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Wine Dimensions August 2005

Dear Friends of Monolithos,

This month"s bulletin looks at the basic rules of wine-serving temperature.
It doesn't take most of us long to learn the prevailing advice:

Red wines at room temperature - white wines, cold.

But what is "room temperature"? Sometimes it's too warm, sometimes too cold. Only occasionally is it just right.
Well, let us examine more carefully this standard advice:
"My dear girl, there are some things that are just not done, such as drinking Dom Perignon "53 above the temperature of 38°C Fahrenheit." - James Bond in Ian Fleming"s "Goldfinger".
One of the most important aspects of wine enjoyment is the temperature at which it is drunk. The ideal temperature depends on a number of factors such as personal perception, type of wine, the accompanying food, the weather, the current environment, etc.
Fortunately, there are some basic rules that can be applied with success and can satisfy almost everyone's preference and taste. Temperature has considerable effect on our perceptions of smell and flavours. As a general rule, it is true to say:

The higher the temperature, the greater the perception of smells.

This simple but fundamental rule allows us to understand that a wine having few aromas can be improved by serving it at a higher temperature, whilst a wine rich in aromas and smells is best served at a lower temperature.
However, smell perception in a wine is drastically diminished when the serving temperature is lower than 7°CC. In contrast, a temperature higher than 20°CC, according to the above rule, would result in enhancement of aromas. But, at even higher temperatures, a number of "unattractive" wine smells develop, and the main odour perceived would likely be those that result from volatilization of alcohol. Based on these considerations, the most appropriate serving temperature range that allows the development of fine wine aromas is usually from 7°CC to 20°CC.
Furthermore, the serving temperature greatly influences the perception of wine flavours as well. Our perception of flavours can be defined by means of simple guidelines that can help us understand and select the best serving temperature:
  • High temperatures increase the perception of sweet flavours and reduce the perception of bitter and salty flavours.
  • Low temperatures increase the perception of bitter and salty flavours and diminish the perception of sweet flavours.
  • An acidic flavour is more enjoyable at low temperatures.
  • Low temperatures increase the sensation of astringency caused by tannins.
  • Low temperatures reduce wine aggressiveness and the effect of alcohol.
Having introduced the fundamental rules governing our perceptions of wine aromas and flavours we can now examine their effects on the most commonly used categories of wines.

White Wines

Wine, being an acid beverage, is more acceptable and enjoyable when served at low temperatures. This is why a white wine, which is usually more "acid", or more fresh, crisp or lively according to your wine tasting parlance - and less astringent than a red wine - is generally served cooler. The preferred temperature for white wines ranges from 8°CC to 13°CC.
Our recommended temperatures for Monolithos white wines are:
Monolithos White Table Wine (Xynisteri): 9°CC to 12°CC.
Monolithos Ayios Stephanos White: 8°CC to 12°CC.

Rose and Blush Wines

The serving of rose wines usually follows the same rules applied to white wines. Young rose wines, not tannic, are served from 10°CC to 12°CC. The more robust and structured wines can be served from 12°CC to 14°CC.

Red Wines

The serving temperature for red wines is dependent on many factors, but as they usually have a "tannic" nature and are less acidic than white wines, they are generally served at higher temperatures. Tannic red wines, that is, those wines which are astringent in the mouth, are not served at low temperatures.
Red wines can, however, be served at a low temperature when they are not tannic, nor astringent, such as in the case of the so-called "light red wines" (which have less body and few tannins), as well as the "new wines".
Red wines having few tannins are served from 14°CC to 16°CC, whereas full-bodied and tannic wines can be served at 18°CC.
The preferred temperature for red wines ranges from 14°CC to 20°CC.
Our recommended temperatures for Monolithos red wines are:
Monolithos Red Table Wine (Mavro+Cabernet): 16°CC to 20°CC
Monolithos Ayios Stephanos Red: 16°CC to 18°CC
Monolithos Cabernet Sauvignon: 18°CC to 20°CC

Sparkling Wines

Another important component found in wine - and in variable quantities according the type - is carbon dioxide (CO2). This component is easily and evidently perceived, both by sight and taste, in every sparkling or slightly sparkling wine. Visibly, the presence of carbon dioxide is evidenced by the development of a chain of tiny bubbles in the glass, whereas in the mouth, it is perceived as a more or less pleasing "itch", according to the amount. This component has a relatively simple flavour and is slightly acidic. It has the capacity of enhancing acid flavours and astringency, in addition to which it attenuates sweet flavours. The acid flavour of carbon dioxide will be evident, and will become unpleasant as the temperature of the wine rises. This is a very good reason to serve sparkling wines at low temperatures, however not lower than 7°CC.
Therefore, white sweet and aromatic sparkling wines can be served at a temperature as low as 7°CC, and dry or brut sparkling wines can be served between 7°CC to 12°CC.
Our recommended temperatures for Monolithos sparkling wines are:
Monolithos Santa Monica White: 7°CC to 9°CC
Monolithos Santa Monica Rose: 9°CC to 12°CC
Wine Tips: Consider the following:
  • More wine has been ruined by being too warm than too cold. Therefore, when in doubt, serve wine a little cooler than you might think necessary.
  • Just remember - cool does not mean just above freezing! And room temperature does not mean summer when it is 36°CC!
  • Do test your refrigerator once in a while.
  • Serve white wines lightly chilled, roses the same or just a little warmer, and reds at a cool room temperature of 18°CC.
  • An ice bucket chills ten times faster than the refrigerator. Fill to a third with ice, then water and a tablespoon of salt. The water helps the bucket conduct the cold.

Wine News and Information

For the first time in Gallup's measurement of Americans' drinking preferences, there is a statistical tie between wine and beer as the alcoholic beverage adult drinkers say they drink most often. As recently as last year, beer edged out wine as the standard drink of Americans. Today, 39% of drinkers in the United States say they drink wine most often, while 36% say they usually drink beer. This is according to Gallup's annual Consumption Habits poll, conducted July 7-10, 2005. This is the first significant shift in wine preferences recorded in the last eight years.
The good news is that world wine retail sales are forecast to rise by 62.5% over the next decade. The biggest wine exporter in 2004 was Italy, with France and Spain tied in second. These three constitute around 60% of the global export market, with closest rivals Australia and the US on 8% AND 6% respectively, according to a report by the US Department of Agriculture.
Italy appears set for a bumper wine harvest this autumn which should be in line with 2004 in terms of volume, sector sources said recently.
Winegrowers had been concerned after sparse rainfall in June, but rain and cooler-than-normal temperatures in the first half of July, together with last winter"s long and rainy weather, should produce healthy grapes for September.
More and more French wine buyers are turning to rose at the expense of red wine, latest reports say. The national French Wine Board Onivins reported that rose sales were "dynamic" from January to April this year, increasing 2.4% in volume and 2.8% in value at large supermarkets, where the majority of French consumers buy wine. "Rose is better for easy drinking," reported author Christian Melani. "You can put some ice in your wine, and no one will call you a heretic, even if it is a very high quality rose."

Monolithos Monthly News

July and August are very critical months regarding grape quality. The vines are regularly sprayed and trimmed. The black grapes turn colour and the white are tested for sugar and acidity in order to determine harvest time. Our Malvasia grapes are provisionally scheduled for collection during the third week of August.
At the Winery, preparations are underway for the maintenance of equipment, which will be extensively used during the new vintage.
On the commercial field, the entire rage of Monolithos wines is now available at the tourist town of Ayia Napa and more specifically at: The Plaza Shopping Centre, 35 Nissi Avenue.
We are also pleased to inform you that we are now in a position to offer a better service to our friends and customers in the area of Paralimni and Protaras. This is thanks to a new Monolithos Winery associate, Mr. Ian Blakeborough, who, having spent most of his life as a wine consultant in the U.K., has recently joined our team. Welcome Ian!
If at any time you are passing near the village and wish to visit the winery or purchase any of our products, Martin Wood will be pleased to meet and assist you at his "Fig Tree Villa" in Pachna, so do not hesitate to phone him at 25-816212 or 99-165995.
We thank you for your continued support. Take care, and always remember that wine is the most delightful of drinks.
Regards from all of us here at Monolithos.