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USE
WHITE WINES
White wines are normally not served at high temperatures,
since they are generally more acidic that red wines and not
very tannic, which is why they are more enjoyable at low
temperatures.
These wines should preferably be stored and served
between 10 ℃ and 14 ℃ (50 ℉ and 57 ℉). Young, fresh and
aromatic wines can also be served at 10 ℃ (50 ℉), while
less aromatic ones are recommended at 12 ℃ (54 ℉).
Temperatures between 12 ℃ and 14 ℃ (54 ℉ and 57 ℉)
are suitable for soft, mature white wines aged for a few
years in the bottle. Higher temperatures would favour the
enhancement of the sweet character of the wine, to the
detriment of the acidity and flavour that are considered
pleasant and desirable characteristics for this type of wine.
ROSÉ WINES
Rosé wines are generally served at the same temperature
as white wines. However, it should be noted that these
wines may contain a certain amount of tannins and it may
therefore
be
preferable
temperatures so as not to make them too astringent.
Consequently, they are served between 10 and 12 ℃ (50
and 54 ℉) if young and fresh and between 12 and 14 ℃
(54 and 57 ℉) if more robust and mature.
RED WINES
Containing more tannins and being less acidic, red wines
are usually served at higher temperatures.
Younger and less tannic wines are generally served
between 14 and 16 ℃ (57 and 61 ℉), while fuller-bodied
and tannic wines can be served at 16 ℃ (64 ℉), and
exceptionally even at 18 ℃ (64 ℉). Some wines aged for
years in the bottle, still full-bodied and tannic, can be
served at 18 ℃ (64 ℉) or even at 20 ℃ (68 ℉). Young red
wines that are low in tannins and less structured can be
enjoyed at lower temperatures, between 12 and 14 ℃ (54
and 57 ℉).
50
to
taste
them
at
CLASSIC OR CHARMAT METHOD SPARKLING WINES
Given the high variety of existing sparkling wines, it is
difficult to give valid recommendations for all.
In general, sweeter and more aromatic sparkling wines
should be served at lower temperatures, up to 8 ℃ (46 ℉),
due to their aromaticity. More tannic sparkling wines can be
served at higher temperatures, up to 14 ℃ (57 ℉).
Dry Charmat or Martinotti method sparkling wines, such as
some Proseccos, should generally be served between 8
and 10 ℃ (46 and 50 ℉). Classic method sparkling wines
and 'méthode Champenoise' such as Champagne are also
normally served at these temperatures but, for sparkling
wines aged for some time such as Millesimati, one can go
up to 12 ℃ (54 ℉) to favour the development of complex
aromas.
However, it is advisable, especially for the finest wines, to
follow the producer's recommendations, which are printed
on the bottle.
SPARKLING WINES
higher
For
semi-sparkling
indications apply as for Classic or Charmat method
sparkling wines and are generally served between 10 and
12 ℃ (50 and 54 ℉). For dry and semi-dry sparkling wines,
a slightly lower serving temperature of between 8 and 10 ℃
(46 and 50 ℉) is recommended.
FORTIFIED, DESSERT OR STRAW WINES
This type of wine can be served at temperatures between
14 and 18 ℃ (61 and 64 ℉) depending on personal taste
and, to attenuate the sweet taste and high alcohol content,
it can also be served at 10 ℃ (50 ℉).
Dry liqueur wines, such as Marsala for example, contain so
much sugar that they are not perceived on the palate. For
these wines, the serving temperature should be set
according to what you want to emphasise. If you prefer to
accentuate the sweetness of the wine, the complexity of its
bouquet and its austerity, it is best to serve it at a high
temperature, between 14 ℃ and 18 ℃ (61 and 64 ℉),
remembering that this will also enhance the alcohol
component. If you want to enhance their freshness more,
they should be served at a lower temperature of between
10 ℃ and 14 ℃ (50 and 61 ℉). Dry, fresh, young liqueur
wines can also be served at a cooler temperature of less
than 10 ℃ (50 ℉) in order to significantly reduce the
perception of alcohol. However, the lower the serving
temperature, the lower the perception of aromas will be.
The pleasantness and complexity of aromas typical of
these wines is a welcome and interesting characteristic:
serving them too cold means sacrificing this important
aspect.
wines,
the
same
temperature
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