Your Guide to Chilling Wine

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“I think sparkling wines benefit from some temperature because of autolysis, which is when the yeast breaks down into the wine giving you the biscuity, nutty, brioche flavor. If it’s too cold you don’t get that,” says Fred Dexheimer, master sommelier at The Black House at The Straw Valley Restaurant in Durham, North Carolina. “There’s a threshold where the temperature is just perfect. I like to take it out, put the wine on the table and let it warm up to 45 to 50 degrees.”

Time In Fridge:
2.5 hours

Time In Freezer:
20–25 minutes

Time In Ice Bucket With Water:
10 minutes

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Your Guide to Chilling Wine

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