| A bottle white wine or Champagne will chill faster if you place it into a bucket of ice and kosher salt. Red wines should be served slightly cooler than room temperature at around 65 degrees. 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. Chilling a white wine will tone down its sweetness. Dessert wine is served at room temperature. People often make a toast with wine. The practice originated in Rome where a piece of toast was placed into wine. White wines should be chilled at 45-55 degrees before serving. Sparkling wine must be thoroughly chilled for best flavor. Contrary to popular belief, old wine rarely turns to vinegar. It will, instead, spoil by oxidation. |
|
|
|
