The right temperature for the exaltation of flavourings

Every wine should be served at an ideal temperature.

This one is one of the most delicate operations because we have to take in account that the wine flavour can vary considerably, depending on its temperature. One must take in account that in an environment of 20-22 °C, a cold wine suffers an increase of temperature of 4-5 °C every hour.

Wine served at an low temperature tends to release aromas arising from the grapes and hints of fruitiness while the gradual warming  tends to accentuate more complex fragrances.  Moreover in a cold wine the sweet taste is less accentuated, while is enhanced the bitter taste.

Red wines with a large structure and whites aged in barrels are rich in tannin,  whose astringency is enhanced at low temperatures. For this reason a big red wine should be served  at a higher temperature in order to  mitigate the sense of astringency derived from tannin. Instead, red light-bodies wines, such as new wines, with a less presence of tannins could be served fresh from the cellar, or from refrigerator.

• 18 °C Red wines of full- bodied and long aged. Red tannic wines.
• 16 °C Red wines of medium structure and medium tannicity.
• 14 °C Light red wines and with few tannins.
• 12 °C New wines Rosé wines.
• 10 °C White wine often aromatics, Passito and liquor wines-Medium sweet wine.
• 8 °C Dry white wines, young and fruity.
• 6 °C Sparkling wines, dry and sweet, aromatic wines.