Author: Mike Madigan
With whites, you want to normally serve them chilled, plainly cold. That’s your impulse, we understand. But you don’t have to. There’s no rule saying you have to. In fact, try serving your whites, especially Chardonnay and Viognier, a little more to room temperature. Of course not too elevated, but not so cold.
When wines are too cold, white or red, they are muted in expression. You won’t have as much connecting with your palate and overall sensory system. You won’t experience that fruit, texture, unfettered varietal voice. So don’t be afraid to leave the bottle out for a bit, even if it’s a hot day, and you have cued a Sauvignon Blanc, or Viogner, Chardonnay. Let the body of the wine truly show itself, so you and your fellow sippers can appreciate a more honest version of the wine.
Cheers, and sip, sip.....