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Wine Serving Temperature
Serving temperature of a wine is a fundamental aspect which allows the proper appreciation of its organoleptic qualities. The following table summarizes the serving temperatures for the many styles of wines.
White Wines
White wines are usually more acid than red wines and, as opposed to them, they have less tannins and, therefore, the sensation of astringency will be low, practically imperceptible. As an acid beverage is usually more pleasant when served at low temperatures, white wines are not generally served at high temperatures.
Preferred temperature for this type of wines usually ranges from 10° C to 14° C. (50°-57° F)
Young, fresh and aromatic white wines can be served at 10°C (50° F) whereas the least aromatic ones are served at 12° C (53° F).
Smooth and mature white wines, aged for some years in bottle, can be even served at higher temperature, from 12° C to 14° C (53°-57° F)
Serving a white wine at a higher temperature than these, would allow its sweet character to come out more evidently and the acid character, welcomed and appreciated in whites, will be diminished.
Rosé and Blush Wines
The service of rosé wines usually follows the same rules applied to white wines. However it is important to consider the quantity of tannins sometimes contained in this kind of wines; in this case it will be better to serve them at a higher temperature in order not to increase astringency.
Young rosé wines, not tannic, are served from 10° to 12° C (50°-53° F) whereas the more robust and structured ones as well as mature ones, can be served from 12° to 14° C (53°-57° F).
Red Wines
Serving temperature for red wines is dependent on many factors, but as they usually have a tannic nature and are less acid than white wines, they generally are served at higher temperatures.
Young red wines, having little tannins, are served from 14° to 16° C, (57°-61° F) whereas full bodied and tannic ones can be served at 18° C. (65° F).
Red wines aged for years in bottle, having a full body and lots of tannins, can be served at 18° C (65° F), or, exceptionally, at 20° C. (68° F)
Young red wines, having little tannins and structure, can be served from 12° C to 14° C (53°-57° F) at this temperature they can be enjoyed without any astringency. This rule also applies to new wines, such as Beaujolais Nouveau: thanks to the wine making process used to produce them, they have little tannins and good aromas, therefore they can be served at low temperatures.
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8 ส.ค. 49 10:54:57
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