Temperature plays a major role in wine tasting. Too cold a temperature dulls the aromas of white wines and makes reds harsh on the palate. Too much temperature makes all the reds hot (too alcoholic) and the whites, without elegance.

Each wine has its ideal temperature: these are what we know as the service temperatures at the table. Sometimes, to better notice the impressions in an organized tasting, the temperature of the wines is increased. Against tastes there is nothing written and each person tastes the wine at the temperature they want; but, at the recommended temperatures, the expression of the wine nuances is better appreciated.


Temperature and types of wine:

Hot (>20ºC): Wines do not taste good at temperatures above 20ºC. Some spiced wines are served warm in Scandinavian countries.

Room temperature (17 a 20ºC): Intense and concentrated reds. Reds with aging

Fresh (13 a 17ºC): Silky reds. Young reds made with carbonic maceration. Generous and sweet wines.

Almost cold (10 a 12ºC): Consistent white wines fermented in barrels.

Cold (8 a 10ºC): Aromatic and fresh white wines. Rosé wines. Finos and chamomiles.

Very cold (6 a 8ºC): Green wines. sparkling wines.

Frozen (4 a 6ºC): Neutral white wines with little expression. At this temperature, we hardly have any perceptions of the wine, which passes like water.