Subscriber login Close [x]
remember me
You are not logged in.

The Independent

Published:  23 July, 2008

ANTHONY ROSE says that white wine is 'often served too cold', while reds are 'just as often served too warm, in the mistaken belief that room temperature is the temperature of a modern, centrally heated flat rather than a shivery 17th-century English country house'. For a standard Cabernet or Shiraz, 1518˚C is best, but for lighter reds, such as Beaujolais, Loire or Valpolicella, 1012˚C is ideal. Whites should be served between 814˚C, and 'the cheaper and sweeter the white, the cooler' the better.