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Return chilled white wine to room temperature?

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Folks,

I'm sure this has been answered but I could not find the correct search string.

Can a chilled white, unopened, be returned to room temperature?

Thanks and my apologies for asking what is likely an old question.

Spedprof

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  1. I can't think of any reason why not. White wines are stored best in the low 50 degree temp range but are usually drunk at closer to 60-65 degrees. Partial bottles seem to be best stored with air removed or covered by gas, then refrigerated at what is usually closer to 32 degrees ( standard refrigerator). There IS a concern that wines do not do well when subjected to wide/frequent temperature swings, so 35 degrees to a room temp of 80 wouldn't be recommended as a repeat scenario, especially for better quality wine. Doing it once??? No problem.

    6 Replies
    1. re: Midlife

      >> White wines are stored best in the low 50 degree temp range but are usually drunk at closer to 60-65 degrees

      That may be a good serving temperature for red wine but definitely not a white one. Something around 50 is much more appropriate for a quality white wine.

      1. re: olasek

        OK, 60-65 is high, but most sources I've now re-read suggest something between 55-60 for most whites. I suppose it's hair-splitting, but many wines don't show their full potential when they're too cold.

        1. re: Midlife

          Personally, I prefer whites, especially Chardonney at about 60 degrees. I think that too many people tend to serve them too chilled and they don't have a chance to show as well as they should.

          1. re: dinwiddie

            I agree, dinwiddie. The only whites I like COLD are vinho verde and cheap wines whose flavors I prefer to mask.

          2. re: Midlife

            5o is definitely not too cold, this is far from frig temperature which is around 35. 40 is cold too. 50 is a very nice almost cellar temperature ideal for Chardonnay or Viognier type white wines. 60 is more ideal for red wines. Any good wine guide also recommends similar temperatures (in the ballpark).

            1. re: olasek

              It is all a matter of personal preference.

      2. We serve ours at cellar temp which is usually around 54 at the bottom. Keep all of our good chards and sauvignon blancs at the bottom....I do have some daily drinkers however that I keep in our mini fridge along with some daily drinking sparklings, but they have to warm up a tad before being served. -mJ

        1. To add a twist to the OP's question, can chilled rose' wine be returned to room temperature if unopened? We had several bottles of rose' as well as white on ice for a party last weekend. We don't have room in the fridge to store them, so we'd like to put them back in the linen closet. Will that affect the quality of the wine?

          1 Reply
          1. re: goodeatsgal

            Wines don't like quick wide changes in temperature very much, but (once again) I don't think returning your rosés to room temp will hurt them. At least not enough that the average taster would notice.

          2. 50 is too cold to serve a good white. You will notice major improvements on the aromatics of the wine as it warms up. German Riesling is unbelievable in the 60s. While it might be personal preference you will find more aromas and flavor when it is warmer.

            If it a cheap white serve it as cold as possible so you don't taste its flaws.

            1. Just noticed that this topic is 3 years old but, nonetheless, here's a perfect example of what can be so wonderful and frustrating about the wine experience:

              olasek, 6/2/08: "That [55-60] may be a good serving temperature for red wine but definitely not a white one. Something around 50 is much more appropriate for a quality white wine."

              wineglas1, 8/2/11: "50 is too cold to serve a good white."

              Gotta love it!!!!

              2 Replies
              1. re: Midlife

                This is why one must keep salt nearby

                1. re: Midlife

                  Well, they're both right . . .