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Nothing soothes the palate like a crisp, cool sip of rosé. The signature pink wine is as popular as ever, but do we know how to properly chill it for its best taste? We asked Tim Willard, owner of Madeira Park, a wine bar in Atlanta’s Virginia Highlands, to share his expert advice on the ideal serving temperature for rosé—and why it matters.
What’s The Ideal Serving Temperature For Rosé?
The best way to serve any wine is to keep the temperature consistent. For rosé, Willard recommends 40–45 degrees. Why? “At this temperature, it can easily be made colder in an ice bath or allowed to come up to temperature by leaving the bottle on the table or off ice,” he says.
Does the Temperature Change Depending on the Style of Rosé?
As a starting point, 40–45 degrees is the best. However, Willard notes that this can change depending on what he calls a “serious rosé wine,” such as Bandol or Roussillon rosé made from grapes like Mourvèdre or Carignan. “[These] will get better with a little more oxygen and slightly higher temp,” he explains. “I always like to let that increase happen naturally in glass so you can taste the evolution.”
The Best Way To Chill Rosé
“It’s always best to keep wines at a constant temperature when storing (especially for long term),” he tells us. But if you’re in a rush or want to serve up your drink quickly, Willard says the freezer, the fridge, or an ice bath are all perfectly reasonable ways to get the wine to the desired temp. From room temperature, an ice bath will take about 15 minutes, a freezer about 30–40 minutes, and a fridge about an hour.
But don’t let it get over-chilled because it can affect the flavors. “The colder the wine, the more muted the aromas and flavors will be,” Willard shares. On the other hand, when wine is too warm, he says it increases our perception of alcohol, and those flavors and aromatics overpower the fruit and floral characteristics.
The Best Way To Chill A Poured Glass Of Rosé
We’ve likely heard that dropping ice into a glass of wine is a culinary faux pas. While Willard says this will dilute the wine, it won’t ruin it. His recommendation: Pour a little more cold wine from the bottle into the glass to bring the temperature down. “If that’s not an option or the glass is already full, you could put the wine into a decanter or other glass vessel and submerge it in an ice bath for a few minutes,” he tells us.
Chilling rosé isn’t overly complex, but having some tips and tricks at your disposal will help you look like a wine expert and ensure each glass is full of its rightful flavor profile.
Read the original article on Southern Living
