Austere or delicious sherry depending on wine temperature?
Austere or delicious sherry depending on wine temperature?
Ver mensaje de Juan SuchReading the TNs of a Gonzalez Byass sherries tasting I have found the following comment regarding the Oloroso ’Alfonso’:
";Long, concentrated and dry. This was a bit austere at room temperature, but would be delicious with a light chill."; (http://winenotes.co.uk/tasting/72/)
I have realized that palo cortados or amontillados are best drunk at 15-16 ºC that at 18 ºC (specially in summer).
But that change from ";austere"; to delicious based on wine temperature is somewhat new to me. According to Cambridge Dictionary:
Austere: without comfort; plain and without decoration; severe.
Delicious: having a very pleasant taste or smell.
Have you had the same impressions tasting sherries? (of course, don’t include finos and manzanillas here :-)
Re: Austere or delicious sherry depending on wine temperature?
Ver mensaje de Juan SuchWell, I’ve that impression with all wines... not only with sherries. The optimal serving temperature is essential to enjoy a wine.... Or not???
Recommended temperature for enjoying sherry
Ver mensaje de Paco HigónI have read on a technical note from Osborne that they recommend to drink their amontillados, olorosos and PX at 12-16º Celsius (54-61 Farenheit). I think you need at least 14 Celsius (57 F) to enjoy all their aromatic complexity.
Re: Recommended temperature for enjoying sherry
Ver mensaje de Juan SuchDo not know but my experience is that the ";hotter"; the wine the better aromatic expressiveness .... the colder the wine the grater enjoyment in mouth.... of course (and depending on the wine) in a ";coherent"; range of temperatures .... ;))
Cheers