Do you have to chill dessert wines?

Question

My fiance and I are getting into wines and aren't sure of what needs to be chilled and what doesn't?

Dessert?

Reds?

Whites?

I've looked all over the web and can't seem to find anything.

Thanks Guys and Gals!

Answer 1

I used to work in a fine wine and spirit store so I picked up some useful information when it comes to wine I can pass along.

Dessert wines

There are two main types of dessert wines Reds (port wine) and Whites (Muscat, Moscato d'asti, Muscadelle, Icewines/Eiswien, Trockenberrens). The whites all need to be chilled the reds do not.

Reds

Red wine is best enjoyed unchilled.  The reason is because the cool temperature will mask the complexity and depth of the taste profile of the wine.  Red should be drunk and room/ambient temperature according to the French, whom have a lower room temperature than us here in Texas so you can adjust as you see fit.  I believe it is 68 degrees F.

Whites

White wine should always be chilled.  Once again I would get the wine ice cold as to hide the flavor of the wine but cold enough to wine the glass condenses the surrounding air.  Why chill white wine and not reds?  Again since white wine is not as complex as red wine white wine is can be chilled to show off its refreshing character.

Blushes

Blush wine (White Zinfandel, White Merlot, pink wine) are inexpensive and very low quality.  Drink these ice cold if you have to but otherwise don;t drink them at all.

Roses

Roses are high-end pink wine.  These wines can be slightly chilled, halfway between you would with a red and a white.

Answer 2

By the way, great choice in getting into the world of wine.  Its fascinating and fun, endlessly.  And you pose a good question, one to which there are a lot of differing ideas and viewpoints.  I'll follow the general guideline that you should chill whites and serve reds room temperature (this includes its respective colored dessert wines).  That said, there is always a question of what exactly room temperature is?  And the standard line about European version being cooler than the US, etc.  As a wine nerd, I will agree that most Americans tend to serve whites too cold and reds too warm.  Its a generalization, I know.  

Whites ought to be served somewhere between 45 and 55 degrees F, while reds should be somewhere around 60 to 65.  Whether to chill to the colder end of the spectrum or not depends on the body of the wine.  Light whites, go to 45, with richer whites like Chardonnay (include white desserts) go to 55.  Same holds true for reds, chiantis to 60 and cabs to 65.   This is all ballpark, but reasonable.

One note, I would not store wines in a refrigerator.  Not withstanding the constant vibration of the fridge motor and the everpresent risk of drying out the cork, it just numbs the whites too much in my humble opinion.  I keep my refrigerator at like 40 or less.  That's just too cold for wines.   Great for juices and sodas, not so great for wines.

Store all your wines in a dark, cool place (if nothing else, try the bottom of your closet in the coolest room in the house).  Half an hour or so before drinking, toss the white wine into a bucket of ice water, and that will chill it just fine.  

Have fun

PS, again, just my 2 cents, but two components that can throw a wine's balance out of whack are acids and tannins.  Whites tend to be more acidic.  Chilling it will damp the acid and allow the wine's flavors come out.  Reds have more tannins.  Chilling it will make the tannins seem stronger, and that's not a good thing.  At the same time, alcohol is also part of the balance.  The warmer the wine, the more alcoholic it seems.  Not good, if the wine is 13+ already.  So, serving reds is a balance.  below 60, to me, the tannins becomes too harsh.  About 70, alcohol makes it hotter.  Hence, the ballpark ranges I suggest.  Whites, Reds, Desserts, Sparking - all can be incredibly complex notwithstanding its color - chilling, to me, is helping find the right balance.

Answer 3

chill emm ..

except red wine .

Answer 4

Chill all wines except for reds.  Reds should be room temp.