What is the right temperature for your wine?...The Vinotemp Blog

What is the right temperature for your wine?

We have all heard the old saying, "white wine should be served chilled and red wine is best at room temperature". But what does that mean? What is chilled and what exactly does“room-temperature”mean?
Temperature plays a huge role in both the storing, aging and serving of wine.
When storing wine, high temperatures may cause wine to mature too quickly and giveyour wine a“cooked”flavor. If your storage area is unregulated and gets too cold, your wine may not mature properly and will not develop the flavors you were expecting.
Too hot or too cold, and you’re setting yourself up for disappointment when you finally un-cork that special bottle. It is very important
to make the right investment when selecting the environmental control system for your wine cellar, wine vault of wine locker.
It is important to store wine between 55 and 60 degrees Fahrenheit. A few degrees higher or lower won’t affect your wine, but the goal is to maintain a consistent temperature and to avoid temperature fluctuating.
Wine coolers and refrigerators are terrific for maintaining ideal serving temperatures for immediate consumption. They come in a variety of sizes and configurations to accommodate both large and small collections. Some wine storage units are designed for long-term storage and take into account conditions like light, humidity and vibration, all of which are important variables when storing and aging wine.
Handy tips for wine serving temperatures
Assuming you have correctly stored your collection at the right temperature, let ’s see how temperature can affect the enjoyment of your wine.
White wines are at their best when chilled, but be careful not to serve it too cold. If white wines and rosés are served to cold you may
“stun” the wine and lose the rich bouquet. As Francis Ravel, wine connoisseur and founder of Vinotemp wine systems, would often say, “If your glass appears frosty, then the wine is too cold”.
It has become popular other the past few years to pop your wine bottle into the freezer for a quick cool-down, but beware, wine left to long may freeze and once frozen, it will never regain its original flavor or character.
Here are a few more of Kevin Henry’s wine tips:
Champagne, as well as other sparkling wine, is best served around 40°- 50°F. This temperature maintains the right pressure inside the bottle and reducing unwanted foaming and the wasting of good champagne.
Like champagne, sweet white wines, like a Muscat or Riesling, are perfect at. While lighter whites, such as Pinot Gris or Sauvignon Blanc, are refreshing when served just a touch warmer at 45°- 50°F.
A dry rosé served at 55° F will enhance its bouquet. White wines like Chardonnay will surprise you with rich “fruity” overtones when served warmer between 50°- 60°F, depending on your preference.
The idea of serving wine at “room-temperature” comes to us from the distant past when interior walls were 12” to 18”
thick with an average room temperature running about 67°, and long before the notion of air-conditioning and central-heating. Today’s average residential room temperature of 72° F. and this will “cook” your wine and hide the natural fragrance of fruit and spice.
A Pinot Noir is best between 50° -55°F, and a Merlot, Cabernet and Sangiovese are best at 55° - 58°F. Again, depending on taste, a California Cabernet Sauvignon should be served a little warmer, at 59° - 64°F.
Temperature is very important to the aging and storing of your wine and it should be taken very seriously, but in the end, serving and enjoying your collection is a personal matter that should reflect your taste and palette.
For the best wine experience, from a small under-counter unit to a complete wine room or cellar, please visit the experts at Vinotemp.com

Kevin Henry is an internationally recognized industry mentor, designing, writing and speaking on a variety of topics, including kitchen design, the art and science of wine storage and environmental issues.

Mr. Henry can be reached for comment or questions at kmhenry310@gmail.com