Michelin Wines: Quick Guide to Award-Winning Restaurant Wines – Moncharm Fine Wine Merchants

Michelin Wines: Quick Guide to Award-Winning Restaurant Wines – Moncharm Fine Wine Merchants

Michelin guides have been published for over one hundred years, and are considered the premier indicator of restaurant quality to the public. Differing from services such as Zagat and Yelp which rely on guest feedback, Michelin employs full time, professional reviewers.
Michelin wines are the fine wines served in Michelin restaurants, highly regarded as some of the world's best.
The star rating of a restaurant has enormous effects on its success. Gaining a star (or being added to the list) is a highly celebrated occasion which sees an influx of guests, while losing a star can be disastrous. As French chef Paul Bocuse, a king of nouvelle cuisine stated, “Michelin is the only guide that counts.”

What Are Michelin Stars?

A huge majority of restaurants receive no stars at all (approximately 95% of those reviewed), among which even well-known and reputable ones. If a restaurant is lucky (and excellent) enough to be included in the official Michelin list, it will be rated on a scale from one to three stars.
One star indicates a very good restaurant recommended in its category, with dishes prepared to a consistently high standard. Two stars are for restaurants with excellent, skilfully and carefully crafted dishes (as well as served beverages) of outstanding quality.
Three stars are extremely rare and reserved for restaurants worthy of a special journey, with exceptional, superb dishes that are precisely executed with only the most rare and outstanding ingredients.

Michelin Wines

The Michelin-starred restaurants are also highly regarded for their offer of some of the finest wines, with the uniting principle being quality. Most boast extensive, detailed offerings, with several of the best vintages of each wine available for the discerning consumer.
Restaurant Daniel from New York (two Michelin stars), for example, has an extensive 44 page wine list, including of the Domaine Armand Rousseau variety – one of the most revered wine estates from the Burgundy wine region.
The Ledbury from London (two Michelin stars) is another example with its own lengthy list, at 40 pages. Château Lynch-Bages and Chateau Pavie are some of our favourite wines on the menu, among many other highly regarded vintages.
Tom Aikens (who at 26 was the youngest British chef to ever be awarded 2 stars), on the other hand, bucks the trend and prefers a more concise and carefully curated list. He even offers a special Biodynamic wine on his short 2-page list.
For champagne, most Michelin stared restaurants will have on offer Moet & Chandon Dom Perignon, as well as the legendary Champagne Cristal.

London's Michelin "Bring Your Own" Wines

A few years ago, over 50 Michelin-starred restaurants joined the Bring Your Own (BYO) Wine Group, beginning to allow members to bring their favourite wines to their favourite restaurants at no charge (or at maximum a modest corkage fee).
Diners benefit from Bring Your Own, as they can avoid confusion caused by overly long wine lists – instead focusing their attention on the food menu. Enjoying a much-beloved wine brought from home that you already tasted and know you like has greatly enhanced the dining experience.

Buying Michelin Wines

If you’d like to take advantage of the increasingly popular “Bring Your Own” initiative in London, or if you'd simply prefer to enjoy fine wine at home, please take a moment to check our fine wine shop.
There we have featured a collection of the world’s best fine wines and champagnes – all ready to be delivered right to your doorstep.
Additionally, if you have any fine wine related questions or queries, please feel free to contact our experts. We always respond promptly, and will be glad to help!
Image source: Skitterphoto

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Wine Serving Temperature: Store & Serve Fine Wine Like A Pro – Moncharm Fine Wine Merchants

Wine Serving Temperature: Store & Serve Fine Wine Like A Pro – Moncharm Fine Wine Merchants

Wine Serving Temperature: Store & Serve Fine Wine Like A Pro

July 30, 2015 • Fine Wine Blog • Wine Serving • Wine Storage • Wine Temperature

The temperature of your wine is extremely important for your final tasting experience. By keeping track of your wine's temperature during both storage and serving, you’ll ensure you enjoy that highly acclaimed label at its very best.

Wine Temperatures: Storage & Serving

An incorrect wine storage temperature can damage the wine irreparably. Storing the wine at a stable, ideal temperature (10-16C for reds, and a bit lower for whites) preserves its flavour and taste and will allow it to later be served at an optimal serving temperature.
The wine’s serving temperature affects its aromas, flavour, and taste at the moment of serving. A wine that is served too warm will taste alcoholic, while a wine that is served too cold will lose its flavour.
A properly stored wine also needs to be served at the best temperature for its characteristics, which will usually be different to its storage temperature.
In general a low quality wine is best served a bit cooler than average, while high quality fine wines such as those in our online wine shop are best served a bit warmer.
But what is the best wine serving temperature for the bottle you’re looking at right now? It will depend on the wine’s characteristics, and we discuss the ideal wine serving temperatures for each type of wine below.

Red Wine Serving Temperature

Rich red wines should be served a little cool, most usually between 17-21C. A good example is this Château Le Petit Cheval, 2010 as well as other high quality Cabernet Sauvignon and Merlot wines. The high tannins of these wines do best and mellow at the warmer temperature.
Light red wines (such as Pinot Noir and Zinfandel) should be served cool, most usually between 12-17C. Light, fruity weds can be served cooler to be more refreshing, or a bit warmer to enhance the flavours.
To achieve the ideal temperature of light reds, it is suggested that the wine be placed in the fridge for approximately 30 minutes or less before serving.

White Wine Serving Temperature

White wines should be served refrigerator-cooled, from 7-14C. A good example is this Chateau d'Yquem, 2006 as well as other Sauvignon Blanc, Riesling, and Chardonnay wines. The lighter and zestier the white wine, the further on the cool end it should be served.
Oaked wines should be served a bit warmer. Full-bodied white wines should be served warmer to take advantage of their complexity and aroma range. Depending on the desired temperature, the wine should be placed in the fridge for 2 to 3 hours before serving.

Champagne Serving Temperature

Sparkling wines such as Champagne should be served ice cold, from 5-10C. A good example is this Moet & Chandon Dom Perignon, 2002 along with other Champagne, Prosecco, and Cava sparkling wines.
The chilling keeps bubbles fine and deliberate instead of frothy. To achieve this temperature, the champagne should be placed in the freezer for no more than 1 hour.

Last Minute Miracles

For urgent cases where you have less than an hour to prepare a wine that is not at the desired temperature, a few tips can save the day. The most important general rule is that if a wine tastes too alcoholic, it should be cooled. If there is not enough flavour, it should be warmed.
If a wine is too warm and needs to be cooled, it can be immersed in a bath of ice and cold water. A red wine should be submerged for 10 minutes, a white for approximately 20 minutes, and a bubbly for 30 minutes or up until serving.
If a wine is too cold, it can be decanted into a warmed container, or immersed for a brief moment in warm water. Take care not to heat the wine directly, as this can destroy it.
When serving your wine it is better to start with a temperature a bit lower than desired, as the wine will always be easier to warm up in the glass when a hand cups it, as opposed to the hard task of further cooling it down.

No Wine to Cool Down?

Take a moment to check out our online wine shop, where a range of the world’s best fine wines is literally at your fingertips – be it for serving, collection, or even investment.
If you have any other wine-related questions, our experts are here to help. Just write us a short message or give us a call – our team always responds promptly, and will be happy to help!
Image source: Steven

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Wine Temperature Chart: Storage & Serving | Moncharm - Fine wine Merchants

Wine Temperature Chart: Storage & Serving | Moncharm - Fine wine Merchants

Wine Serving Temperature: Store & Serve Fine Wine Like A Pro

• Fine Wine Blog • Wine Serving • Wine Storage • Wine Temperature

The temperature of your wine is extremely important for your final tasting experience. By keeping track of your wine's temperature during both storage and serving, you’ll ensure you enjoy that highly acclaimed label at its very best.

Wine Temperatures: Storage & Serving

An incorrect wine storage temperature can damage the wine irreparably. Storing the wine at a stable, ideal temperature (10-16C for reds, and a bit lower for whites) preserves its flavour and taste and will allow it to later be served at an optimal serving temperature.
The wine’s serving temperature affects its aromas, flavour, and taste at the moment of serving. A wine that is served too warm will taste alcoholic, while a wine that is served too cold will lose its flavour.
A properly stored wine also needs to be served at the best temperature for its characteristics, which will usually be different to its storage temperature.
In general a low quality wine is best served a bit cooler than average, while high quality fine wines such as those in our online wine shop are best served a bit warmer.
But what is the best wine serving temperature for the bottle you’re looking at right now? It will depend on the wine’s characteristics, and we discuss the ideal wine serving temperatures for each type of wine below.

Red Wine Serving Temperature

Rich red wines should be served a little cool, most usually between 17-21C. A good example is this Château Le Petit Cheval, 2010 as well as other high quality Cabernet Sauvignon and Merlot wines. The high tannins of these wines do best and mellow at the warmer temperature.
Light red wines (such as Pinot Noir and Zinfandel) should be served cool, most usually between 12-17C. Light, fruity weds can be served cooler to be more refreshing, or a bit warmer to enhance the flavours.
To achieve the ideal temperature of light reds, it is suggested that the wine be placed in the fridge for approximately 30 minutes or less before serving.

White Wine Serving Temperature

White wines should be served refrigerator-cooled, from 7-14C. A good example is this Chateau d'Yquem, 2006 as well as other Sauvignon Blanc, Riesling, and Chardonnay wines. The lighter and zestier the white wine, the further on the cool end it should be served.
Oaked wines should be served a bit warmer. Full-bodied white wines should be served warmer to take advantage of their complexity and aroma range. Depending on the desired temperature, the wine should be placed in the fridge for 2 to 3 hours before serving.

Champagne Serving Temperature

Sparkling wines such as Champagne should be served ice cold, from 5-10C. A good example is this Moet & Chandon Dom Perignon, 2002 along with other Champagne, Prosecco, and Cava sparkling wines.
The chilling keeps bubbles fine and deliberate instead of frothy. To achieve this temperature, the champagne should be placed in the freezer for no more than 1 hour.

Last Minute Miracles

For urgent cases where you have less than an hour to prepare a wine that is not at the desired temperature, a few tips can save the day. The most important general rule is that if a wine tastes too alcoholic, it should be cooled. If there is not enough flavour, it should be warmed.
If a wine is too warm and needs to be cooled, it can be immersed in a bath of ice and cold water. A red wine should be submerged for 10 minutes, a white for approximately 20 minutes, and a bubbly for 30 minutes or up until serving.
If a wine is too cold, it can be decanted into a warmed container, or immersed for a brief moment in warm water. Take care not to heat the wine directly, as this can destroy it.
When serving your wine it is better to start with a temperature a bit lower than desired, as the wine will always be easier to warm up in the glass when a hand cups it, as opposed to the hard task of further cooling it down.

No Wine to Cool Down?

Take a moment to check out our online wine shop, where a range of the world’s best fine wines is literally at your fingertips – be it for serving, collection, or even investment.
If you have any other wine-related questions, our experts are here to help. Just write us a short message or give us a call – our team always responds promptly, and will be happy to help!
Image source: Steven

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