Definition: Fresh (red wine too)

What should you do? Sometimes, red wine straight from your cellar, whether it's in your flat or underground (for the lucky ones), can be a little too cool. Winter is conducive to this minor inconvenience.

If you only notice the problem at the last minute, it can have some consequences for the wine. So here is a tip that will help you remedy this problem. The consequences of a red wine being too cool are that it cannot develop fully, its aromas are stifled, as if blocked by the paralysis of the cold. The tannins become harsh and astringent, and the finish is often tight (metallic taste, to put it simply). It is therefore a shame to ruin a nice wine that has been stored in a cool cellar, which is a good thing for the place where your bottles are kept.

If you are dealing with a tender red wine, such as Pinot Noir, Gamay, or another light wine that is best enjoyed slightly chilled, open the bottle, serve it, and explain to your guests that this wine is best drunk slightly chilled. This will not be a problem with a starter.

On the other hand, if the bottle is a complex wine with a certain cachet, such as a Pauillac grand cru classé or a Châteauneuf-du-Pape, to name just two examples, open the bottle. Take a decanter, pour hot water into it, fill it up and swirl the hot water around. This will heat the sides of the glass. Empty the water, draining the decanter thoroughly, and decant your wine into this container, which will transfer its heat to the wine.

The wine will not suffer too much from this rather unusual decanting method, and above all, its temperature will be more suitable for tasting. There is another technique for extreme cases of really cold bottles, but we will refrain from publishing it so as not to offend your sensibilities!

Inspired by a text by Emmanuel Delmas, sommelier - highly recommended website.