Service is critical in enjoying a glass of wine, and all wines should be served chilled. Serving temperatures are crucial in many ways. And fortunately, chilling wine does not require a complex approach. You only need to follow a few guidelines, and you are good to go.
For starters, wines are served at different temperatures. Chilling wine impacts the way a wine tastes and smells. This is informed by the chemical composition of different types of wine. That said, here is a general outlook of optimal serving temperatures for different types of wine.
Red Wine
Red wine should be served at room temperature is a common misconception. On the contrary, the best way to enjoy red wine is to have it chilled. And the ideal serving temperatures for red wine should be between 12 and 18 Degrees Celsius. You can achieve these temperatures by placing it in a refrigerator for an hour. Then, of course, it can be served at even lower temperatures, only that you will be required to wait for it to warm once served.
White Wine
White wines should be served at 7 to 12 degrees Celsius. Ideally, white wines need some chill to lift their aromas and acidity. Having them while they are too cold mutes their flavours. You can have it in a freezer for 30 minutes or in the refrigerator for several hours. And after pouring the first glass, place the bottle on the table as the temperatures rise. As the bottle sweats, the wine’s aroma and character are greatly enhanced, something which wine lovers relish.
Sparkling Wine
Sparkling wines should stay in the refrigerator for a couple of hours before popping. Whether you are serving champagne or cava, ensure it is served at around 7 degrees Celsius. With low temperatures, dissolved carbon dioxide on the wine glass dissolves better, which is key to celebrating your best toasts.