What temperature should wine be served at?

Pop Up Wine - Blog

Here at the PopUpHQ near Newton MRT we are often asked about the best serving temperatures for different wines.  Some of the most popular questions (and our answers) appear below:

Q) What do winemakers mean when they say “white wine should be served chilled and red wine at room temperature”?

This is a very old maxim.  Room temperature refers to the typical indoor temperature as it was in France during the Middle Ages – well before the invention of either air conditioning or modern central heating!  It is a temperature between 15 and 18°C.

Chilled, is a temperature between 8 and 10°C, a number close to the temperature of an underground cellar.  It should not be mistaken for the temperature of a modern fridge, which will typically be a much colder 5°C.

Q) What happens to wine when it’s served at the wrong temperature?

Served too cold, a white…

View original post 400 more words

Hunter Valley Wineries

Pop Up Wine - Blog

If you need wine in Singapore, PopUpWine and their same day delivery service are the answer.  But what to do when you are abroad…

In the first of a new regular series, James Hindle details his favourite Vineyards (and Cellar Doors) in Australia’s Hunter Valley.

hunterMapHunter Valley, the birthplace of the Australian wine industry, is an easy two-hour drive north of Sydney.  Wine has been grown in “The Hunter” since the 1830s, when Scottish immigrant James Busby planted Syrah (Shiraz) cuttings taken from the Rhône valley.  With the original French stock devastated by the nineteenth-century phylloxera plague, New South Wales are able to claim some of the oldest Shiraz vines on the planet.  The region is also known for its distinctive dry Semillon (curiously sometimes mislabelled as Hunter Valley Riesling) and Chardonnay.

My favourite vineyards to visit in the Hunter Valley are:

  1. Gundog Estate

Named for failed Gundog, “Karl Marx”…

View original post 322 more words

Gris or Grigio?

Pop Up Wine - Blog

Life at Pop Up Wine Singapore is tough.  We have to taste inordinate amounts of excellent wine.  We have to travel the world visiting spectacularly remote – and often very beautiful – vineyards.  And we have to choose between Pinot Gris and Pinot Grigio … or do we…

pinot-gris_2 Pinot Gris

Pinot Gris and Pinot Grigio are the same grape, a mutation of the Pinot Noir grape which caused its red pigment to become inactive.  The grape is white with a grey-brown skin – hence the name Gris, the French word for the colour grey.  The grape is known as Grauburgunder in Germany and Austria – “grey from Burgundy”.

Pinot Gris originated in France, on the western side of the Alps, but it thrived across the border in Italy where it is known as Pinot Grigio.

Italian Pinot Grigio is typically light, crisp and fresh with aromas of lemon, green apples and…

View original post 247 more words

“Red wine with fish. Well that should have told me something.”

Pop Up Wine - Blog

Words uttered by James Bond to Donald “Red” Grant, after the latter – who had been posing as a British agent – revealed himself to be an imposter.

From Russia With Love was released in 1963.  The world, and the wine industry, has changed dramatically in the last half century.  So does 007’s red-with-fish prejudice still apply?

Bond Grant Dinner2 Grilled Sole with Chianti?  007 is unimpressed.

Sommelier Paul Grieco of award winning New York wine bar Terroir believes the old conventions of red-with-meat and white-with-fish are obsolete. “The last time this expression held true, Nixon was still in the White House!” he told Serious Eats.

So what Red varieties would work with fish?  It all comes down to the texture of the fish:

Heavier, meatier, fish such as Tuna, Swordfish and Salmon work well with light, low-tannin, red wines such as Kiwi Pinot Noir or Beaujolais.  Light Provençal Rosé also…

View original post 216 more words

The Perfect Couple: Red Wine and Red Meat

Pop Up Wine - Blog

The below was produced for Expat Living Magazine in January 2016.

There is a scientific theory as to why red wine and red meat complement each other so beautifully.

It relates to tannins, naturally occurring compounds that exist inside grape skins, seeds and stems.  These materials dissolve themselves into red wine during the production process, and dry out the mouth when we consume them: they are the reason our mouths sometimes feel dry the morning after an evening spent enjoying red wine.

According to the theory, high-tannin red wines such as Chilean Malbec are at the exact opposite end of the taste spectrum to smooth, tender, red meat.  Such wines therefore dry out the mouth at the exact same time red meats, such as a dry-aged wagyu porterhouse, moisten it.

angus the bull Angus – The Bull, a wine specifically designed for red meat.

An Australia winemaker, Hamish McGowan, was fascinated by this…

View original post 195 more words