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Wine temperature

The "right" temperature is a decisive factor for the optimal development of aromas when enjoying wine. The wrong drinking temperature can degrade even a top wine to a meaningless draught wine. The volatile components evaporate when the wine is poured into the glass or decanted. This process is accelerated as the temperature rises. When perceiving, the smell is involved first and only then the 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 related to the taste sensations. Thus, sour and sweet are perceived more strongly at higher temperatures, but astringent, bitter and salty are perceived noticeably more strongly at lower temperatures. Various thermometers can be used to quickly determine the temperature in the bottle or glass.

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Dominik Trick

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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

26,115 Keywords · 46,881 Synonyms · 5,323 Translations · 31,449 Pronunciations · 188,289 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon