9. A wine must be served at the proper temperature for you to appreciate what you are drinking. There needs to be a balance between the acid, alcohol and the fruit. Why not get the most out of the wine that you are drinking instead of serving it too cold or too hot? If you serve your wine too cold, you hide the delectable flavors and aromas. It gives the wine an acidic lighter flavor. If you serve it too hot, it may taste too alcoholic or rough.
Sparkling wines (41-47 F), and whites and roses (44-54 F) can be served at a cooler temperature than light-bodied reds (50-55 F) which should be served at a cooler temperature than medium to fuller-bodied reds (55-65 F). However, fuller-bodied reds in the US still need to be served cooler than room temperature. What we consider room temperature here in the US (65-75 F) is not optimal for your wine. If it is stored in a warm area, grab an ice bucket with water and ice and chill the wine for about 30 minutes and longer if you are talking about sparkling wines, whites, roses, or light-bodied reds. Dessert wines or ports can be served at “room temperature” to bring out the aromas and flavors the wine was meant to have.
If you have a more tannic wine, it will need to be served at a warmer temperature than a wine with less tannin. If you have a French oak barreled Chardonnay, you may want to keep it a little warmer than a Chardonnay that was made only with stainless steel tanks. If your wine needs a little warm-up, put your hand on the bowl of the glass and that should do the trick.
And, what is it with some of the restaurants serving my wine in a hot glass?
Temperatures above are in Fahrenheit and quoted from Exploring Wine.
Let me know what temperature you like your wine served? In the end, it needs to be served at the temperatures that you prefer!
Bon Vin!
Veronica
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