The serving temperature of a wine is one of the most important aspects of wine tasting/drinking.
- A white wine served too warm will seem to lack flavor, the alcohol heat will be more obvious and will be dull on the palate. When a white wine is served to cold the flavors hide and it will he hard to get anything from the wine.
- A red wine severed to chilled (cold) will often take away the aroma of the wine and will seem to lack flavor and taste thin. Serving red wine to warm will change the balance of the wine. The tannins and alcohol will stand out and the fruit and other flavors with be harder to detect.
Chilling Out
Dry white or semi dry wines such as Sauvignon Blanc should be chilled at or around 40°F.
Other wine that should be chilled the same are:
Rosé
Desert wines
Less expensive sparkling wines
Cellar Temp
Cellar temperature should be no lower than 50°F no higher than 70°F.
Room Temperature
Room temp should be at 55°-65°F. Your normal reds (Pinot Noir, Zinfandel, Cabernet, Merlot, Syrah, ect.) should be served at room temp so that the wine is more aromatic and the flavor will be bright on the palate.
