Considering how many wine lovers there are in the world, it can come as a surprise that many of us are not following the correct guidelines when it comes to chilling a bottle or a glass. If you want to make the most out of each and every single sip, here are some important points to always remember:
\nChill white wines<\/b>
\nIt’s quite well-known that white wines should be served crisp and cold. Make sure that you pop that bottle in the fridge well enough in advance so that the aromas and flavours are fully enhanced. Chilling for up to 20 minutes will usually suffice although sparkling wines are served coldest of all. Avoid the temptation of adding ice to each glass! The ice will chill your wine but it will also melt and dilute the wine in the process.
\nPartially chill reds<\/b>
\nRed wines can be served hot in winter but they can also be served chilled in summer. The lighter reds can be chilled more than the full bodied varieties. The fuller bodied the wine, the less it needs to be chilled. Either way, even chilling for 10 to 15 minutes will make all the difference. Your red wines will not need to be chilled as much as white wines since a slightly warmer temperature enhances their flavour.
\nKeeping wine cold<\/b>
\nWhen entertaining, you should keep your bottles chilled for your guests with ice buckets. Any unopened bottles can be kept in a cooler box rather than your fridge. Not only does this free up space in your fridge for food and other items but it also won’t make your wine too cold. Remember to keep your wine out of the sun, even if you do place the opened bottle in a bucket of ice.
\nChilling in a hurry<\/b>
\nIf you need to chill wine in a hurry, you can use one of several methods. One involves wrapping the bottle in a wet towel and placing in the freezer for about 15 minutes. Get your ice bucket or ice buckets ready to continue the cooling process after serving the first glass.<\/p>\n","protected":false},"excerpt":{"rendered":"
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