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In Reply to: Proper temperature for Tokaj? posted by Jonathan B on November 01, 2000 at 07:22:03:
I think there are two schools of thought. Traditionally, the higher the sugar content, the colder the wine. At least, that's how I remember it, at least for food pairings. The chill helps to offset palate saturation. However, I personally like mine served at about 50 degrees F. I love to taste all of the flavor nuances which are sometimes disguised by too much chill. However, if its a Tokaji Essencia, you may wish to start a little colder (due to the richness and intensity of the Essencia) and enjoy the differences in flavor as it warms up. Naturally, it just comes down to preference and application.Sean
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