Here’s the typical scene: you're having a party or a romantic dinner at home. The wine bottle on the table is empty and you go to the fridge to get another one but, oh no! You have no cold bottles.
Having wine or champagne at the right temperature allows you to enjoy its aroma, flavor, body, and structure. I am going to share these tips so you can enjoy every single sip of your drink.
Bubbly: Serve it between 42-48 degrees. If it’s a little colder, it will lose its aroma. If it's not cool enough, you can taste its bitterness and miss its delicacy. Place bubbly bottles (Sparkling, Cava, Champagne or Frizzante) in the refrigerator for four hours, in the freezer for two hours, or in an ice bucket with water for forty five minutes before serving.
Red Wine: Do not serve it at room temperature if your house temperature feels like summer time. I've witnessed this problem even in the best restaurants. You want to enjoy it at 60-65 degrees which you can achieve by placing it in the fridge twenty minutes before serving.
White Wine: The term “fresh” is used for white wines temperature, which means it should be cold but not too much. Enjoy them between 45-55 degrees by placing them either in the refrigerator for three hours, in the freezer for 20-25 minutes or in an ice bucket with water before serving.
Ale Beer: “Helada” is the way to go according to Puerto Ricans, Dominicans, Argentines and Brazilians. We love the bottle as we say “vestida de novia” (dressed like a bride) which means icing all over. I recommend cooling it between 40-46 degrees but some enjoy it between 32-35 degrees.
Stout Beer: Complex beers are richer, have more fragrance and are more dense, so they should be served at a the higher temperature in comparison to an Ale beer. That’s why stout beer should be enjoyed between 50-55 degrees.