Why is wine serving temperature so important?

Wine lovers and wine connoisseurs are aware of the importance of pairing the right wine with the right types of food, from simple, generic pairing rules such as pairing red wine with red meat and white wine with fish to more complicated pairings for the more experts, still too many overlook the correct serving temperature: each wine should be drunk at the right temperatures. By drinking the wine at the right temperature not only it will enhance the flavours of the food but you will be able to grasp the full spectrum of the wine’s aromas and flavours, to fully appreciate it.

If you have been to one of my wine events, this is possible one of the opening lines of my introduction. As well as pairing the wines with the right dishes, it is very important to serve them at the right temperature, even more for good wines.

Each wine is different, so there isn’t a set of standard serving temperatures, we have put together a very basic one on our FAQs section, but most wines will tell you the correct serving temperature on their back label. One thing is true for every white and rose’ wine that are kept at home, in the fridge: their temperature is too low. The fridge’s temperature is set at about 4 degrees, too low for any wine; best to leave the bottle out of the fridge for a few minutes before serving it. When the serving temperature is too low, not only it is impossible to fully appreciate the wine, but if the wine is faulty, it becomes difficult to spot it since a wine too cold hides faults.

Temperature is not only important when drinking wine at home, but also when drinking out in a restaurant or bar. White and rose’ wines should not be kept in the same fridge with soft drinks or beers, but in their own fridge. Temperature is also as important when drinking red wine. Too often for red wines we say the right temperature to be at “room temperature”, but which room? There isn’t a set room temperature, it varies, it all depends on the wine and its characteristics, a general rule says that young, smooth, wines with no tannins, can be drunk at lower temperature compared to complex, aged red wines, even chilled sometime.

The other factor to consider is our preferences, our taste; the general rules above can be personalised by serving the wine warmer or cooler, emphasising one characteristic or another, the nose or the body, the freshness or the flavours, but this comes with experience, with knowledge, until then, better to follow the wine indications.