Not ever wanting to monopolise a discussion ;-)
Out of the summer months, reds are popped at cellar temerature (14-17°C), during the summer when the 'room temperature' can approach 30° with 35°+ outdoors, always from the fridge. I don't feel ashamed dropping an ice-cube or two into a red, but typically that would be a regional or villages red.
Whites always from the 8° fridge. They can warm in my glass.
natürlich ;-)
aseah
Member
I have come to realise that in tropical and humid places such as in Singapore, it is best to drink any wine (especially Burgs) in air-conditioned environment. Agree that red burgs perform best around 65 degrees F.
I have had too many bad experiences drinking red Burgs in Singapore's tropical weather without air conditioning. The wine somehow gets diluted by all the water vapour condensing in the wine and it quickly looses its nose and tastes diluted. So popping a bottle right out of the fridge does not quite work in Singapore as the colder the wine is relative to its ambient temperature, the higher chance of it getting affected by the humidity if it is consumed outdoors.
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