I am taking my Certified test in March, and as Ive been studying and tasting- I was curious about the serving temperature of the wines for the Blind Tasting portion of the exam, particularly the whites. Can anyone who has recently tested tell me if the whites were chilled? And if so, how much?
All input is appreciated!!
There is a great Guildsomm podcast about many aspects of tasting Its called "Blind Tasting Questions"...and I remember them covering temperature...They said...Whites can be room temperature (as long as you aren't living somewhere hot.) I like to taste at room temp. for whites and its about low 70's in my surroundings during tastings. We also don't chill the reds in my group...I recommend listening to the podcast (and all of them). They are an invaluable tool...many excellent conversations there and its just a great format. Its helped me with general knowledge and shed light on things like phenolic bitterness, pyrazines & terpenes thus upping my understanding of white wine. See you in NY (I'm taking Certified also)