Oh hey, how you doing? Thanks for dropping by. I know I’ve been MIA. There are several reasons aside from my day job that’s eating up a lot of my evenings lately, an injured cat who I love to bits, and I’ve been feeling sort of down and started doubting myself in this journey. I have news to share, but I’m going to wait a week or two before I do so.
It’s not Wednesday, but I feel it’s time to update the blog. Better late than never. Today, I want to talk about serving wine at the appropriate temperature.
The bf is really into Cabernet Franc lately, so he went out and bought this:
The back label says: Our Cabernet Franc displays generous red fruit aromas of raspberry and blackberry. The palate is rich and full with bold fruit flavours and a smooth finish.
When I tasted this, I thought they mislabelled the bottle because the body was lighter like a Pinot Noir and it certainly had the red fruit characteristics like one. I couldn’t get past how light body it felt. But several minutes later, the wine in the glass warmed up and it started to feel more like a Cabernet Franc.
So what happened? Well, my place is an ice box right now and honestly, where we have our wine stored feels below 0 degrees Celcius most of the time. We served the wine too cold. If red wines are too cold, they taste thin and harsh as I had experienced with this.
Medium and full bodied red wines should be served at room temperature which is 15-18 degrees Celcius (59-64 degrees Farenheit). If it’s too warm, the flavours muddle.
Has this ever happened to you? Did you figure out what happened or did you finish the bottle too fast to even realize? 😉 Leave your comment below.