We tried another white blend, this time, from France. Via Wine Insiders, of course.
On first glance, we almost thought it was a rosé. Once we got the bottle out of the box, it soon became clear that its a typical white table wine. Under the screw top, the fragrances were honestly muddled. It took a few swirls after the initial pour for me to recognize peachy and floral aromas coming up through my glass. My colleague also noted that there were a few bubbles present, too. I could feel them on my tongue, which made for a velvety feel. As far as flavor, it was flat, dry wine. Not unenjoyable (that’s not a word, but you get what I’m saying), but not the least bit exciting.
We each tried a glass and wrote it off, unimpressed. I put the cap back on it and left it in the fridge. The other night, at dinner, we decided to finish it off (these tasting bottles start to add up when you don’t finish them in one sitting ). On second taste, after chilling more thoroughly, we were able to enjoy this wine even more.
Hence, the importance of serving wines at the right temperature. I’m well aware that white wine is to be served chilled, however, how chilled is the question. As someone who does not carry a thermometer around regularly, I have to say I tend to guess at these things. I thought we were ok with it being a little cooler than room temperature. I was wrong!
To eye a good temperature on your white wine, make sure the bottle is “sweating;” there should be a little bit of condensation outside of the bottle and then subsequently on your glass. It may seem trivial, but it makes a world of difference.
Not only did we find this bottle, once chilled, refreshingly crisp, but it also paired well with some orange juice, making for a satisfying take on a mimosa.
Happy to share all of my experiences, good and bad. Happy tasting, and don’t forget to chill your bottles first!