Those of you who read "Geo's Wine Secrets" a few months ago know about his (and my) 30-minute rule, which he says he first heard about at The Wine Merchant: "Half an hour in the fridge for reds, half an hour out for whites and rosés." At his NYT blog called The Pour, Eric Asimov offers a bit more on this subject, specifically about the benefits of serving white wine that has been slightly relieved of its chill. What kind of benefits?
The other night I pulled a bottle of white Bordeaux from the fridge, a 2006 Blanc de Lynch-Bages. I opened it and poured it right away. It might well have been an anonymous inexpensive white. As it warmed, though, its creamy texture and complexities emerged. It was waxy and floral with depth and detail, even at room temperature.
Read Asimov's full post, which has a few caveats here and there, here. -- Stephen Schenkenberg
