"Merlot is supposed to be served warm"

"Merlot is supposed to be served warm" the waiter told me when he saw me scoop ice cubes from my water and put it in the wine.

For my second glass he brought another small glass filled with ice.

I am somewhere on the outskirts of Baltimore, MD

It's all about the temperature of a room in a stone-walled dungeon.

John

"Merlot is supposed to be served warm" the waiter told me when he saw me scoop ice cubes from my water and put it in the wine.

For my second glass he brought another small glass filled with ice.

I am somewhere on the outskirts of Baltimore, MD

My sympathies, Peter. I order more ice buckets for red wines in restaurants than I do for white wines (those I usually take out of the ice buckets). When that "room temperature" rule was devised, I doubt that they'd considered the possibility that the room would be above 70°F, as would be the wine.

Mark Lipton

When that "room temperature" rule was devised, I doubt that they'd considered the possibility that the room would be above 70°F, as would be the wine.

Mark Lipton

The room temperature rule ("chambrer" in French) comes, I think, from the Victorian period. Except in summer, it was hard to get the temperature in an English and Northern French dining room above about 18° C (66° F) other than close to the open fire; I have indeed seen some misguided consumers in my youth place bottles to "chambrer" close to the fire. Thicker walls in the then houses also provided an element of insulation from summer heat.

The common knowledge is that most red wines are supposed to be served at "room temperature" but few people know what that means. Room temperature for Americans is about 22 degrees Celsius (72 Fahrenheit); for the English 20 degrees Celsius (69 Fahrenheit); and for Frenchmen about 18 degrees Celsius (65 Fahrenheit). In cities like Tel Aviv or Mexico City, the room temperature of many apartments in mid August can be as high as thirty five degrees. This does not mean that wine should be served at different temperatures in different countries.

I agree with Hugh Johnson that it is time for wine lovers to forget that they ever heard the words "room temperature".

Following is a table of the temperatures I consider ideal for serving various red and white wines. There is no need to be dogmatic about these temperatures, however, for some people like their reds somewhat warmer and their whites a bit more chilled.

Old Red Burgundy and Rhone Wine; Chianti; Zinfandel; Cote-du-Rhone. 16 - 18 Celsius 60 - 65 Fahrenheit
Mature Bordeaux; best Italian wines; and the best Cabernet Sauvignons and Merlots. 14 - 16 Celsius; 58 - 60 Fahrenheit
Young Red Burgundies; best white Burgundies; white Chianti; Rioja wines from Spain;Sauvignon Blanc and Chardonnay 12 - 14 Celsius; 54 - 58 Fahrenheit
Light Red Wines such as Beaujolais; Oloroso Sherry.. 10 - 12 Celsius; 50 - 54 Fahrenheit
Rose and Blush wines; Lambrusco; Amontillado sherry; most semi-dry white wines; Champagne 8 - 10 Celsius; 46 - 50 Fahrenheit
Sweet dessert wines and most sparkling wines that are not from Champagne 4 - 6 Celsius; 40 - 43 Fahrenheit

Guidelines...All, of course open to adjustment according to one's personal tastes.

Best
Rogov

Guidelines...All, of course open to adjustment according to one's personal tastes.

I pretty much agree, except for the Champagne - I like it cold! 40-45 F. I think it's sometimes wise to serve wines a bit cool and allow them to warm up in the glass.

Howie, Hi....

No real argument here. Young Champagne definitely better on the well chilled side. I must have been thinking about more mature Champagne when I typed that list.

Best
Rogov

I am somewhere on the outskirts of Baltimore, MD

Anywhere near Monkton, by chance?

Yeah. Over here on business Peter?!

[Robin Garr]

I am somewhere on the outskirts of Baltimore, MD

What sort of restaurant, Peter? If it was a quality, upscale independent restaurant where a proper wine list and reasonable wine service should be assumed, then it's right to be appalled. On the other hand, if you were dining in a chain eatery of the "casual American" style - Friday's, Rafferty's, O'Charley's, etc., ad inf., then you should have been prepared for the worst before you picked up the menu.

I don't know why so many Air Force Officer and NCO Clubs were designed with a hallway running behind the kitchen ovens. Back when I was inspecting (excuse me, "assisting") them, I frequently found the wine inventory stored there! Needless to say the pactice was usually to take the red wine from there directly to the table.

I've probably told this story before...but I live on the edge of the Central Valley, where summer temps are high, to put it mildly. So...my little suburban downtown business association decides to hold a "Wine Stroll." In July. With no ice buckets. Cali Cab at 85 degrees is not pleasant.

Bad temperature of wine service seems a common fault in restaurants all round the world.

Wine storage such as Carl describes is often seen in UK eateries and I have had an experience similar to Brian's in a restaurant in Saint-Julien, Médoc, where they really should have known better.

And in the top restaurant in Chablis I had to ask the sommelier to remove a bottle of Chablis grand cru from the ice bucket; he commented "I agree that it tastes better at cellar temperature but most customers insist on its being very cold."

Old Red Burgundy and Rhone Wine; Chianti; Zinfandel; Cote-du-Rhone. 16 - 18 Celsius 60 - 65 Fahrenheit
Mature Bordeaux; best Italian wines; and the best Cabernet Sauvignons and Merlots. 14 - 16 Celsius; 58 - 60 Fahrenheit

Interesting. Good guidelines, but for the two categories above, I would probably switch the
wines with the temperatures (esp. the Burgundy and Bordeaux).

I am somewhere on the outskirts of Baltimore, MD

Anywhere near Monkton, by chance?

Hi Bruce

I don't know where I am -- just that it is Exit 17 of I695

I am somewhere on the outskirts of Baltimore, MD

What sort of restaurant, Peter? If it was a quality, upscale independent restaurant where a proper wine list and reasonable wine service should be assumed, then it's right to be appalled. On the other hand, if you were dining in a chain eatery of the "casual American" style - Friday's, Rafferty's, O'Charley's, etc., ad inf., then you should have been prepared for the worst before you picked up the menu.

I think Fridays would be a considerable step uo in quality, Robin
I have no choice unless I want to drive some miles --which until I acclimatise I don't. Independent yes, but no to the rest.

The wise thing to do --and cheaper -- is to choose beer.

Yeah. Over here on business Peter?!

Hi Bob,

Yes, few days business and then a few days sightseeing in the vineyards of Virginia

Anywhere near Monkton, by chance?

Hi Bruce
I don't know where I am -- just that it is Exit 17 of I695

Peter, I was joking. Monkton -- located somewhere outside Bawlmer -- is the residence of a world-famous, all-powerful wine critic, with a taste for fatness, power and hedonism in his wines. I'm guessing these qualities are more evident the warmer a wine is served. I was also going to say something snarky about the high cultural and culinary standards of the Charm City's finer suburbs, but that wouldn't be fair.

Sorry your splendid gag was unappreciated by me

Bob would have loved it, I have had tea served cooler ...

I am somewhere on the outskirts of Baltimore, MD

Anywhere near Monkton, by chance?

Hi Bruce

I don't know where I am -- just that it is Exit 17 of I695

You're on the western outskirts of Baltimore, Peter. Sad to say, your best local dining options are mostly in the nearby Security Square Mall, where you'll find a Vietnamese Pho shop, Japanese, Korean and Bengali/Pakistani restaurants. Near there is also a Mexican Tacqueria (Tacqueria Atotolnico) at the corner of Woodlawn Dr and Security Blvd. None of this is fine dining, but it is close to you and probably better than what you've described.

Good luck,
Mark Lipton
(Semi-frequent visitor to BWI and environs)

Hi Mark

Yes, I am right near Security Mall.

Tonight I ate in the DaysInn hotel restaurant, an Indian one called IndiClub and it was pretty good.

Had a $22 bottle of Los Vascos Cab Sauv (since I reckoned the wine by glass option was too risky).

We have stayed at that very hostelry. If you can get to Route 40 west. There are a couple of very nice wine stores just west of I-695.

Thanks Carl

The customs officer who pulled me aside at the airport to examine my baggage -- presumably because I had a wine case intended to bring home my souvenirs -- highly recommended a Maryland wine called Boordy Jazzberry, he wrote the name on the case.

According to him, women will do anything for a chap who pours them a glass or two of it, so I intend stocking up. At my age I need all the help I can get.

[James Roscoe]

Stay away from Boordy! It's all crap!