine must be thoroughly chilled for best flavor. Chilling a white wine will tone down its sweetness. In Utah during wine tasting, you cannot swallow the wine. Out of 400 species of oak, only 20 are used to make oak barrels for wine. |
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