So I have heard this topic come up a million times, and I am always curious to hear how you like to serve your pinot noir.
I like to pull ours out, and serve it at cellar temperature (55 degrees). By asking this question, it will not change my mind as this is what I like, but I am curious.
Others like to serve it at room temperature, whatever that might be, but say somewhere around 68 degrees.
That being said, how do you like to serve your pinot? Does it matter if it is a "new world" pinot noir from California? A Burgundy? From Oregon? Does it matter how old or young the bottle is? What factors determine at what temperature you like to serve yours? Curious to hear what you all have to say, so please feel free to comment. Cheers!
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I think it really depends on the Pinot, but for the most part I like mine chilled. The lighter, the colder. Something about it at that point seems to call out for the fridge.
And sometimes I won't do it because I don't have a wine fridge, so I have to throw it in my refrigerator for a few hours to cool it down. Then you have to be a special guest for me to go through the effort!
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