"But what if I told you the same can be true for wait for it bold, warmer whites? Common knowledge dictates that we serve all white wine from an ice bucket, chilled to within an inch of its life it's just what we do but in reality that can kill a wine, particularly if it's a powerful and/or aromatic example."
"Over- or needlessly chilled wine often prevents us from picking up on much of its aromas and, considering that much of what we taste is what we smell, you're mostly going to end up tasting an unpleasant mouthful of alcohol and acid. I propose we start enjoying our whites a little warmer than is customary, at room temperature even when we're sat around a roaring fire."
"Think about what you want from a wine in the autumn and winter months. Do you want it to be higher in alcohol, generous and ripe? In which case I would ask why anyone thinks you necessarily need to drink a red wine to achieve that. Well, it's a good idea to be aware of the grapes and regions that are likely to yield bigger, bulkier white wines."
Chilled reds served slightly cooler reveal fresh, bright fruit and have become popular. Bold, warmer white wines can also benefit from being served warmer than the usual ice-bucket temperatures. Over-chilling aromatic or powerful whites suppresses aromas and often leaves a taste dominated by alcohol and acid. Serving fuller whites a little warmer, even at room temperature by a fire, brings out generosity, ripeness and warming character. Wine style depends on grape and region; grapes like Chardonnay can produce both lean, mineral wines and large, oaky, ripe expressions, so choose regions and grapes that yield bigger white wines.
Read at www.theguardian.com
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