personne en train de servir du vin blanc

We often hear that champagnes should be served chilled between 8 ° and 10 °. Fresh white wines between 10 ° and 12 °. Some reds are refreshed to 16 ° and others are "chambered" between 18 ° and 20 °. But why is this parameter so important to take into account when tasting a wine? Domaine du Goût enlightens you on this subject!

The serving temperature of a wine can sometimes turn out to be a real headache, especially if you receive guests. However, it is an essential element of the tasting and it must be respected to the letter under penalty of spoiling a good bottle.

The temperature influences the nose of the wine

When we come to smell the wine, when we breathe it, it is there that it reveals the richness of all its aromas. And that, on condition that it is not too cold! This problem mostly concerns sparkling wines such as Champagne and Crémant, whites and rosés which stay in the fridge. Because yes, I remind you that we do not keep a red wine in the refrigerator, it is a sacrilege. It should be noted that the aromatic complexity of a wine is a guarantee of quality and that it would therefore be a shame to do without. Thus a too cold cuvée, served around 4 to 6 ° will be completely closed on the nose. Its different scents will be trapped in the glass.

She changes the mouth

The serving temperature of the wine also modifies the mouth and in particular what is called " the balance of the mouth ". If the wine is tasted at too high a temperature, it will seem heavy to us, it will be unbalanced. In this case, the feeling of fat linked to the alcohol present in the wine will seem exacerbated to us. If it is a sweet or syrupy wine, it is the sugar that will be increased. Regarding red wines, if they are too cold, astringency will be enhanced. The tannins present also harden and become rough.

Our advice for serving at the best temperature

For the lucky owners of a wine cellar, the displayed temperature will be 10 °. This temperature will be adapted to the service of the majority of white wines, rosé wines, champagnes and creations. It will also be suitable for aging red wines. It will then suffice to take them out about twenty minutes before serving them. For wines stored at room temperature, do not hesitate to place them in the refrigerator 15 to 20 minutes before serving them to refresh them, especially in summer. An ice bucket or a cooling bag are also essential allies to maintain the freshness of a white, a rosé or a champagne. It can also temper a red wine that is a little too hot. Finally, last but not least, never put ice cubes in a wine. If you have a little consideration for the product, this is not done and yes even for a rosé or a sparkling wine. Indeed, there is no doubt that this will completely denature the wine. So be patient and don't throw yourself on the ice cubes.