SOLD OUT 2006 Pinot Noir
SOLD OUT 2009 Sauvignon Blanc
Temperature for Storing and Serving
If you don't have a wine cellar, and we realize in the economies of space in which people now live, this is unlikely, then a dedicated wine storage
area is recommended. There is nothing worse than spoiling a fine wine by storing or serving it at the wrong temperature. When wines are overly chilled
the volatile elements are inhibited and tasteless, and when wines are too warm, they become flat with dulled taste and aromas. Extreme changes in temperature can
also spoil any wine, causing off flavors.
The aroma of a superb meal being prepared inspires our appetite and we can experience the flavor in advance of
putting a morsel of food in our mouth. Tasting experts will tell you that the majority of what we taste is really in the aromatic elements of the food or
wine. This is very important when enjoying fine wines. When the wine hits your palate, if served at the proper temperature, you will catch the aroma
of the many flavor components. A few you will taste on your tongue, but most of the flavor is in the aroma. For this reason it is specially important
to be certain to store and serve wine at the proper temperatures.
Storage temperatures are very important. Everyone knows that wine should be stored on it's side so that the wine and cork are working together to maintain a perfect seal. Air exposure
oxidizes wine and can cause browning and sherry-like flavors. This is referred to as wine that is 'corked'. The most important criteria for storing and
serving your wine
is your own taste and preference. As long as you don't allow it to
become too cold or too hot (which will absolutely spoil the wine) as well as keep it from
extreme temperature fluctuations you should be the one to decide how you like your wine.
Constant temperatures of between 55 to 60 degrees are perfect as a general rule. You should keep in mind that it is equally
important to consider that in storage the wine is also aging. At lower temperatures wines will age more slowly and at highter temperatures they will age more
quickly. White wines which typically do not age over a very long period, will benefit from a lower storage temperature than red wines. While most wine is
consumed within 24 to 48 hours of purchase,
you may find a wine of such character that is produced in relatively
small quantities, such as Crinella
or Glissando, Late Harvest Sauvignon Blanc
and wish to purchase one or several
cases so you will be sure to have it when you wish. A temperature
regulated storage device or area is a great idea if you're buying wine in quantities.
Because of the unique character of our Sauvignon Blanc, we recommend that you store it at around 50º-55ºF. It should be served at around 60º. We don't recommend storing wine in your refrigerator, but if you wish to chill it slightly, place it on the top shelf which is often around 40ºF. Although not ideal, this will not damage the
wine, but it will require that you remove it a bit before serving. At standard room temperatures, wine will warm about 1 degree every three minutes
and the bottle will warm as well. If the wine is placed in an ice bucket, it will most likely chill down, so use caution when considering keeping the wine cool
in an ice bucket.
Habits are hard to break. Most tasting experts agree that the
primary reason we prefer to drink white wines very chilled, is because that's what we're used to.
There are several reasons for this, among which is the fact that we live and work in structures that are warm. When we reach for a drink, we naturally seek
something cool. Another reason is that white wines are commonly served as an aperitif or precursor to the meal. Certainly as an aperitif, we are looking for
refreshing and light...and chilled. Because we are accumstomed to taking white wines chilled, it is logical that when they aren't we feel that something isn't
right. Because chilling will mask not only good qualities, but also negative qualities, chilling lesser quality white wines is a benefit. However, fine, full-flavored
wines such as
2006 Crinella Sauvignon Blanc
blossom and show off their more aromatic and flavorful character at around 60ºF.
wine drinkers who are accustomed to drinking wines according to conventional habits, when blindfold find it difficult to tell white wine from
red wine when they are served at the same temperature.
It is said that in the 18th and 19th Century, keeping wine cool was the height of fashion. Special coolers for wine glasses came into prominence and were
found in noteworthy homes. This was a period in which refrigeration was
among the increasing technological advances.
Some scientific studies are considered to suggest that at low temperatures, tasters have less sensitivity to sweetness and acidity and more sensitivity to
astringency associated with tannins. (Amerine & Roessler, Wines-Their Sensory Evaluation) Some studies suggest that the only sensitivity relative to temperature would be in the tasters ability to judge
alcoholic strength. (Strathclyde University - Flavor/Sensory Research)
Generally, white wines are often sweeter, more tart and less tannic than reds. Sulphur dioxide is often higher in lesser quality white wines and is
less volatile at low temperatures. Tannins, on the other hand, are very noticeable at low temperatures, which is why red wines are served at higher
temperatures. Tannins have a high molecular weight and are not volatile at all. They bind with the flavor elements of wine, slowing the release of the
volatile elements. Thus, higher tannin wines (reds) require higher temperatures (60º-65º) to release those aromas and flavors.