Janet Silvera, Senior Gleaner Writer

Sommelier Chris Reckord explains the intricacies involved in the Napa Valley's white German Reisling during a wine tasting class at the Grand Lido Negril Epicurean Escape weekend last month. - photo by Janet Silvera

WESTERN BUREAU:

For years Jamaicans have been serving wine at room temperature, however, local wine expert Christopher Reckord says, "Our people serve red wine too hot and white wine too cold".

Reckord, one of three noted sommeliers who hosted a series of wine tasting classes at the Grand Lido Negril Epicurean Escape last month, notes that most red wines require 65-70 degrees Fahrenheit, which generally requires refrigerating the wine for 15-30 minutes before serving.

However, he noted that may be confusing to many people, "Because they have heard that red wines should be served at 'room temperature'. At the time this guideline was created, there was no central heating, so room temperature was 60-60 degree F".

Light reds

He added that red wine served at a room temperature of 75 degrees (or much higher in hot weather) will taste alcoholic, sharp and fumy. Light reds (like French Beaujolais) and very fruity reds (like California Red Zinfandel) should be served at a cool 50-55 degree: fuller reds (like French Bordeaux or California Cabernet) should be served at 60 to 65 degrees.

In the case of white wines being served too cold, usually near 32 degrees Fahrenheit, he said light-bodied whites and sweet white dessert wines should be served at around 40-45 degrees; medium-bodied whites should be served around 45-50 degrees and full-bodied whites should be served around 50-55 degrees Fahrenheit. "At these temperatures, the wines will have much more bouquet and flavour than they would have when served bone-cold."

Over-chilled whites lack fragrance, flavour and texture - they become 'numb'. Sweet whites should be served around 40-45 degrees: dry light whites should be served around 45-50 degrees; dry full-bodies whites should be served around 50-55 degrees.

For this reason, most whites should be taken out of the refrigerator a few minutes before serving: if this is not possible, they can always warm in the glass. "Remember that a too-cold white should not be put into an ice bucket at the table," he insisted.

The lesson here! Throw out the old beliefs, and use your common sense and instincts.