The temperature of wine and the serving environment are important to many wine drinkers.
This survey seeks to understand the serving habits of wine drinkers.
I cellar my Pinots about 58-60 degrees and like to pull them out of the cellar at this temperature. California Pinots served too warm will often flash alcohol nose and finish if % is above 14.5.
Chardonnay and other whites I like about the same 58-60 degrees. Many people make the mistake of serving white wines too cold which dulls the delicate nuances of taste and aroma.
If a wine seems too cold, simply pour a glass, put it in the microwave for 10 seconds, and it will usually be perfect. I do this alot in restaurants where they serve white wines way too cold. I get some funny looks at times. Never, and I repeat never, use an ice bucket except for Champagne which should be as cold as possible (usually 30 mins in an ice bucket will do the job).
There are many devices on the market for controlling preferred wine serving temperatures. Some are inexpensive and work quite well.
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