Wine’s varietal designation expresses a specific grape variety used in creating wine, and each particular grape possesses distinct qualities to give wine its character. While there are many varietal wines, some of the most common are Chardonnay, Pinot Grigio, Cabernet Sauvignon, Merlot and Zinfandel. The skybar® Wine System includes these and other popular varietals in its menu of chilling options. To properly highlight a wine varietal's unique bouquet, character and flavor profile, it is essential to serve each wine type at its ideal serving temperature. Serve between 45°F and 50°F, depending on the varietal. When white wines are served too cold, their flavors and aromas are masked, making the wine seem 'simple.' (Note: At 35°F, your refrigerator is too cold to use as the chiller for white wines.) When white wines are served too warm, they lose their structure and become flat. Serve between 50°F and 65°F, depending on the varietal. Serving red wines too cold will mute their aromas and flavors, making them taste excessively tannic and acidic.

When served too warm, red wines will taste overly alcoholic, flat and lifeless. The proper storage temperature for all wines, white and red, is 55°F. For more on wine storage, visit Proper Wine Storage. WINE SYSTEM: Want to chill that bottle to the perfect varietal temperature? The skybar® Wine System takes the guesswork out of wine serving, offering 9 different varietal-specific temperature settings, ensuring that each wine is served at its ideal temperature. WINE COOL COVER: Need to keep your Champagne chilled? The skybar® Wine Cool Cover extends the time your pre-chilled bottle will remain at the proper serving temperature, so you can enjoy your favorite wine or Champagne at your leisure. WINE CHILL DROPS: Want to enjoy that Chardonnay right away? Forgot to chill the Pinot Grigio she loves? Cool a single glass of wine up to 20 times faster than the refrigerator. WINE TRAVELER: Looking for the perfect package to complete your wine gift? Taking a bottle to your favorite restaurant?

The skybar® Wine Traveler keeps pre-chilled wine cool for hours, so your wine gift is ready to open and enjoy when you give it. By Dana Nigro and Wine Spectator staff Seems like serving a wine should be easy enough: Just open and pour. But anyone who has ever struggled with a crumbling cork, or listened to a debate over whether the Cabernet they’re drinking needs to “breathe” more, knows that sometimes it’s not quite so simple. Ever had a glass of wine that came highly recommended but was underwhelming to you, or been disappointed by a wine you had loved previously? Maybe the wine simply wasn’t served in a way that allowed it to shine. Temperature and glassware can significantly affect a wine’s aromas and flavors, as can the practice of decanting. Understanding how and why will help you decide what’s best for your particular wine and occasion. Here are some guidelines on serving temperatures for different wines, as well as quick fixes for chilling down or warming up a bottle.

When it comes to serving temperature, a wine should be just right. Too hot and the wine’s alcohol will be emphasized, leaving it flat and flabby. Too cold and the aromas and flavors will be muted and, for reds, the tannins may seem harsh and astringent. Too often, white wines are served straight out of a fridge while reds are opened at a toasty room temperature, neither of which are ideal. big wine glass funny picsWhat’s “just right” for you is a matter of individual taste, but here are some general guidelines:the best wine with turkey Light dry white wines, rosés, sparkling wines: Serve at 40° to 50° F to preserve their freshness and fruitiness. best wine bars nyc 2015Think crisp Pinot Grigio and Champagne. best wine to not gain weight

For sparklers, chilling keeps bubbles fine rather than frothy. This is also a good range for white dessert wines; sweetness is accentuated at warmer temperatures, so chilling them preserves their balance without quashing their vibrant aromas. Full-bodied white wines and light, fruity reds: Serve at 50° to 60° F to pick up more of the complexity and aromatics of a rich Chardonnay or to make a fruity Beaujolais more refreshing.best nc red wine Full-bodied red wines and Ports: Serve at 60° to 65° F—cooler than most room temperatures and warmer than ideal cellaring temperatures—to make the tannins in powerful Cabernet or Syrah feel more supple and de-emphasize bitter components.big wine glass pinterest If your wines have been sitting out at room temperature, well, first we recommend you read our article on How to Store Wine.

It can take an hour or two in a fridge to chill a white or bubbly down to the right temperature, and there’s no harm in sticking a too-warm red in there for a little while too. On the other hand, a red pulled from a cellar, cooler or fridge may need up to a half-hour sitting out at room temperature. If you can afford it, it’s handy to have a small wine cooler with temperature settings up to 65° F; you can use that to hold bottles you want to open for dinner or a party. Barring that, how do you know if the wine has reached serving temperature? Instant digital thermometers can take a wine’s temperature through the bottle, and there are other models you can stick in the mouth of an open bottle. But it’s easy enough to touch the bottle and guesstimate; it should at least be cool to the touch. After enough trial and error from opening and tasting, you’ll learn what feels “right.” Warm Up or Cool Down Need a quick fix? If the wine is too warm, immerse it in a mix of ice and cold water—this chills a bottle more quickly than ice alone because more of the glass is in contact with the cold source.