Wine & Food Categories
Wine & TemperatureWhen considering wine and temperature, more complex wines and those that are slightly older are generally served a little warmer than younger, simpler wines, because the extra warmth allows the oxygen to reach the compounds of the wine, causing them to open and release the flavour. If you’re serving Pinot Noir with fish, or as a lighter summer wine, don’t be afraid to chill it for 15 minutes in the fridge. The bright fruit will, taste extra fresh with a touch of chill to it. The best ‘chillable’ red wines have low tannin and alcohol.
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