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I have only tasted about a shot glass full of JOAM, but that was enough to get me hooked. I am patiently waiting for my first batch to be ready. One question I have is what is the temperature at which mead is normally served?
Don't look to me for "normally." My friends will attest. I'm not normal. But I prefer my still meads at cellar temp (55F-ish) and my sparkling meads at fridge temp (40F-ish). I think the flavors come out better at those temps. IMHO
I would suggest that there are no uniform temperatures, and it depends on the particular mead. For example, I have a mint-lime one I called Taste of Summer, that is nicely enjoyed very cold on a hot day. I have a Chocolate Acerglyn that is better at cellar temp (as Mazer828 suggests) during the winter. Then there are mulled meads that are warmed, and melomels may be better at room temp. I would suggest you experiment, and find what you prefer..... Tough job, but someone has to do it !!! Proost !!
If you're more of a dry drinker, try a mead chilled.
If you appreciate sweeter, then try a room temp mead.
If you want a heart warmer of a frosty eve, try a bold mead, warmed up slightly.
As GntlKnigt1 says, it really depends on the mead, and your tastes.
I generally prefer mead at room temp, but that varies.
I love that like a fine mead this thread is 12 years old and still going strong (but, really, could anyone really wait 12 years to consume a mead?). I've only drunk commercial meads -- and my very first homemade batch that really was much too young, but I was much to excited to wait -- and I typically drink them chilled. I have drunk a bunch at room temp, but prefer it chilled. And I typically drink it out of a tumbler, though I have used wine glasses on occasion.
My favorite glass was one I used to drink absinthe from, but the green fairy caused me to drop it and it shattered so I've simply used tumblers since.