First things first. There’s absolutely no way I’d want to drink wine at 40\u00b0C, as if it were running a fever. (Mulled wine is another story.) But what exactly is “room temperature”? I’m pretty sure that even the wine they serve in the depths of hell doesn’t get quite as hot as a bottle left out in the Greek summer.<\/p>\n\n\n\n
Yes, every wine guide worth its salt will tell you to serve red wine at “room temperature.” But here’s the catch: we’re talking about 16\u201318\u00b0C, not the temperature of your living room in August. And there’s more. If your red is light, bursting with fresh fruit, lively and low in tannins, with none of that heavy structure, you can happily take things a few degrees lower. Take PARANGA Red, for example. It ticks all those boxes.<\/p>\n\n\n\n
Once I started to understand how temperature affects the aromas in wine, I decided to do a little experimenting. And what better way to explore a theory than to invite a few of your favorite people over?<\/p>\n\n\n\n
We got together with a few bottles of PARANGA Red. Some had been left out, while others had spent some quality time in the fridge and officially entered chilled red wine<\/em> territory. The verdict? We were all pretty taken with the chilled version.<\/p>\n\n\n\n At that lower temperature, the wine was even more enjoyable, with all those fresh red fruit aromas coming to life. Think of an afternoon stroll through a sour cherry orchard, with the air full of that gorgeous fruity scent.<\/p>\n\n\n\n Have you ever tried cheesecake topped with sour cherries or red berries? If you have, you know what I’m talking about. It’s one of those combinations that never goes out of style. As timeless, elegant and effortlessly chic as an eau de parfum from a French fashion house.<\/p>\n\n\n\n So, there we were, enjoying the sour cherry notes of our chilled PARANGA Red, when inspiration struck. Why not pour some of that lovely cool wine straight over our cheesecake, like a syrup? And that’s exactly what we did.<\/p>\n\n\n\n The result? A surprisingly delicious mix of flavors and aromas. An unexpected pairing that worked so well, you could easily imagine finding it on the dessert menu of a restaurant or a cool wine and gastro bar.<\/p>\n\n\n\n Who gets to decide how you should enjoy your food and wine? What goes with what, at what temperature, or in which glass? If you feel like eating your mom’s stuffed cabbage rolls cold, with chopsticks, you have every right to do so. So, is a light red wine a great match for autumn evenings? Absolutely.<\/p>\n\n\n\n Do we want it chilled because nobody’s pressed the winter button yet? You bet. Can everyone experiment with whatever food and wine combinations they fancy? Of course. Can we all just enjoy ourselves without a long list of dos and don’ts? Sounds good to me. After all, labels belong in supermarkets and on road signs. Not in the way we enjoy our wine. And PARANGA is, above all, wine without labels.<\/p>\n\n\n\n So, go ahead, experiment, find what works for you and enjoy it responsibly. Every now and then, life calls for a little rethinking. People, situations, habits, the way we do things. Along with the great coffee-to-matcha-latte revolution come a few other unexpected changes. Like the way we drink our red wine.Cherry cheesecake, with a twist<\/h3>\n\n\n\n
It’s really that simple<\/h3>\n\n\n\n
Now it’s your turn. How do you like your red?<\/p>\n","protected":false},"excerpt":{"rendered":"
\nThere’s been plenty of talk lately about whether red wine is best enjoyed chilled or at room temperature. Opinions here, arguments there. So, I thought, why not give it a try and make up my own mind?<\/p>\n","protected":false},"author":1,"featured_media":1422,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1423","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-1"],"acf":[],"yoast_head":"\n