Welcome to “Rimann Time”! At Rimann Liquors of Lenexa and Rimann Liquors of Prairie Village our vision has always been to provide the communities in and around Kansas City with an extensive selection of wine, spirits, and craft beers; combined with Rimann's trademark in-depth customer service.
Below you will find our Featured Product of the Week as well as Food and Cocktail Recipes, and other bits of information about our favorite topics, Beer, Wine and Cocktails. If you have a question you’d like Amy to ask Marshall on the radio during one of our Rimann Time conversations, please send it to RimannTime@RimannLiquors.com.
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In the Country Hill Center
(SW Corner of 87th & Lackman Road)
15117 W. 87th St. Parkway
Lenexa, KS 66219
OF PRAIRIE VILLAGE
In the Prairie Village Shops
(Tomahawk & Mission Road)
3917 Prairie Lane
Prairie Village, KS 66208
FIND US ONLINE: www.rimannliquors.com
Though at first it seems of little consequence, temperature can make a big difference when it comes to enjoying wine and beer. A large part of our "taste" of wine and beer actually comes from our sense of smell. Temperature has a great impact on the molecules that make up the aromatic compounds in our favorite beers and wines. As temperatures rise, the molecules become more volatile and begin to vaporize, thus releasing the pleasing fruit and spice aromas that are so prominent in beverages.
Generally speaking, the more bold and structured (tannic) a wine is, the higher the temperature for which it can be served. Therefore, lighter red wines such as Pinot Noir or Beaujolais benefit from a bit of chill on them; while a bold and dense Cabernet Sauvignon or Shiraz will improve at warmer temperatures. These temperature ranges need to be kept in check, however, as alcohol can be more apparent at high temperatures, making a wine seem "hot" and overly alcoholic while obscuring its more subtle aromas. Tannins, interestingly, are more apparent at lower temperatures, so a wine can loose its astringency and bitterness when served at a warmer temperature. White wines can also benefit from a bit of warming. Acidity seems more prominent at lower temperatures, so by warming, a wines’ secondary characteristics and any richness will come to the forefront. One of the more enjoyable experiences in wine drinking is to note how the wine changes as it warms up. Our handy chart below is a great general guideline for serving temperatures of different categories of wine.
Beer enjoyment is also conditional on its temperature, though the range is a little less dramatic than it is with wine. Generally speaking, ales should be drunk warmer than lagers and darker beers can be served warmer than lighter beers. As with wine, alcohol content is more apparent at higher temperatures, so stronger ales do better with a little more chill.
Beer Style Optimal Serving Temperature
Hefeweizen, Pilsner, Belgian White,
Golden Ales, Fruit Lambics 38-45 F
American Pale Ale, Amber Ale, Stouts,
Dunkleweizen, Belgian Tripel, 45-54 F
Irish Ale, Scottish Ale
Flemish Sour, English Pale, India Pale Ale,
Saison, Belgian Strong Ale, Abbey Dubbel 55-57 F
Barleywine, Imperial IPA, Quadrupel Ale,
Imperial Stout, Doppelbock, Mead 57-61 F
Wine Style Optimal Serving Temperature
Most dessert Wines and Sparkling Wines 40-45 F
Crisp Whites: Pinot Grigio, Sauvignon Blanc,
other Italian Whites, Alsatian whites, Dry- and Off-
Dry German Whites 45-50 F
Fuller Whites: Chardonnay, White Rhone, Viognier,
Fuller Dessert wines like Port, Madeira, Sherry, and
Sauternes 50-55 F
Rose 45-50 F
Lighter Reds: some Pinot Noir, Beaujolais 50-55 F
Medium Reds: Pinot Noir, Chianti, Barbera,
Fruitier Zinfandel, Spanish Reds, Merlot 57-63 F
Fuller Reds: Top Cabernets and Zinfandel,
Austrialian Cabernet and Shiraz,
Malbec, Bordeaux, Barolo/Barbaresco 60-65 F