This post is by Vint-ed from Vint-ed
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When I opened a bottle from France’s Loire Valley this past weekend, Hervé Villemade’s 2015 Sauvignon Blanc, I was reminded of the importance of temperature in enjoying the full spectrum of a wine’s flavors – and that wines without prestigious appellations on their labels can often be delicious values.
What turned out to be a lovely, subtly complex wine appeared at first one-dimensional and enclosed. But within a few minutes, the wine seemed to come alive, releasing wonderful and complex aromas and tastes and reinforcing my confidence that a wine with the broader “Val de Loire” classification could indeed be memorable.
What had happened, simply, was that the wine had warmed up a few degrees or so, literally taking the chill out of the bottle and allowing the wine to express itself. If you have left a white wine in the fridge for more than an hour so or ordered one at …