White wines should be served cool to avoid a dull flavor. Red wine should be served warm to enhance the flavor. (If served cold, the scent and flavor is dull). Your refrigerator temperature is around 35F. We recommend white wine be served within the first 10 minutes out of the refrigerator. Red wine should be served much warmer (room temp. about 60-65F.)

Most think that the wine should be at room temperature when drunk. That is wrong and wine should never be served at room temperature. As cool wine warms, vapors rise off the wine. Since your sense of smell plays a big part of what things taste like, getting those vapors into your nose is important. As a test, try drinking a bottle of wine that has been heavily refrigerated. In some ways, it will taste a lot like water, or at least tasteless alcohol.

To a lot of people, it's ready when they want to drink it. However there is no cut and dry answer. Some vintages simply develop faster than others, and whites peak faster than reds. It could be anywhere from a few months for light wines to a few years for heavier, robust reds. The key is to develop your ability to evaluate wines and then taste and judge for yourself. I couldn't think of a more pleasurable pastime.

Although there is room for individual preference, my strong opinion is that most people drink their red wines too warm and their white wines too cold. Because alcohol has a lower boiling point than water, alcohol molecules become more active relative to the other components in a wine that is too warm. The result is that the wine is thrown off balance: you taste the heat of the alcohol over the fruit and other components. The alcohol then tends to overemphasize any bitterness in the wine.

Make sure you’re counting the wine carbs! Other than that, keep it in moderation and you’re fine. I have a glass of dry red wine for dinner. Protein Power encourages a glass of dry wine, especially red, daily. They say that it helps the to improve insulin resistance. This is thought to be the reason why diabetes is so low among the French. Atkins does allow wine in the Ongoing Weight Loss phase. Just count the carbs (about 4g per glass).

This is truly a frequently asked question, and most doctors have developed their own response to this question. First, what are the facts? The facts are that moderate alcohol intake (1-2 drinks/day) is strongly associated with decreased incidence of coronary heart disease and heart attacks. This is apparently true of all types of alcohol (beer, white and red wine, liquors) and not just red wine.

This depends what type of wine is being served. As a rule, whites are chilled and reds are not. A white should be served at around 55 degrees and reds should be served at room temperature. If a wine is too cold, the flavor remains restrained. Sometimes reds are lightly chilled in the summertime. This works better with berry-fruit flavored wines such as pinot noir.

Since our Wine Captains are designed and manufactured differently than our refrigerators, they are able to maintain three approximate temperature zones.

No. One 12-ounce beer has about the same amount of alcohol as one 5-ounce glass of wine, or 1.5-ounce shot of liquor. It is the amount of ethanol consumed that affects a person most, not the type of alcoholic drink.

The baby is usually given a drop of wine (or grape juice) before the bris, to commemorate the drop of blood (redness of the wine) that he is giving to come in to the Jewish covenant. The wine also has the affect of calming the baby if he is crying. No wine is given if the parents do not wish so.

Many North Berkeley Import wines are often bottled unfined and unfiltered (in French, non-filtr?). Fining and filtering are processes that remove particulate matter from wine before it is bottled, to prevent a wine from appearing "cloudy." While we appreciate when a wine looks good, we're more concerned that it taste good. Our experience has shown that unfined/unfiltered wines will often taste fresher, with more purity of fruit, than wines that have gone through this process.

Red wine contains antioxidants, especially when made from pinot noir grapes. Burgundy, Bordeaux and grapes grown in Chilean valleys are especially rich them. Although these antioxidants have been linked with helping to lower the rate of heart disease, it is actually the alcohol in red wine which helps to relax blood vessel walls and has this potentially protective effect. This means that beer, spirits and other alcoholic drinks have the same effects and therefore are also 'good' for the heart.

Absolutely. No foods, or even drinks, are considered off-limits. The Tortoise Diet will teach you the skills you'll need to become an effective "Energy Manager." You will develop the ability to know how much you can eat and drink at a meal to be able to stay on track with your weight-loss goals.

Wine can be drunk as soon as it is bottled. Wine however does improve with age and the longer you leave it, the more it will mature and mellow. The process does not make it any stronger in alcohol terms, but it will add body.

Chilling white wines is the most popular form of serving them although it enhances the fruitiness but over chilling can cover up much of its flavor allowing the oak and richness to only be noticed. Riesling and Pinot Gris can be more chilled (say to 45-50 degrees F or just above refrigerator temperature) than Chardonnays (say 50-55 degrees F 2 hours in the refrigerator).

exclusive feature of all U-Line Wine Captain models (with the exception of the two-zone drawer model) is the ability to store three different types of wine at their optimum serving temperatures or safely store a singe type of wine throughout the cabinet. (Insert "The Right Temperature for the Right Wine" table from the catalog here.) Units come with an easy "set and see" digital control to easily adjust and monitor the temperatures inside the cabinet.

The amazing but true answer for ninety-nine percent of all wine sold is "at least until you get it home and have it cool enough to drink." For the other one percent, the answer is "it depends." What it depends on is whether you have a suitable place to keep wine. For long term storage, wine wants a cool (Below 50? is too cold, 55? is ideal, over 70? is just too warm), dark, vibration-free place.