Optimum serving temperature of wine?

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Optimum serving temperature of wine?

Also for the correct temperature, I advise to try and buy stubborn principle table values to be observed.

Too cold wine is closed, and total restraint. Too warm and alcoholic wine has developed disturbing tones in the nose. As a rough guide to the correct temperature, I recommend the designs to the glossary .

A note at this point that is important to me: it usually recommended red wine "at room temperature" to serve. This advice was correct, as you have lived in 18 degree warm rooms. Today we take but room temperatures of 20 to 22 degrees. These are unique to red wine too warm! So, in general, we should also red wine slightly cool.

Temperature of drinking wine

Reference values for hydration temperatures
Bordeaux red wines such as good	16 ° C to 18 ° C
Light, tannin red wines	14 ° C to 16 ° C
Most white wines, Beaujolais	12 ° C to 14 ° C
Full, aromatic white wine, port wine, sweet wines, Banyuls, Sherry	10 ° C to 12 ° C
Light, fresh white wines	8 ° C to 10 ° C
Please also note that a wine warms up even when pouring into the glass by about 1 to 2 degrees.

Wine Thermometer

To measure the temperature there are different thermometers. There is first of all the classic thermometers, which can be plugged into an open top and still full bottle. The glass bulb immersed in the wine and measures the temperature.
Easy to use cuffs are to be placed around a bottle and measure the temperature. Without direct contact of the wine but this method is less accurate but simpler. It works well in contrast to traditional thermometer in unopened or half-empty bottles.

Wine at the optimum temperature to bring

If you have enough time, you should put the wine in time to a suitable temperature environment (refrigerator, a cold room) and give him time to adjust. But there are also situations where it should go faster. As the following methods have proved:

A red wine that you would like to bring from cellar temperature to drinking temperature ( Cham brate ), you can put in as a decatizing carafe or bottle in slightly warmed water.

A white wine that you want to cool down quickly, you can cool off in a champagne bucket with ice. To speed up the cooling process, one should take not only ice, but each half ice and cold water and add additional salt (astound). The salt melts the ice faster, which releases its cold then into the water.

It is even faster with "Rapid Ice", a cuff that is stored in the freezer. This collar stores the cold and they very quickly in the wine, after having pulled the sleeve over the bottle. A relatively inexpensive (about 10 €) and purchase a big help in an emergency.

Utz Graafmann

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