The wine serving temperature is an element of absolute importance to better enjoy this drink. A wine served at room temperature creates a serious problem of dissatisfaction. The wine must arrive at the table with the right temperature to be consumed.
Temperature is an adjustable and controllable feature through various tools and methods. Two of the most used are those of using service buckets, or ice coolers, which are able to quickly lower the heat. However, these are systems that allow for rapid, but temporary, abatement. In fact, they can, for example, quickly bring the temperature from 24 ° C to 14 ° C, but the effect tends to disappear in about twenty minutes.
Less frequent, but still feasible, is to find a wine served at an excessively low temperature. Thanks to the fact that serving a product in wine glasses helps to increase the temperature quickly. In fact, the advice is to never fill the glass with wine over ⅔ of its capacity, in order to avoid excessive overheating that would adulter the taste.
Wine serving temperatures: a very important fact for tasting wines
A red wine must never be served above 18ºC, nor a white above 13ºC. Due to the organoleptic characteristics of the product, it is not recommended to cool or heat the bottle quickly. For example, just bring it close to the heat of the stove, or run it under hot water, or even put it in the refrigerator. Given the importance of temperature in serving wine, it is legitimate for many to wonder how to store wine in the most correct way to serve it to the maximum of one’s prestige.
To keep wine at the right temperature, it is best to have a refrigerator cabinet of adequate size for your needs. Temperature control is always highly recommended and can be carried out simply by equipping yourself with a suitable thermometer to perform the test.
Wine serving temperatures based on the type of product
The acidity is accentuated by the heat. When a wine is served at the correct temperature, it releases all its organoleptic potential. The flavor is more pleasant, open, persistent and pleasant. Just as happens for the famous “wine dedicated to the mother” the Rita Rosso Veronese of the Fratelli Vogadori for which the ideal serving temperature is between 16 ° and 18 ° C. Each type of wine requires different temperatures, more or less high depending on different factors: tannins or color, alcohol, acidity, sugar, carbon and aromas.
The tannin changes according to the different wine varieties. Reds have the highest concentration of natural tannins and dyes. Rosé wines to a lesser extent, whites to a very limited extent. The tannin gives the wines an astringent flavor and a unique sourness, as well as establishing the salty and bitterness. Sugar in wines is also perceived differently according to its temperature. With higher temperatures, if the wine has a high concentration of sugars, it is more cloying and mellow.
At low temperatures, however, sugar softens some important aspects of the wine, such as bitterness and astringency.
Aromas lose strength and expressiveness below 4-5ºC, established as the lower limit of service. In principle, at a lower temperature, the aromas of the wine are less perceptible and at the same time the taste buds are anesthetized. Wines characterized by the presence of carbon dioxide from fermentation, when served at 16ºC, are usually almost undrinkable and tend to lose their natural gas. Furthermore, it is very likely that upon opening, the cap is violently removed, jumping off in a very dangerous way.
The right temperatures for young red wines, that is the lighter ones, are between 12 and 14 ºC, full-bodied ones between 13 and 15 ºC. As for organic red wines or wines from reserves, such as the classic Amarone della Valpolicella, they are recommended at a temperature of 15 or 16 ºC and those with more body between 16 and 18 ºC.
The temperature of young white wines must be evaluated on the basis of their lightness and the presence, more or less marked, of natural aromas. In the case of a light white wine it is possible to serve a glass between 6 and 8 ºC. As a rule, white wines should be served a little colder. If the whites in question have more body and are more aromatic, it is advisable to raise the temperature to around 9ºC, so that they are tastier.
Finally, for aged white wines, which also include fermented in cask and those for aging, require higher temperatures, between 10 and 12 ºC. Only in this way can they best express their multiple aromas.
Wine serving temperatures vary according to the type of wine, their organoleptic characteristics and the production method adopted for their production. Rosé wines are no exception. These are wines that have less color and tannins and therefore allow and require a lower serving temperature. Molinara rosé wine, for example, should be tasted at a lower temperature, between 5 and 7º C, compared to rosé wines considered “heavier” which, on the other hand, can also be served at 9º C.