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.

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.

There is no substitute for measuring the temperature. Continual readings are not necessary, but occasional "spot checks" are mandatory. This is because conditions with ambient temperature and humidity, wiring, and heating elements can drift if not fail. Temperature should be monitored where the animal spends its time warming and cooling and adjusted appropriately. Rosy Boas need undertank heating under one side of their cage. Usually this will create a natural gradient as heat dissipates.

The wine snob's answer would be that it is never appropriate to serve blush wines. The reality is that many people like these wines and that is fine. My personal view is that blush wines are only an introduction to wine. Good wine is meant to go with food. Blush wines are, for the most part, too sweet to really accompany food (They can be appropriate with hot and spicy dishes, however).

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

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.)

The size and shape of a glass can contribute to the enjoyment of drinking wine. Generally speaking a glass with a long stem lets you swirl the wine easily and swirling helps bring out the smells of the wine, which is important to the tasting process. The long stem also keeps the heat from your hand away from the wine. A glass that is narrower at the top than the area below allows you to capture the wine's scents.

Many of our classes are offered with wine or beer pairings. Wine and beer is usually priced by the glass and some classes include a complementary glass of wine or beer.

Cheese should be served at room temperature for best flavor. Take the cheese out of the refrigerator and let it sit, covered for 30 minutes to an hour before serving. Exception: Fresh cheeses should only stay out of refrigeration for brief periods of time.

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.

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.

We recommend surface and air temperatures between 45F and 90F. Avoid application in direct sunlight on hot days. If the wood is hot to the touch, it is too hot to apply UV Plus.

No. Under legislation, homemade wine, cider, and/or beer may not be served or consumed at any licensed function. Homemade products can only be legally served in a private residence.

Yes, typically with this request you provide one selection of pre-poured wine for your guests. An extra fee may be applied for this service.

White wines too warm will taste alcoholic and flabby, while white wines too cold will be refreshing but nearly tasteless. As for reds, keep them too warm and they will taste soft, alcoholic and even vinegary. Too cold and they will have an overly tannic bite and much less flavor. Champagne and other sparkling wines should start out totally chilled. Put them in the refrigerator an hour and half before serving or in an ice bucket with an ice-water mixture at least 20 minutes before serving.

We recommend surface and air temperatures between 45F and 90F. Avoid application in direct sunlight on hot days. If the wood is hot to the touch, it is too hot to apply UV Plus for Hardwood Decks.

We recommend surface and air temperatures between 45F and 90F. Avoid application in direct sunlight on hot days. If the wood is hot to the touch, it is too hot to apply UV Plus for Pressure Treated Wood.