This is the oenological reference. It is important to respect the service temperatures of wines so they reach the best conditions for tasting. Sometimes one drinks wines that are too cold or “chambered” wines that are too hot. However, low temperatures prevent the aromas to express themselves. Over 20 °C, the alcohol masks the aromas and the wine is unbalanced.

The ideal temperature will depend on several factors: the structure of the wine, its complexity, its balance but also the ambient temperature. The more the wine is structured in tannins and / or complex / aged, the higher the temperature. Also consider that the “great wines” can support 1 or 2 degrees higher than conventional wines. Here are some tips to improve your tasting experience:

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2016-02-03 11.51.40Most red wines are served between 16 ° C and 18 ° C. We talk about a “chambered” temperature. This term comes from a phrase that recalls the old days when the wine in France was taken from the cool cellar to the “chamber” for it to reach the ideal temperature before serving. Be careful not to confuse chambered and room temperature, especially when it’s 32 degrees outside! Some light and fruity red wines like Beaujolais can be drunk at 13 ° C. Bordeaux, Argentinian Malbec, South African Cabernet Sauvignon will taste better at 18 or 19 ° C for wines of exceptions. To refresh red wines you can put them 1 hour before serving in the refrigerator door, or in a bucket of cold water + ice for the impatients. If instead you want to “chamber” your wine just put it out but watch the heat, the wine does not like sudden temperature changes.

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White wines like freshness so you can keep the bottle a few hours in the door of the refrigerator before serving. For dry wines like Sancerre, South African Sauvignon Blanc between 11 and 12 ° is ideal. The Chardonnay-based and richer wines should be tasted between 13 and 14 ° and exceptional wines between 14 and 16 °. The sweet white wines like Monbazillac and South African Sweet wine are drunk cooler, around 9 °.

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Rosé wine is drunk fresh; between 10 and 12 °. Finally, the dessert wines like Sauternes and Porto are drunk at the same temperature as the best white wines (14 ° for Muscat) or Red (18 ° for Porto)

Champagne and sparkling wines to enjoy at 7-9 ° C. The exceptional old vintages and champagnes at 10-12 °

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We must remember that it is better to use a slightly too cold wine than too warm. Indeed, it can always reach the temperature in the glass. This is fast enough since wine usually takes +1° when served then +1° after 2 minutes in the glass. How to guess the right temperature without a thermometer. A simple trick is, for red wines, to touch the bottle. This should be slightly cool at hands. If this is not the case then the wine is too warm. For white wines, it is the time of service. If it is a sparkling wine or a sweet wine, its contact with the glass must lead to the formation of a frosted effect that will indicate that the wine is at the right temperature (about 8 °). However, for other types of white wines, if this effect appears when serving in the glass then the wine is too cold as its service temperature should be higher than sparkling wines.

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