When "chill" is bad!

Why do some fine restaurants insist on serving the white wine or bubbly you have chosen to pair with your meal too chilled? I think that most people would agree that white wines are more refreshing if they are served cool, but ice cold is just wrong! When the white wine is presented to me at the table, I patiently wait for the server to show me the label, ease the cork out and then pour a taste. If the wine is served too cold I find it tight, like a frozen grape and it is hard for me to pick up any nuance at all. Once the bottle is placed on the table I feel how cold the bottle is and I usually waive off the 'ice bucket' (I only use it if the wine being served is really at room temp). I suggest that a complex white wine should be served with a light chill and not a deep freeze as all too often I have finished my main course before the wine has had a chance to warm up in the glass. If you want to make a simple white taste better, then don't deep freeze it before you serve it! I think you will find that you get a lot more out of its aroma and flavor if it is served at 'cellar temperature", at around 55F or 13C. I do not recommend you carry a pocket thermometer to discern if the wine being served is 'just right' but you can have some fun at home to decide what temperature to serve wine for your maximum enjoyment. If you have a cellar, try serving the wine directly and if you keep your wine in the fridge, take the bottle out and let it sit for 30 minutes before you drink. Try it again after 45 minutes and see if you notice a difference! I don't know if you have ever noticed that in tasting rooms the white wines are usually served just slightly chilled and almost at room temperature...this is to bring out the maximum flavors of the glass you are sipping. The right temperature allows for the full expression of the wine to come out so when you get your purchase from the winery home to serve at your dinner party, give the same thought to pouring it for your friends and select the right 'chill' point to bring out the best in your total dining experience!

As of this writing, the harvest is well under way and there is excitement in the air! This season has had its own unique set of challenges and the last minute rain storms are just part of the roller coastar ride and with most of the Pinot Noir and Chardonnay harvest in, I thought it fun to share some of my favorites:

Iron Horse 2009 Estate Chardonnay $27.00
This Estate Chardonnay is bearing delicious fruit and adding new layers and complexity without resorting to more oak and malo-lactic fermentation.In this wine, the oak is simply an acid balancing tool – not a stylistic component, and the winemaker feels very strongly about keeping the oak beautifully integrated in the wine.

Sonoma-Cutrer 2009 Russian River Ranches Chardonnay $23.00
Aromas of minerality, wet stone and baked apples are complimented with the fresh notes of citrus blossom, lemon-lime and a touch of honey. This chardonnay is balanced with clean acidity and an elegantly creamy body.

Flowers 2008 DZ-Vineyard Pinot Noir $52.00
Dark fruit aromas of plum, black cherry and cassis, this wine is fresh and very attractive! a balanced acid 'backbone'. A delicious wine with a great finish!

Fritz 2009 Russian River Valley Pinot Noir $30.00
Deep Burgundy in color, this Pinot offers aromas of black cherry and tobacco. This wine is full of cherry rhubarb and spice with an elegant finish!

Cheers!