Should all wines be served at the same temperature?
Chilling of the wine depends on the wine. When it comes to champagne, of course we want to chill it because of the carbonation, it holds that magic of all those little bubbles coming up and that's what we want. We want those. When it comes to white wines, yes they should be slightly chilled because you're capturing the fruit. You're capturing what a white wine is all about. You want it slightly chilled. When it comes to red wines, certain wines, like pinot noirs should be at cellar temperature which is slightly colder than what we're used to, but because you want it to release it's subtle aromas and bouquets. When it comes to a Bordeaux or cabernet, the temperature, we want it more getting towards room temperature. Because these are powerful, and they are ready to offer sort of that, when I say, "currant", it's almost like opening up preserves, comes out. It's intense. When it comes to Shiraz and Rhône's, these are wines that have that liquorice, that wonderful; it's almost like riding on a motorcycle. It's almost like putting on jeans and leather. I mean, you smell the heat coming from the pavement. This is what you want. This is where that, you want to throw a piece of meat on a grill, and when you have it with this wine, you don't know if the meat is a piece of charcoal or not, because you've got something that stands up to that. Whatever it is, a piece of charcoal or the grilled steak that someone didn't know what they were doing, but this is what you kind of want to wash it all down with.
