VinoLoverWith the summer heat we probably want to drink all our wines at a cool temperature, especially the whites. However, we know that while for some wines a cool temperature can help in the best way, for others not so much. So, at what temperature should we drink wine, and more importantly, how cold can it be served without losing its properties?
The temperature at which we serve a wine is very important, as it is the temperature at which we are able to perceive its aromas, flavours and nuances. For this reason, we must make sure that we find the right degrees.
What happens if we serve wine too cold?
Although the beach and the heat make us want to drink our beverages as cool as possible, we must be careful because, in the case of wines, we can spoil their potential.
When a wine is served at too low a temperature, there is a risk that its aromas will not develop properly. This will lead to a rough mouthfeel.
On the other hand, our taste buds will be numbed due to the anaesthetic effect caused by the cold, so they will not be able to fulfil their function properly.
When is it ‘too cold’?
As a general rule, below 5ºC, flavours are not usually perceived well. A common sin is to add ice directly to the glass, which dissolves the wine in water. To keep it cold, what is recommended is to use a cooler with ice to keep the bottle on the table.
How can I know at what temperature I should drink my wine?
As a general rule, the bottles themselves indicate on their labels the ideal temperature at which they should be served in order to appreciate the wine in the best way. However, the following parameters can help to guide us:
- Reserva and Gran Reserva reds: serve between 16 and 18°C.
- Crianza reds: serve between 14 and 17°C.
- Young reds: serve between 12 and 14°C.
- Barrel-aged white wines and sweet wines: serve between 10 and 12°C.
- Rosé and young white wines: serve between 7 and 10°C.
- Signature wines: serve between 14 and 18°C.
- Cava or sparkling wines: serve between 5º and 7º.
VinoLover
Claudio Comella
