WTN: Temperature change effect on Chablis Montmains

Chablis 1er cru Montmains 2007 – Domaine William Fèvre – Alc.13%.

It was fascinating to see the different facets that this wine revealed at slightly different temperatures. Light/medium bodied with crystalline purity, initially at about 14°C (57°F) it revealed citrus, slightly honeyed and flinty aromas with a certain roundness. However at about 12°C (54°F) its focus tightened and the honey notes receded with the minerality and a certain attractive steeliness and touches of oyster like iodine becoming perceptible. Invigoratingly lovely, but ideally calling for different pairings, in either guise; 17/20.

Same thought last night with a Roc-Epine Lirac White. Another pointer on which temp to serve white wines!

I always use a small insulated picnic bag with one of those gel-filled "freezer blocks" inside so I can keep both reds and whites below room temperature. I find that wines are VERY sensitive to temperature (as well as breathing time), and good-to-great ones especially need special attention!

Mostly I don't decant anymore, preferring the slow-O method with mature wines, but when I do, I use a carafe, that fits well inside the insulated bag....