Wine temperature

The "right" temperature is a decisive factor for the optimal development of flavours when enjoying wine. The wrong drinking temperature (too cold or too warm) can also degrade a top wine to a meaningless draught wine. The volatile components evaporate when the wine is poured into a glass or, if necessary, decanted. This process is accelerated as the temperature rises.

Perception

When perceiving wine, odour is involved first, followed by taste. The extent of sensations tends to be neutralised below 8 °Celsius, still limited at 12 °Celsius and very high at 18 °Celsius. The wine temperature is also closely linked to the flavour sensations. Sour and sweet flavours are perceived more strongly at higher temperatures, while astringent, bitter and salty flavours are noticeably stronger at lower temperatures. Various thermometers can be used to quickly determine the temperature in the bottle or glass.

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