No, not that bucket list. We’re talking about the list of red wines we prefer to drink only after they’ve had a good long sit in an ice bucket – enough to bring the temperature down to something distinctly chilly.
To our curmudgeonly eye, the whole issue of wine serving temperatures is in need of a good working over. Since even good restaurants seldom get it right — serving whites far too cold and reds far too warm — one can hardly expect the average consumer to develop a sense of what’s proper.Proper temperature in this case referring not to some number in a tasting textbook, but simply to what brings out the best in a given wine.
In our August column to appear in next Wednesday’s Food section, we take up the subject of 60 degree reds, with a focus on wines from the France’s Loire Valley. The wine in the photo above left is from Thierry and Jean-Marie Puzelat’s property, Le Clos du Tue-Boeuf, about an hour’s drive east of Tours. Lithe and fruity, with modest alcohol and a crisp finish, is at its refreshing best at well-water — or true cellar — temperature (between 55 and 60 degrees). It’s one of five wines we suggest ought to be on your bucket list.
Read the full column here
Originally published on Boston.com