Serving wine at the right temperature can make a big difference in how it tastes and how it complements the food. Whether you are a professional or a home host, you want to impress your guests with your wine knowledge and skills. In this article, you will learn some tips and tricks to serve wine at the right temperature, depending on the type, style, and quality of the wine.
The temperature of wine affects its aroma, flavor, texture, and balance. If wine is too cold, it can lose its complexity and expression, and if it is too warm, it can become flat and dull. Generally, white wines are served colder than red wines, but there are exceptions and variations depending on the characteristics of the wine. For example, light-bodied and crisp white wines can be served at 6-8°C, while full-bodied and oaky white wines can be served at 10-12°C. Similarly, light-bodied and fruity red wines can be served at 12-14°C, while full-bodied and tannic red wines can be served at 16-18°C.
In the USA most white wines are served too cold. And many red wines are served too warm. Good idea: most white wine out of refrigerator 20mins before opening. Most red wines into refrigerator 20 minutes before opening. Unless you have a temperature controlled wine cellar!
Proper storage and an informed guest. An experienced sommelier or server makes a huge difference in a dining experience from a temperature standpoint and a food pairing standpoint
Drink it how you love to drink it… Whites / Sparkling tend to be consumed way too cold, losing aroma. My personal opinion is 8-10 °C. So take them out early or if you can’t wait, pour and drink while cupping the glass with your hands bringing temp from a fridge temp. Red is a pretty traditional style, so the 16-18°C. That said personal choice and external factors such as a the climate, nothing wrong with lightly bring down the temp of a red on a 44°C summers day. The game has changed on the newer summer style chilled reds, to compete with alternative beverage choices so consume as they recommend. I’m more of a traditionalist and would go a rose, white, champagne, beer or refreshing drink. Salute
Temperature matters higher alcohols in wines can very for example 14 % reds match coolness of 15-16C Up to 14.5 % 14 C , 14.6 -14.9 % 14 C 15.3 % 13 C 15.4 -15.8% 12.5 C Reds for the most part When it comes to food and wine these guidelines hold true especially with younger wines .Not so much with older wines . Whites like Oak aged or full body ML Chardonnay’s tend to work the same as young high alcohol reds . These high alcohol wines need foods that are high protein , rich and full bodied foods . Taming these high alcohol wines can be done with caramelizing onions , parsnips to mashed potatoes in other words you have to bring some sweetness to the dish to balance the alcohol .
Wine temperature its important to get the best pleasure when wine is consumed. For Whites, Roses and Sweet wines y recomend 8o-10°C. For Red wines I recomend serve it 16o to18°C.
The best way to measure the temperature of wine is to use a wine thermometer, which can be inserted into the bottle or the glass. Alternatively, you can use an infrared thermometer, which can scan the surface of the wine without touching it. If you don't have any of these tools, you can use your hand as a rough guide. If the bottle feels cold to the touch, it is probably below 10°C, if it feels cool, it is around 10-15°C, if it feels slightly warm, it is around 15-20°C, and if it feels hot, it is above 20°C.
The most common way to chill wine is to put it in the refrigerator or the freezer for a certain amount of time. However, this method can be imprecise and risky, as you may forget to take the wine out or over-chill it. A better way to chill wine is to use an ice bucket or a wine cooler, which can cool the wine faster and more evenly. To use an ice bucket, fill it with ice and water, and submerge the bottle up to the neck. To use a wine cooler, place the bottle inside and plug it in. Both methods can chill a bottle of wine in about 15-20 minutes.
The most natural way to warm wine is to let it sit at room temperature for a while before serving. However, this method can be slow and unpredictable, as the room temperature may vary depending on the season and the location. A faster and more controlled way to warm wine is to use a warm water bath or a microwave. To use a warm water bath, fill a bowl with warm water and place the bottle inside for a few minutes. To use a microwave, pour some wine into a glass and heat it for a few seconds. Both methods can warm a bottle of wine in about 5-10 minutes.
The final step to serve wine at the right temperature is to use the appropriate glassware and pour the wine correctly. The glassware should match the type and style of the wine, as different shapes and sizes can enhance or diminish the wine's aroma and flavor. For example, white wines are usually served in smaller and narrower glasses, while red wines are served in larger and wider glasses. The wine should be poured slowly and gently, avoiding any splashing or spilling. The wine should also be poured to the right level, leaving some space for swirling and sniffing. The ideal level is about one-third of the glass for white wines and one-half of the glass for red wines.
The last tip to serve wine at the right temperature is to store it properly after opening or before serving. The storage conditions can affect the quality and longevity of the wine, as well as its temperature. The wine should be stored in a cool, dark, and dry place, away from heat, light, and humidity. The wine should also be stored horizontally, to keep the cork moist and prevent oxidation. The wine should also be sealed tightly, using a cork, a screw cap, or a wine stopper. The wine should also be consumed within a reasonable time, depending on the type and style of the wine. For example, white wines can last for 1-3 days, while red wines can last for 3-5 days.