I just was looking this up because we have a wonderful Konzelman that we are going to use tonight with friends... it will be our first Ice Wine experience so I am no expert. All other sites indicate Ice Wine should be served chilled (about 40 degrees F... refrigerator temp) . A small amount in a wine glass, with dessert, especially chocolate and berries. It should also be stored cool just as other wines. (40-60 F). J
This is a personal preference, but it would be considered somewhat distasteful by traditionalists in France.
White wine is normally served chilled - Red wine is served at room temperature. However, each is down to the taste and preference of the person drinking the wine
White Zinfandel should be served chilled but, a red Zinfandel is not served chilled.
Typically white wine is served chilled and red wine is served at room temperature. If the dessert wine is a white then I'd suggest serving it chilled. A Marsalla wine is a red wine that is also quite sweet and is usually served chilled.
either cold or normal
No, but it should be kept in a cool dry location.
It is white wine and should be served chilled.
no
You should serve white zinfandel (which are more of a pink color than white) chilled. The sweetness comes out in the wine if it is chilled for a few hours. Red zinfandel should be severed at room temperature the same way you would serve any red wine.
There's no reason not to do so.
No it doesn't need to be refridgerated. If you are storing it for a long period it ia better to keep it in a cool, dry area, ideally a wine celler. About 2 hours before serving put it in the fridge and serve chilled. Interestingly, although white wine is served chilled for all WSET exams it is served at room temperature, the same as red wine!
They both can it will extend the life of the wine if they are open but red wine should be consumed at 68 degree whites at 45. If they are just being stored cool dark and dry is the rule
All wines (which includes champagne) should be chilled. The real question is: to what temperature?Red wines should be served between 60 and 65 degrees.White wines should be served between 50 and 55 degrees.Champagne should be served between 45 and 50 degrees.One common mistake is that people assume that serving red wine at 'room temperature' means 72 degrees. In fact, room temperature refers to old European wine cave/castle temperatures which were closer to 60 degrees.
Sauternes can be served at either room temperature or chilled. Chilling the wine will reduce its cloying sweetness.