Ideal temperature

Finding the correct temperature to serve wine can be daunting. Most of the pleasure of enjoying a glass of wine with friends is in the aroma. The palate (within the chamber of the mouth) can only determine four basic aspects: sweet, sour, salty and acidic. The finer nuances are determined by the nose, and are mainly revealed if the wine is served at the ideal temperature.

Different varietals present to their finest when served at a temperature that best displays their unique characteristics and weight. The concept that all white wines are best served at fridge temperature is outdated and erroneous. While the usual fridge temperature setting of 35º Fahrenheit (2ºC) is ideal for veggies, dairy and preserves, that same temperature will suppress the varying profiles of white wines. At the colder end of the scale, Spanish Cava, French Champagne and German Sekt blossom when served at 41ºF (5ºC). Ice wines and dessert wines show best at 43ºF (6ºC). At the warmer end of the scale are the red wines. The highest ideal temperature, at 66ºF (19ºC), is for port wine— with Bordeaux wines and big Shiraz wines on the next step down at 64ºF (18ºC). Three degrees lower (61ºF / 16ºC) we find—surprisingly— that Burgundy, Rioja, new world Cabernets, and Zinfandel will positively shine. Next week, when we’ll talk about home wine cellars, we find out why the ideal temperature to store wine of all stripes is 55ºF (13ºC).

It is almost impossible to achieve the perfect temperature for every wine. Warm temperatures, however, will make white wine taste dull and flabby—and can have an equally adverse effect on red wines.

THIS WEEK’S PICK
I was so delighted to have the opportunity to taste the Hubbs Creek 2013 Pinot Noir. This is one of those wines that has achieved a cult status and is usually sold out (leaving many to regret they lacked the foresight to acquire a case or two).

One hundred per cent estate-grown fruit was totally managed from bud break to hand harvest by vineyard owner and winemaker John Battista. Then, this vintage was aged for eighteen months in wood of which 10 per cent was new and balance neutral, to achieve his desired profiles.

The result of his dedication shows in the wine. The nose is a cornucopia blend of black raspberry, cherry and frankincense; the palate is a barnyard air-dried bresaola, with a cranberry, pomegranate, chalky old-world finish.

This wine retails for $31.95 and is available at the winery on Danforth Road.