The right" temperature is for optimal development of the flavorings a decisive factor in Weingenuss, By wrong drinking temperature one can also a top wine to a meaningless one house wine degrade. By pouring into the glass or an optionally made decanting the volatiles evaporate. With increasing temperature this is accelerated. When perceiving is the first odor and only in the episode of taste involved. The extent of the sensations is rather neutralized below 8 ° Celsius, still limited at 12 ° Celsius and very high at 18 ° Celsius. The wine temperature also has a close connection with the taste sensations. So be angry and sweet stronger at higher, but astringent. bitter and salty noticeably more noticeable at low temperatures. By means of various thermometers, the temperature in the bottle or in the glass can be quickly determined.
A wine should be served at around 2 ° Celsius rather too cold than too warm. Because heating takes place relatively quickly by itself without additional effort. At over 20 ° Celsius begins the alcohol strongly evaporate, which can bring a wine "out of balance". For sparkling wines or lively Crying becomes more at higher temperatures carbon dioxide released, resulting in unpleasant frothy taste. Flavors of a simple wine can be masked by colder temperatures.
The ideal temperature depends primarily on the wine (type and age), but is also dependent on the season. In summer, all wines usually taste better when they are a few degrees cooler than in winter. The best is a special one Wine Cabinet with different climates, from which one can take the wine in the ideal temperature. Otherwise, the wine must be brought to the correct temperature.
To put the bottle in a freezer is a shock therapy that can not be recommended and could also be fatal due to bottle breakage. It may take too long in a refrigerator. For a quick cooling as possible different devices such as Rapid Ice (5 to 10 minutes) or Ravi Wine Chiller (immediate cooling when pouring) offered. To expose the wine bottle to cold running water is a very good option in an emergency. In order to prevent too rapid warming of the wine after opening, put the bottle in a wine cooler, which is available in different types (clay, stainless steel, Plexiglas). For a sparkling wine (sparkling wine, champagne) will be happy Champagne bucket used.
A more optimal for the storage of wines wine cellar has a temperature of around 8 to 12 ° C and a humidity from 70 to 80%. This is the ideal temperature for many, dry White wines, Full-bodied, sophisticated white wines aged in oak barrels or oak barrels also have a certain amount of tannins. Therefore, the temperature should be at least 2 ° C higher. Especially carbon dioxide rich white wines and sparkling wines respectively. sect taste best at 8 ° C and lower usually. Vintage champagne ( Millésime ) on the other hand should be treated like white wines because they are usually more aromatic.
at red wines The room temperature is still often called ideal. The persistent, but false rumor comes from times when the temperature in premises was 15 to a maximum of 18 ° C, which would come closer to the "right" red wine temperature. Today, however, the room temperature is 21 ° C and more, which is too warm for red wine. Sometimes the vague term "tempered" is used, which means an "ideal drinking temperature". As a rule of thumb, ever tannic the higher the temperature. The range is 12 to 14 ° C for light reds and roses and 16 to 18 ° C for tannin-rich top wines.
at sweet wines and spirits has positively resulted in a total "change of convictions". The rule used to be enjoyed at 6 to 8 ° C. But the taste is neutralized. That plays at one vodka none, with aromatic fires and Trockenbeerenauslese very well a role.
The in tables and often on labels The values given refer to the temperature in the glass. The sunken wine warms up within a very short time. At a room temperature of 21 ° C this is as follows: for a wine between 4 and 10 ° C, around 1 ° C in 3 to 4 minutes, and for a wine between 10 and 15 ° C, around 1 ° C in 6 to 8 minutes. This means, for example, for a white wine at 6 to 8 ° C for a maximum of 15 minutes until it reaches the ideal temperature of 10 to 12 ° C. Therefore, a wine as mentioned above may be a bit cooler during pouring. If the temperature is too cold, a hot water bucket is allowed.
There are a myriad of tables that indicate the right serving temperature for just about any type of wine. The recommended values often fluctuate considerably. Particularly detailed is that of the British wine author Hugh Johnson in his book "Great Johnson". The degustator Émile Peynaud (1912-2004) comes out with a simple table in his standard work "The High School for Wine connoisseurs". The below is similar and has been supplemented with some spirits. The colder the temperature, the more the taste flavors take a back seat. Just like " Which wine with which dishes "But also applies here" it suits what tastes. "Collecting own experience is important, so records are very helpful.
Type of wine or wine type, spirit
|beer, tasteless fire. grain. vodka||6 to 8||fridge|
| Sparkling wines ( Cava. champagne. sparkling wine ) |
fresh sparkling white wines, sparkling wines ( Frizzante. Secco )
|8 to 10||well chilled|
| aromatic dry White wines. Rose. sherry. port wine. |
outbreak. Trockenbeerenauslese. Strohwein. Eiswein
|10 to 12||cellar cooling|
|light, tannin, fruity red wines ( Beaujolais Nouveau )||9 to 13||cellar cooling|
|spicy red wines, full-bodied possibly in Barrique aged white wines||14 to 16||crossing|
| tannin-rich red wines, vintage port wine |
fire (Fruit, berries), rape ( grappa. Marc )
Calvados. gin. ouzo. rum. tequila. whiskey
|16 to 18||tempered|
|Top red wines (old Bordeaux and consorts)||19 to 20||chambriert|
|brandy ( Armagnac. cognac. Lourinhã. Metaxa )||20||Zimmertemp.|