Welcome to The Wine Road Less Traveled, a website dedicated to finding great fine wine and fine dining experiences in unexpected places. The temperature at which a bottle of wine is served can impact the way a wine tastes. At the "right" temperature, a wine will best display its aroma and flavor - too cold can mask aroma and flavor, and too hot can emphasize less desirable characteristics such as the alcohol. As a general rule of thumb, white wines should be served chilled, and red wines should be served "at room temperature" (more on room temperature in a minute). What, then, is the "right" temperature? While there is no exact temperature for either red or white wines, most recommendations fall within a fairly narrow range, as follows: Temperature for Serving White wine: White wines should be chilled to a temperature 45 to 55 degrees Fahrenheit (7 to 13 degrees Celsius). This means that wines stored in the family refrigerator for any length of time are too cold as the temperature of the typical refrigerator is 35�F (2�C).

Crisp, acidic or tart wines probably should be served at the colder end of the spectrum, while richer white wine should probably be served at the warmer end of the spectrum. Temperature for Serving Red wine: Red wines should be served warmer, at "room temperature". Room temperature is a bit of a misnomer though as what is really being referred to is cellar temperature. So unless you keep you house on the cool side you are typically serving your red wine too warm. A good range for serving red wine is 55 to 65�F (13 to 18�C). Lighter and fruity red wine should probably be served at the low-end of the range. More full bodied red wine should be served at the warmer end of the range. Temperature for Serving Rose wine: Rose is typically served at the same temperature as white wine. Temperature for Serving Champagne and Sparkling wine: Champagne or sparkling wine should be served between 50 to 55 degrees Fahrenheit. You don't have to be too exact. Somewhere close to these ranges will suffice.

In all cases, storing and serving wine above 70 degrees Fahrenheit should be avoided. Opening a Wine Bottle(Image credit: Jayme Henderson) It’s summertime, and that means that it’s officially rosé season, a bright, sunny window of time where pink wines make their appearance. This seasonal specialty pops up around March and lingers well into the sweltering summer months. Rosé has rightfully earned its position as white wine's summertime partner in crime: it is crisp, refreshing, and a versatile pairing for warm weather cuisine. It is time to cross over to the paler side of red, if you haven't done so already. Rosé's popularity has increased dramatically over the past ten years. Rosé's production is no longer simply an afterthought; many winemakers are cultivating grapes specifically for rosé wines. In fact, multiple restaurants here in Denver boast separate wine lists devoted solely to pink wine. Rosé's quality, quantity, and diversity is on the rise, and consumers and critics alike are taking notice.

(Image credit: Jayme Henderson)buy wine for wedding uk At its most basic description, rosé is made from red grapes that see just a short time of skin contact during the fermentation process (anywhere from a couple of hours to a little over a day). world's best mom wine glassDepending upon the length of maceration time the clear juice remains in contact with the dark skins, the color can range from a pale touch of blush to a brilliant, translucent ruby red.food and wine best brunch The saignée method is also common and involves "bleeding off" a small portion of the juice during red wine production, resulting in a very concentrated version of rosé.best wines of paris

There are always exceptions to the general rule, however. best wine from turkeyRosé can also be made by blending white wine with red wine (as in rosé Champagne production), or by a "whole cluster" pressing, but these methods are much less common.where to buy wine diaper The taste spectrum for rosé is ever growing in its range. buy beer and wineEach year, more producers are making rosé from different grapes, in different growing areas around the world. best wine china 2016The usual suspects include Grenache, Pinot Noir, Cinsault, Syrah, and Zinfandel.best online wine store canada In general, rosé tends to be fresh on the palate, with crisp acidity.

Common flavors associated with rosé are ripe strawberry, watermelon, and raspberry. Often these notes are complemented with herbal aromas and mineral undertones. Rosé can be made either dry or sweet, and it is most often served chilled. → Does rosé get better with age? In general, rosé wine is meant to be consumed right away. Enjoy the current vintage with reckless abandon. After all, rosés will make their return again next spring, and you can enjoy them all over again! → If you are looking for a more robust style of rosé, try the world famous rosés from either Bandol or Tavel, France. And if you are up for a unique, out-there and geeky rosé experience, try rosés from either R. Lopez de Heredia of Rioja, Spain (their current release is over ten years old!) or Clos Cibonne's Tibouren, Côtes de Provence, France. Think about both the weather and the cooking style of your food. Chilled rosé is thirst-quenching in the summer heat. White wine is a natural go-to during the summer, but sometimes the depth and tannic structure of a rosé pairs better with the season's dishes than the typical aromas of apple and citrus, so commonly found in many white wines.