Although preference has something to do with it, the temperature at which wine is served can have a significant impact on the taste of any wine. Dry rose wine should typically be served chilled to maximize the flavor.
Room temperature is generally considered to be between 68 - 77 degrees Fahrenheit. Rose wine of any kind, including dry rose, should be served at about 46 - 57 degrees. Slight variations are to be expected.
One of the easiest ways to get a bottle of wine to the desired temperature is by using a wine refrigerator with controllable temperatures. Failing this, wine can be cooled in a conventional refrigerator or in an ice bucket. Since refrigerators are typically set at about 45 degrees, rose wine should be removed from the fridge about half an hour prior to serving.
Variations in the temperature of a wine can vastly change the way it tastes. A common problem for white and rose wines is to be served too cold. This will stifle the bouquet and mask the flavors. If a wine -- particularly a white wine -- is served too warm, then alcohol will be the primary flavor with possible astringent notes and dull flavor.
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A New York City native, Katherine Martinelli has been a writer since 2008. She was a features writer for StarChefs.com before branching out on her own to freelance. She now contributes to publications such as The Jew and the Carrot and eHow. Martinelli received her Bachelor of Arts degree from Skidmore College and Master of Arts degree from Teachers College, Columbia University.