Nerdy Time Again

Derek T. · Post by **Derek T.** » Fri Apr 28, 2006 3:26 am

A couple of other threads on the board have caused me to ponder a rather nerdy question. The threads that have prompted this are Alex's TN for the Croft 1945 and the Virtual Tasting of Fonseca Bin 27.

In both of these threads we have seen wide variations in tasting notes where the same wines are being tasted in different locations. I have started to wonder whether or not something as simple as local room temperature could be a significant contributor to these variations.

Is anyone nerdy enough to know at what ambient temperature they prefer to drink their VP?

If we could establish an ideal then perhaps we could even things out a bit for the next VT and we may get more consistency in the results.

Derek

tvstorey · Post by **tvstorey** » Fri Apr 28, 2006 9:04 am

Derek,

Living in Phoenix, Arizona, where summer temperatures can top 110 F, I have found that temperature is a highly significant contributor to the perceived characteristics of VP. For my palate, high temperatures bring alcohol to overwhem on the nose and front, a sugary mask on the middle, and roughs up the tannins on the back.

My preferred range for drinking VP would be at a room temperature of 74 F and below. As air-conditioned rooms in Arizona rarely fall much below 78 F in the summer, my port-drinking season comes to a close in May and restarts with the end of the monsoon in September or October. I could stand sipping squeezed inside the cellar door, but that strikes me as a bit desperate and does tend to leave nose smudges on the glass. :)

Rui · Post by **Rui** » Fri Apr 28, 2006 9:38 am

Isn't the choice of stemware a much more likely culprit?

Jay Woodruff · Post by **Jay Woodruff** » Fri Apr 28, 2006 3:56 pm

tvstorey wrote:Derek,

Living in Phoenix, Arizona, where summer temperatures can top 110 F

Being in Phoenix as well, I feel your pain. I tend more towards the tawny in summer.

Other option is to head to Prescott or somewhere cooler and drink.

But when savoring a glass of port I think room temp and glass temp can easily warm a port but I have no real interest in having to rush the experience either. Oh well, just have to be tough and keep drinking port in the desert.

Jay.

Post by **Andy Velebil** » Fri Apr 28, 2006 7:32 pm

I tend to drink them at a cool room temp. If I feel there is an excess amount of alcohol showing, then I take Roy's advice and throw it in the fridge for a few to cool it down just a bit. That does seem to help a bit on occassion.

As for time of year, heck who cares, I drink port year round...thats what central air conditioning is for. Just crank that baby up and sit back and enjoy a couple of glasses with friends :twisted:

Eric Ifune · Post by **Eric Ifune** » Fri Apr 28, 2006 10:54 pm

I also think that the ambient air pressure also has an affect on taste. It can affect the volatility of aromatics so the weather can have it's affect.

Philip Harvey · Post by **Philip Harvey** » Thu May 04, 2006 7:15 am

Derek

I agree that cool room temperature, say 17 - 18c is best for my tastes.

For example, the mystery Smith Woodhouse that we discussed on the forum last week. At room temperature (say 21 - 22c) this just seemed a bit dull and flat. Brought up to around 18c from a 1/2 bottle I kept in the fridge for a day, this was a different wine - really bright and fresh. Sure, the extra day's decant made a difference but not that much.

Philip