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Question about chilled wine?

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Will it affect chilled wine or champagne to come to room temp. for a while, then rechill it? Thanks in advance.

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  1. A wine's ability to hold carbon dioxide decreases as it warms. So, warming a sparkling wine will cause it to release some of its dissolved gas, making for a bigger pop on opening and lots of foam but fewer, less vigorous and/or less long-lasting bubbles. If you rechill the uncorked wine, it will reabsorb the CO2 but not instantly; that's why you're best off chilling sparklers for several hours in the fridge instead of a half hour in the freezer or ice bucket.

    1. as far as hurting the wine itself, i wouldn't worry about it--as long as it's not going above room temp. i agree with carswell's assessment of its effect on the mousse of a bubbly.