The myth of ambient temperature
For decades it was said that red wine should be served at room temperature. And that was true, but only when that temperature was that of a traditional cellar: between 16 and 18 degrees. Today, with central heating and Mediterranean summers, “room temperature” can mean 25 degrees. At that temperature, a red loses structure, the tannins turn harsh and the alcohol takes over. Wine doesn’t lie: if it is poorly served, you can tell.
White and rosé wines also have their ideal point, usually between 8 and 12 degrees, depending on the style. Too cold, and they lose nuance; too warm, and they lose freshness. And sparkling wines, made for celebrating, call for between 6 and 8 degrees to keep the bubbles fine and the acidity lively.
The wine cellar, outdoors too
A wine cooler is not a luxury appliance, but a tool for those who understand that wine deserves respect. It keeps the temperature constant, controls humidity, prevents vibration and protects bottles from light. Everything a conventional fridge does not do.
And if it makes sense in an indoor kitchen, in a well-equipped outdoor kitchen it is more essential still. Cooking and sharing outdoors, for hours, in the heat of a Mediterranean summer, demands control. Keeping the wine protected from temperature swings makes the difference between serving it at its best or serving it spoiled.
Discerning connoisseurs
A luxury outdoor kitchen is defined not only by its design or its power, but by the gestures it allows. Serving a bottle at exactly the right temperature, pouring a beer at its best, or cooking over a live fire without giving up control. Details that, taken together, shape a way of living.
At Novara outdoor kitchens, this is how we see it. That is why we design outdoor kitchens where technology serves the experience and the detail has no need to announce itself. You simply notice it
