With the temperature hovering near 100 degrees, many of us who normally prefer a robust red wine are enjoying a switch to lighter, chilled white wines.  I turned to Michael Avery, Director of Wine for the Boathouse, for an explanation of why white wines taste better chilled, and red wines are best served at room temperature.  The reason is the structure, which comes from the tannins.

Tannins are what give wine their astringent quality, and come from the grape skins. During the wine making process for white wines, the grape juices are separated from the skins and stems immediately, absorbing less pigment, flavor and tannin.  When making red wines, this maceration process is longer, making red wines (usually) more complex than white wines.  

According to Michael, serving a white wine at room temperature “would give the impression of the wine being flabby, sweet and expose any flaws.  Chilling the wine reduces these impressions and brings out the acidity and flavors of the wine.  It is about finding balance.  Serving wine too cold would make it become almost tasteless.  The better quality, more complex the white wine the warmer or less chilled it needs to be.  Simple and less quality wines need a much cooler serving temperature to enjoy. However, there are always exceptions to the rule.  There are red wines that are best enjoyed slightly chilled as well, such as Beaujolais.”

Michael suggests conducting a simple experiment for yourself: “Next time you get a bottle of white wine, pour some in a glass and keep at room temperature while chilling the rest of the bottle, then compare how different the same wine tastes between the two glasses. “

 - by Anne Roy, Director of Sales for the Boathouse

In 2008, the Boathouse at Sunday Park received a Wine Spectator Award of Excellence for the quality of our wine list. With over 100 labels, and wines from around the world, the wine list needs continuous revisions and updates to maintain these high standards. The task of caring for the wine lists of both Boathouse restaurants is the job of Michael Avery, our Director of Wine.

Michael Avery, Director of Wine

Michael has been with the Boathouse since 1999 (back when we were Sundays Waterfront Restaurant). With our makeover to the Boathouse in 2006, the decision was made to expand our wine offerings and put increased emphasis on having a great wine list. Michael has been increasing his knowledge of wines through continuing education. He is currently pursuing his certification as Master Sommelier through the Court of Master Sommeliers education program.

Recently, Michael has taken on another new role with the Boathouse. Besides coordinating the Wine Wednesday featured wines and once-a-month wine samplings at both locations, and holding weekly wine classes for the restaurant staff, Michael is now in charge of our entire bar inventory for both restaurants, including our private events.

Under Michael’s direction, I believe the Boathouse has one of the best wine lists in town. There is sure to be a bottle to suit every taste, and to complement every meal.

 - by Anne Roy, Director of Sales