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Wine Serving Temperature is perhaps, one of the easiest conditions that can be achieved to enjoy the potential of each wine. A wine cooler, a fridge, even outside climate can help if you just try to get the correct temperature for each bottle.
Unfortunately, in spite of the existing information, we see there are a number of restaurants that do not take this issue seriously.
How many times have we heard that white wine should be served chilled and red wine at room temperature? What a crime! Just myths and set phrases.
A wine served at an adequate temperature range will have great expression and will be perceived with all its attributes that the winemaker thought of and designed when they made the wine.
Also, it will ensure the ideal balance of its components such as acidity, sugar, tannins, alcohol, etc.
Contrarily, if the wine is served at a wrong or inadequate temperature, we will anaesthetize the aromas and flavors, among other components that will be perceived either distorted or exaggerated, making the whole experience much less pleasant.
When serving wine at a higher than the recommended temperature, we take the chance to feel it very alcoholic (since alcohol is volatile and it will be perceived more intense at higher temperatures).
On the other hand, if we serve them too cold, the aromas will vanish and the green sensation will be boosted or, in other words, its bitterness, acidity and astringency would be amplified
If we understand how important temperature is for wine serving, we will enjoy it much more and will make the most of our investment!
Sommelier and lawyer, in that order. Professor in the career of Sommelier at EAV (Argentine School of Wine). Head Sommelier at Vida Wines, importer of Argentine wines in the USA. He used to work at Bodegas Atilio Avena and Goyenecha. He was a member of the tasting panel of Austral Spectator. 50 years.