Each
kind of wine has an optimum temperature for drinking and tasting.
This is important given that, if we drink the wine at different temperatures,
we perceive sensations that are quite different.
Aromas:
The greater the temperature is, the more the evaporation of the aromas.
Tastes:
Acidity.
The greater the temperature is, the stronger the sensation of acidity.
To give an example, the high acidity of a white wine served at 8ºC
seems pleasant; it seems to have a fresh and balanced acidity. We
will not have the same sensation if we imbibe it 18ºC, as it will
seem unpleasantly acidic to us.
Sugars and alcohols:
As with acidity, the sensation of sweetness is greater with temperature.
It is not the same drinking wine at 7ºC than at 18ºC. At 7ºC the sugar
is balanced by the other taste sensations. If we serve the wine at
18ºC, the sweetness is unbalanced and the wine does not appear to
have very much sweetness.
With salty, bitter and harsh sensations, the opposite happens: the
lower the temperature, the stronger are these sensations. |
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| Below,
the optimum temperatures for DRINKING each class of wine are given.
But it should be taken into account that, for TASTING wine, these
quoted temperatures should be about 2º higher, given that, at warmer
temperatures, any defects are more likely to be detected. |
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Young, dry and semi-dry whites,
manzanillas and finos: between 8ºC and 10ºC.
The characteristic of these wines is that they are fresh and
acidy; being at this temperature, we perceive that pleasant
sensations and freshness. |
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Sparkling wine (Cavas, Champagnes, etc.): between
6ºC and 8ºC.
At higher temperatures they will lose their elegance and sparkle,
which characterises them. |
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Sweet wines: between 6ºC and 8ºC.
Higher temperatures bring out the sweet flavours but, at the
same time, the balance with other tastes is lost, and we only
perceive the sweet ones. |
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White wines fermented and matured in the barrel:
between 11C and 13ºC.
We raise the temperature compared to that of the fresh whites,
in order to appreciate the new aromas that have arisen from
the ageing (crianza) in the barreand the botlle. |
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Rosés: between 10ºC and 12ºC.
In order to appreciate all the characteristics of this type
of wine that is classified between white and red. |
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Young red wine: between 12ºC and 14ºC
This maintains the different nuances of the reds, emphasising
its youth or freshness, being less harsh. |
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Matured red wines: between 16ºC and 18ºC
The new aromas, acquired in the ageing process, are appreciated
at this temperature. At lower temperatures, the aromas do not
evaporate and seem to us too harsh in the mouth. At a warmer
temperature, the alcohol is emphasised and this will mask all
the other aromas. |
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To maintain these temperatures
in the wineglass, we have to be aware that, on serving, the
wine can change its temperature. For example, in a room at a
temperature of 20ºC, on serving a white wine at 8ºC from the
bottle to the glass, the wine will warm to 10ºC-11ºC when we
bring it to the mouth. In summer, it is usual for the temperature
of the wine to rise 4ºC in two minutes.
Brusque changes in temperature are not good for wine. For the
optimum serving of wine, it is important to work with ice buckets,
either with cold water only or with ice and water, depending
on the temperature of the premises in which we are drinking
the wine. This technique is increasingly being used in restaurants,
and ordering an ice bucket is no longer considered extravagant.
We should also remember not to serve too much wine in the glass,
as it will get warm there; it is preferable to serve little
more often.
Both should it be forgotten that under no circumstances should
wine be served at less than 4ºC given that, below this temperature
the taste buds are numbed and we will not perceive any sensation. |
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