Whatever you want to call it, there's really nothing quite like a nice bottle glass of red wine at the end of a long day. With so many grapes, vintages, and varieties to choose from, picking the right bottle might give you a wine headache before your buzz has even had a chance to settle in. To save you time and energy, we've compiled a list of 20 insanely delicious reds that won't break the bank. From malbec to merlot, these options are all $30 or less. Buzzing News Across The World Wide Web Walmart's Award-Winning $6 Bottle of Red Is Now Available Across the U.S. The Absolute Best Things to Do in 2017 Gorgeous Napa Valley Wineries for World-Class Sipping and Scenery Yes, Soon You'll Be Able to Buy a Bottle of Blue Wine These 8 Boxed Wines Are Actually Delicious 11 Plastic Wine Glasses for Stress-Free Spring Sipping 12 Canned Wines for Spring Sipping on the Fly 11 Amazing Wineries You Won't Believe Are in New York 50+ Wine Products Every Wine Lover Needs (Or Already Has)

BellaVita PortoVino Wine Purse Sweepstakes Wine-Infused Coffee Exists and Now All Of Your Dreams Have Come True The temperature at which a wine is served is important, and it is worth spending a few moments thinking about it. old adage of serving white wines chilled and red wines at room temperature is a useful starting point, although not nearly detailedbest wine bars for dates londonA wine served a little too cold or a little too warm can lose anbest english wine tasting awful lot of character, particularly with respect to aroma.best online wine store in europe Most domestic refrigerators maintaintop us wine producing states

their internal environment at about 4�C, which is far too cold for mostChampagne and dry white wines of quality are best served at a temperature between 8�C and 10�C (sometimes even a little higher), which is very close to the temperature in many underground cellars for much of the year. Many whites, therefore, are best served straight from the cellar, but for thebest cheap red dry wine majority whose homes do not possess such a feature, a bare hour or so in the fridge door will do fine here. best red wine of spain wines, cheaper sparkling wines and sweet white wines are best a little colder, perhaps 4�C to 8�C, so two hours or so should bring these bottles down to a reasonable temperature. Red wines often also need a littleThe 'room temperature' which many regard as the ideal serving

temperature for red wines is not an excuse to leave wines languishing in the warmth of today's insulated, centrally heated houses. serving temperature for many fine red wines is perhaps 14�C to 18�C, somewhat cooler than modern houses, although this was a common temperature indoors in centuries gone by! stored somewhere cool, will benefit from half an hour in theThis is particularly the case for Beaujolais and young Burgundy, as well as Pinot Noir from the New World. Good claret, Rh�nes and other reds from warmer climes are generally fine at 16 - 18�C. When bringing the wine to the correct temperature, its obviously important not to damage the wine. cooling in the fridge is best, and cooling in a bucket of water and ice is also safe, and more rapid. It will have the effect of bringing the wine down to 0�C, which is far too cold to appreciate the wine, so you will need to remove the bottle before it gets this far.

warm a bottle which is too cold, there is a more significant risk ofWarm the wine gently, preferably by planning ahead and bringing the wine from its cool storage area, be it wine cellar or fridge, several hours in advance. tempted to try and accelerate the process by placing the wine near radiators or other sources of heat. This is a recipe for likely disaster, with the end result quite possibly a stewed, soupy, over-heated wine, especially left their too long as the mind is occupied elsewhere. Even the supposedly knowledgeable are guilty of wine mistreatment when it comes to storage and serving temperature. A wine waiter in a respected local restaurant at which I was tried to warm a bottle just up from the cellar by placing it next to the open fire - I was quick to stop him, preferring to warm the wine in my had as it wasn't really too cold. In another, a red wine came to the table obviously too warm, it even felt warm to the touch.

I suspect it had been stored somewhere very close to, if not within, the kitchen. My request for an ice bucket may have prompted some strange looks, but it was simple remedy. Five minutes later we had a wine that tasted much better for being a few degrees cooler, and once we had it at a sensible temperature we discarded with the ice and left the wine on the If uncertain about serving temperature, always err on the side of caution and serve the wine a little too cold. A wine served in the way will soon warm up in the glass, probably releasing a sequence of pleasing aromas as it does so. cupping the hand around the body of the glass will encourage the wine toThere is no easy way, however, of cooling a wine served too warm.A: The best is to store wine in a dark, humid area with a constant temperature of between 13°C and 18°C. Direct light can damage wine-this is why red wine is usually placed in a darker bottle. Also important is sufficient humidity to ensure any cork closures do not dry out.

When storing wine for long periods, a bottle should be placed on its side to ensure the cork stays moist and does not dry out; correct humidity will also help with this. A: Screw caps are a much better closure than corks which often can be the cause of wine not storing well or having a fault. The cork can be too porous or could be infected with TCA which can affect the wine. Screw caps essentially negate these issues. Wine can also age better in a screw cap as no air is allowed in whilst even an expensive cork is slightly porous. It is also of course much more convenient as one needn’t take a bottle opener along and you can effectively seal a bottle again without to much hassle. Although we aren’t aware of any Perdeberg wine lovers storing their open bottles for too long! A: Reserve wines are treated differently to other wines even from a viticulture (the study of grapes and vines) side. They are literally ‘reserved’ before harvest and portions of ‘blocks’ (a group of rows of vines that are usually handled similarly and contain one cultivar and style of viticulture) are selected and treated to ensure optimum quality.

No mechanical harvesters are used and grapes are hand selected. These wines are also usually aged in oak barrels which is why they are generally more expensive. A: Perdeberg sources its grapes from our members which have farms stretching from Durbanville to Agter Paarl and Malmesbury. We also buy in some grapes from Stellenbosch and other wine growing areas which allows us to create consistent styles of wine and also plant the best cultivars to the suited terroir (this is a combination of soil, weather conditions and other factors). Perdeberg spans 5 microclimates which allows our wine making team a lot of options with which to make our award winning wine. A: RS is the residual sugar it affects taste. According to industry regulations a wine can only be classified as being dry, off-dry sweet, semi-sweet etc if its RS is between certain grades. Ph is a measure of the acid present in wine. It affects the ability of wine to be able to be stored as well as the stability of colour in red wines.