In a hurry? Henderson says you can also chill room-temperature red wine in an ice bucket in "just 4 to 5 minutes." Keep that one in your back pocket for those lingering mid-summer dinner parties-now when you run out of bottles and have to run out to pick up a few more, there's no reason to lose your cool. (The reverse also works: If you're storing your wine in the fridge, leave it at room temperature for about 20 minutes before pouring so that it has a chance to warm up a bit.) Just because you know the answer to the question "should red wine be chilled" doesn't mean you should go Arctic with your beverages. As long as you're not in-and-out of the fridge during that time, the wine will have cooled to just the right temperature. So give it a try, serve chilled in summer, room temp (but not warm) in winter and drink in all.
Henderson's go-to temperature for chilled reds is 58☏, but he notes "if you like it cooler, drink it cooler." Just don't go too cold-straight out of the fridge (at about 40☏) will dull the fruitiness and the flavor of the wine too much- anywhere between 48☏ and 60☏ is a good place to aim, the goal (as with anything) is to find what you like best.ĭon't have a designated wine fridge or a thermometer handy? He says that the 20-minute rule is a good one to follow: Simply place a room-temp bottle in the fridge for 20 minutes before you plan to pour. Lambrusco is possibly one of the most versatile wines out there. "You need a little bit of those tannins to freshen your palate between bites," he says. But for fruitier, lighter reds, accentuating those tannins boosts their food-friendliness, especially when eating something like grilled meats. Bordeaux, Sangiovese, Cabernet, Malbec), chilling can make the wine seem harsh. For wines with a rich tannin structure (i.e. "Chilling wine accentuates the tannins," says Henderson. When it comes to chilling, that can either be a good or a bad thing. While all wine contains tannins-the quality in red wine that dries out your mouth and makes you suck in your cheeks upon sipping it-fuller-bodied and older wines are richer in tannins than younger and lighter wines. Henderson suggests lighter-bodied reds: think Pinot Noir, Gamay, and "low-alcohol" Zinfandels and also suggests looking for younger bottles. Because not all red wine is created equal (that's a good thing), Henderson has a few guidelines to make the most of your new favorite hashtag: #redwineallthetime. Quality does not indicate costliness with this fizzy beverage, as some sommelier-approved bottles can be purchased for $20 or less.But don't shove aside the milk and eggs in your fridge in an effort to fit in your whole wine rack just yet. Luckily, this is not a wine that will break the bank if you want to participate in the Lambrusco renaissance. The wine surged in popularity in the United States during the 1970s and 80s and has recently experienced another resurgence.
While it hasn’t garnered the mass appeal of other reds, Lambrusco is one of the oldest in Italy, dating back to the Bronze Age (approximately 3300 B.C.).Īlthough reds are the most common type of Lambrusco, there are a few rosé varieties available as well.
There are four zones in the Emilia-Romagna region and one in Lombardy that grow these high-yielding grapes and produce Lambrusco wine. Lambrusco is a slightly sparkling ( frizzante ) red wine made from a grape of the same name - both of which originate from Italy. 2 bottle, a tangy, lip-smacking wine with just the barest hint of. Let’s take a look at this effervescent red and discover why you may want to pick up a bottle of Lambrusco on your next wine-buying excursion. The most expensive among our top 10 at 27 was the Lambrusco Grasparossa di Castelvetro Monovitigno from Fattoria Moretto, the No. Though it’s not as well known as some of its other bubbly counterparts, such as Champagne and Prosecco, Lambrusco offers a wonderful option for sparkling wine lovers. Slightly sparkling and utterly unique, Lambrusco is a delightful, food-friendly red wine that’s perfect for sipping throughout the day.
0 kommentar(er)
