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I recently ordered a glass of red wine at a nice restaurant. It came in a large wine glass and was a generous pour. But, upon taking my first sip it was obvious that it was much too warm.
The temperature at which a wine is served matters. And here’s why. The ‘proper’ serving temperature will ensure that you get the best experience from your wine. Serve it too cold or too warm and you can loose a lot of the wine’s character.
This is partly due to your nose and how a wine’s aroma works along with its taste. And, aroma is greatly affected by the wine’s temperature. A cold wine will have less of an aroma because fewer of the volatile compounds will be released from the wine. Conversely, a warmer wine will easily release these compounds and give you an opportunity to experience the wine’s full aroma.
Then there’s the way a wine tastes. Serving a white wine too cold will mute its fruit flavors. White wines taste best when they are served cool because of their acidity and negligible tannin. The fruit flavors are zippy and bright and a bit of a chill will enhance this. But full bodied white wines that have been aged in oak (e.g., Chardonnay) are best served not quite so cool to allow you experience the flavors that oak imparts.
Serving a red wine too cold will emphasize its acidity, bitterness and tannin. But serving a
This Article was originally published on Ever Wonder Wine
