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Wine Serving Temperatures

by Andrea Marciani (RSS feed) — Apr 6th 2010 9:31AM

Wine, an item that is simple enough to select at a restaurant, yet when purchasing for yourself or as a gift, the details can be overwhelming. For example, consider wine temperature. How many times have you sampled a great wine at a wine tasting, only to find that tasted different at home? It is not rose-colored memories that make it seem different. Most likely it was the temperature at which it was served. (Click here for tips on how to chill wine quickly).

Wine temperature is one of the most commonly overlooked guidelines when serving wine. Temperature affects the taste and the nose of wine. In fact, most people serve wines either too warm (red) or too cold (white). Wine is a complex combination of unstable compounds, alcohol being a primary element. If a wine is served too warm, the alcohol tends to evaporate quickly, unbalancing the wine and causing it lose structure and body, along with a distorting of the nose. Serve a wine that is too cold, and aromas can be withheld, also affecting nose & taste. In the case of red wines, the tannins have insufficient time to breathe and soften, resulting in a more bitter taste.