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Community Food Donna Marie Desfor Wine Tip Tuesdays: Wine at the Perfect Temperature.
Monday, 20 February 2012 14:42

Wine Tip Tuesdays: Wine at the Perfect Temperature.

Written by  Donna Marie Desfor

Keeping your wines at just the right drinking temperatures can be anyone’s great dilemma. Too cold and the temperature masks a wines complexities; too warm and the flavors may take a back seat to the alcohol.  The fast and easy way to solve this problem is Corkcicle.  Designed to replicate the beauty of a natural icicle, the frozen Corkcicle chills your wine from the inside out, and then maintains the perfect drinking temperature – without diluting the wine – for about 1 hour. 

The beauty of Corkcicle lies in its easy-to-use (watch video) design and simple care instructions.  Just keep the Corkcicle in the freezer until you’re ready to use.  Once you’ve opened and poured a taste from the bottle to make room for Corkcicle, insert into the bottle.  If you’re bottle is already chilled, Corkcicle helps maintain a perfect drinking temperature while you’re bottle sits outs; if you’re bottle is a bit warmer and your wine needs to be chilled, Corkcicle chills it to perfect drinking temperature from the inside out.  You don’t have to mess with ice buckets or worry that your wine becomes too chilled sitting in the ice bath.  Corkcicle make it easy to experience any wine at the perfect temperature every time.

Are you drinking your wines at the right temperature?  Corkcicle recommends the following drinking temperatures: 

Wines

Ideal Drinking
Temperatures (°F)

Light Whites (Pinot Grigio, Sauvignon Blanc, Rose)

Upper 40s

Heavy Whites (Chardonnay)

Low 50s

Light Reds (Pinot Noir, Beaujolais)

Upper 50s

Medium Reds (Merlot, Cotes, du Rhone)

Low 60s

Heavy Reds (Cabernet Sauvignon, Zinfandel, Shiraz/Shirah)

Mid 60s

 Corkciclefrom $22.95 for one Corkcicle on Amazon.com

Last modified on Monday, 20 February 2012 14:52
Donna Marie Desfor

Donna Marie Desfor

Culinary Consultant and Chef, Donna Marie (Zotter) Desfor, has been studying the culinary arts since she began her career as a lawyer in Philadelphia. By the late '90s when she moved to Central Pennsylvania, she had combined her interest for world travel with her love of food and fine wine. While she continued working as a lawyer, she was accepted into L'ecole de Chefs, and traveled to South Africa’s Paarl wine valley where she trained in contemporary French cuisine with Master Chef Frank Zlomke at the #1 rated Bosmans Restaurant. Committed to improving her skills and devoted to her passion for understanding food, flavor, and the elements of taste, she continued her education by attending cooking classes in France, and through a rigorous program of self-study. Interested in developing her knowledge of wine, she traveled to the Chilean countryside learning New World wines while writing an article for the internationally acclaimed Montes winery.

A published food writer and recipe developer, she currently hosts the Food Section for witf, central Pennsylvania's public media outlet and NPR affiliate. Her Food column covers everything from seasonal ingredients to entertaining know-how, and includes recipes.

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