Wine service for many of the people who know about wine have must not strange, it can be said to be a technical business, more can be said to be an art, from choosing the right cup type, the appropriate time to open a bottle of to accumulate rich experience in wine service, the most nots allow to ignore to the entire process, also is one of the most important detail is the master of wine service temperature.
What is the temperature of serving wine?
Different from indoor temperature and wine storage temperature, wine serving temperature refers to the temperature that a bottle of wine should have at the moment of drinking.
2. Does temperature matter?
Wine serving temperature greatly affects the presentation of aroma and flavor, especially for some excellent wines.
If the serving temperature is too high, the flavor of the wine will be out of balance. What is the imbalance method? That is, the wine will taste sweeter or spicier than it should, the alcohol level will be more pronounced, and in many cases you will experience a bitter aftertaste.
On the other hand, if a wine is served too cold, the aroma will be weakened and masked, and it will be dull to drink. It can not fully smell its aroma, nor can it taste its own flavor, which greatly affects the whole tasting experience 39bet-kết quả bóng đá-kết quả xổ số miền bắc-kèo bóng đá -soi cầu bóng đá-đặt cược.
Therefore, only by mastering the correct serving temperature, can we show the aroma and flavor of a wine to the greatest extent, and we can also taste it better.
3. What is the correct serving temperature for different wines?
1. Correct serving temperature for red wine
The correct serving temperature for red wines is generally 13-18°C. Lighter red wines such as Beaujolais Nouveau and Pinot Noir are served at 13°C. In contrast, medium to full-bodied red wines, such as Bordeaux, have a large and strong style Blend, Rioja, Australian Shiraz, Chateauneuf-Du-Pape, Barolo, Amarone and Vintage Port are all served at the correct temperature of 15-18 ° C.
If a red wine is hot, it can be refrigerated for 30-45 minutes or refrigerated for no more than 15 minutes before opening and decanting. After opening the bottle, place it on the table and let it warm up a little.
2. Correct serving temperature for white wines
The correct serving temperature range for white wines is 7-13°C. For light-bodied, fruity whites such as New Zealand Sauvignon Blanc, Pinot Grigio and Fino Sherry, the ideal serving temperature is 7-10°C. The correct serving temperature is 10-13°C for medium to full-bodied, barrel-length white wines such as dry Burgundy and Fume Blanc California Sauvignon Blanc.
How to get a white wine to the ideal serving temperature? It can be refrigerated for 45 minutes to 1.5 hours before opening, or refrigerated for no more than half an hour.
3. Correct serving temperature for rose wines
If a rose wine is chosen to accompany a meal, the correct serving temperature is 8-14°C; if you are drinking in a hot summer, you may wish to cool the temperature to 8-10°C.
When preparing a peach to drink, place it in the refrigerator for 1.5 hours and remove it 30 minutes before opening the bottle. It can also be chilled for 15 minutes in an ice bucket, which can be made up of 50 percent water and 50 percent ice.
4. Correct serving temperature for sparkling wine and champagne
The correct serving temperature for sparkling wines and Champagne is 6-12°C, with white sparkling wines such as Prosecco at 6-8°C and red sparkling wines at 10-12°C.
The ideal serving temperature is 6-8°C for sweeter or non-vintage champagnes, and 8-10°C for finer, more refined champagnes.
The serving temperature of champagne in general needs to be more careful, because if it is too hot, the carbon dioxide in the champagne can escape everywhere, while if it is too cold, the flavor and aroma of the champagne will be weakened and will not show up as it should.
It is also important to note that champagne, unlike still wine, cannot be cooled in a freezer. It is recommended to refrigerate for 3-4 hours, or to chill in an ice bucket. Cover the rim of the ice bucket with ice water for at least 30 minutes, and do not open the bottle before drinking.
5. Strengthen the correct serving temperature
For fortified wines, the ideal temperature should be 10-20°C. Pale Cream Sherry should be served at 10-13°C, while Masala should be served at 13-14°C. Tawny Port and Amontillado Sherry are 14-15°C. Vintage ports should be served at a higher temperature.
In most cases, 30 minutes in the fridge to cool is enough for a fortified wine.
6. Correct serving temperature for dessert wines
Dessert Wine such as Ice Wine, Tokaji and Sauternes should be served at 6-8°C.
To achieve the correct serving temperature, it is recommended that you place the wine in the refrigerator for 1 hour or in the freezer for 20 minutes. When the wine is cold enough but not frozen, you can open the bottle and drink it.
4. What are the general rules for serving temperature?
In case you're having trouble remembering the correct temperature for serving wine, here are some tips:
1. The maximum serving temperature of a wine should not exceed 20° C. 2. The older and richer a wine is, the higher its serving temperature should be. The hotter the room, the lower your wine serving temperature should be. 4. Using a refrigerator or ice bucket is an effective way to cool down a wine; in very occasional and emergency situations, a freezer can also be used to cool down
Bottom line: How to get a wine to the right serving temperature?
Cooling:
(1) For most wines, the best way to get them chilled is to place them in the refrigerator before tasting. It is recommended that the refrigerated time be limited to 45 minutes to 1.5 hours, depending on the style and type of wine.
(2) Placing the wine in the freezer will also allow it to cool down quickly. But this method is a bit risky, as it is possible to freeze the wine if you are not careful. It's a good idea to set an alarm to remind yourself to limit the cooling time to 30 minutes. However, Xiaobian still suggests that you only use this method in a very urgent situation.
(3) Placing wine in an ice bucket to chill is the most common way to chill wine in restaurants, and it is also one of the best ways to cool wine quickly. Add a certain amount of ice to the bucket, then add the same proportion of water. If you want to achieve a lower temperature, you can add some salt to the water, ice and water to make up about 3/4 of the volume of the ice bucket, then put the wine into the ice bucket. As the ice melts and absorbs heat, the wine's temperature can drop quickly.
(4) In addition to cooling the wine, you can also place the glass in the refrigerator to cool down, and then take it out to refill the wine when you need to taste it.
Warming:
(1) If the temperature of a wine is slightly lower when stored in a cool environment, and you feel that its aroma and flavor expression are significantly diminished, pour the wine into a decanter and leave for a while.
(2) Hold the glass with the palm of your hand, and let the temperature of your palm slowly warm it up. Then you can taste the aroma and flavor, which will gradually open.