America: Cool It on Chilling White Wine

We love cold things, but a good white wine should only be lightly chilled
By Evann Gastaldo,  Newser Staff
Posted Jun 2, 2009 11:55 AM CDT
In this March 24, 2009 photo, white wines priced under $10 are displayed at Thief Wine in Milwaukee.   (AP Photo)
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(Newser) – America loves cold things, from beer to overly air-conditioned theaters. But we’re only hurting ourselves by “chilling white wine far too long and drinking it way too cold,” writes Eric Asimov in the New York Times. As long as the wine is good, serving it directly out of the fridge “deprives one of fully enjoying the complex aromas and delicious flavors in the glass.”

With summer upon us, sommeliers who know better will be faced with customers “who want to keep white wine a notch below freezing.” Though one-dimensional vintages are “best guzzled cold for their pure icy refreshment,” more complex wines turn “anonymous and inexpensive” when over-chilled. The best sommeliers will give you a choice between an ice bucket or the table—and you should pick “the table, please!”