The ‘right’ temperature is a crucial factor in the enjoyment of wine, as it allows the aromas to develop to their full potential. Serving a wine at the wrong temperature (too cold or too warm) can reduce even a top-quality wine to a bland, run-of-the-mill wine. When wine is poured into a wine glass or, where applicable, decanted, the volatile compounds evaporate. This process is accelerated as the temperature rises.

Perception

When perceiving wine, the sense of smell is engaged first, followed by the sense of taste. The intensity of these sensations is somewhat muted below 8 °Celsius, still somewhat limited at 12 °Celsius, and very pronounced at 18 °Celsius. The temperature of the wine is also closely linked to taste sensations. For example, sour and sweet flavours are perceived more strongly at higher temperatures, whilst astringent, bitter and salty flavours are perceived much more strongly at lower temperatures. The temperature inside the bottle or in the glass can be quickly determined using various thermometers.

Serving temperature

A wine should be served at around 2 °Celsius – it is better to serve it slightly too cold than too warm. This is because the wine will warm up relatively quickly on its own due to the ambient temperature, without any additional effort. At temperatures above 20 °Celsius, the alcohol begins to evaporate rapidly, which can throw a wine ‘off balance’. With sparkling wines or semi-sparkling wines, higher temperatures cause more carbon dioxide to be released, leading to an unpleasant, fizzy taste. Flaws in the flavour of a simple wine can be masked by serving it at a cooler temperature.

The ideal temperature depends primarily on the wine (type and age), but is also influenced by the season. In summer, all wines generally taste better when they are a few degrees cooler than in winter. A specialised wine climate cabinet with different temperature zones is best, allowing you to take the wine out at the ideal temperature. Otherwise, the wine must be brought to the correct temperature.

Chilling

Placing the bottle in a freezer to cool it down quickly is a form of ‘shock therapy’ that is not recommended...