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The Wine Serving Temperature


Serving wine at the right temperature is one of the most delicate.

Before settling in what temperature should serve a particular type of wine we see some small measures to be followed and what are the reasons that make us choose a temperature rather than another.


A wine served cold in an environment where the temperature is 20 ° -22 °, in the glass increases its temperature of 4 ° -5 ° degrees per hour, with an initial overhang of about 2 degrees.

The wine served at a fairly low temperature tends to give off smells coming from the grape (varietal aromas) and hints of fruit. The gradual rise in temperature, however, tends to focus on the exaltation of perfumes and more complex.

There are also a number of phenomena of excitement, interaction and masking of various substances present in wine in which the temperature plays a key role.

At low temperatures the sweet taste is less pronounced, while the bitter taste is enhanced. Acidity, another characteristic element of a wine, undergo change with changing temperature, but usually a sour drink is better appreciated when fresh.

The red wines of great structure and white wines in barrels afffinati are rich in tannins, astringency which is enhanced at low temperatures. For this reason, we will serve a great red wine at higher temperatures, precisely to mitigate the sense of allappamento given its large amount of tannin, while we can serve the red wine of light structure, such as new wines, where the tannins are almost completely absent, fresh from the cellar, or even a refrigerator.

Finally, it should be noted that no longer makes sense to speak of "temperature" since the modern heating systems have brought the average temperature of the rooms in which we live above 22 °, the temperature at which no wine can be very pleasant taste.


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