The right" temperature is for the optimal development of the flavorings a crucial factor in Weingenuss, The wrong drinking temperature can also make a top wine into a meaningless one house wine degrade. By pouring into the glass or one that may have taken place decanting the volatile components evaporate. This is accelerated with increasing temperature. When you perceive it is first odor and only after that taste involved. The extent of the sensations is neutralized below 8 ° Celsius, still limited at 12 ° Celsius and very high at 18 ° Celsius. The wine temperature is also closely related to the taste sensations. So be angry and sweet stronger at higher ones, however astringent. bitter and salty noticeably more noticeable at low temperatures. The temperature in the bottle or in the glass can be quickly determined using various thermometers.
A wine should be served around 2 ° Celsius too cold rather than too warm. Because heating takes place relatively quickly by itself without additional effort. It starts at over 20 ° Celsius alcohol evaporate strongly, which can bring a wine "out of balance". For sparkling wines or lively Crying becomes more at higher temperatures carbon dioxide released, which leads to unpleasant foamy taste. Defects in the taste of a simple wine can be masked by a colder temperature.
The ideal temperature depends primarily on the wine (type and age), but also depends on the season. All wines usually taste better in summer if they are a few degrees cooler than in winter. A special one is best suited Wine Cabinet with different climates from which the wine can be extracted at the ideal temperature. Otherwise the wine must be brought to the correct temperature.
Placing the bottle in a freezer is not recommended shock therapy and could also be fatal if the bottle is broken. It may take too long in a refrigerator. For the fastest possible cooling, various devices such as Rapid ice (5 to 10 minutes) or Ravi Wine Chiller (immediate cooling when pouring) offered. Exposing the wine bottle to cold running water is a very good option "in an emergency". To prevent the wine from heating up too quickly after opening, place the bottle in a wine cooler, which comes in different types (clay, stainless steel, plexiglass). For a sparkling wine (sparkling wine, champagne) one would like to Champagne bucket used.
An optimal one for the storage of wines wine cellar has a temperature of around 8 to 12 ° C and one humidity from 70 to 80%. This is the ideal temperature for many dry people White wines, Full-bodied, sophisticated white wines, which were aged in wooden barrels or barriques, also have a certain level of tannins. Therefore the temperature should be at least 2 ° C higher. Particularly white wines rich in carbon dioxide and sparkling wines respectively. sect usually taste best at 8 ° C and lower. Vintage champagne ( Millésime ), however, should be treated like white wines because they are usually more aromatic.
at red wines the room temperature is still often called ideal. The stubborn but wrong rumor comes from times when the temperature in the room was 15 to a maximum of 18 ° C, which would be 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, each tannic, the higher the temperature. The range is between 12 to 14 ° C for light red wines and rosés and 16 to 18 ° C for high-quality tannins.
at sweet wines and spirits there has been a positive "change of mind". In the past, the rule was that they should be enjoyed at 6 to 8 ° C. However, the taste is neutralized. That plays with you vodka none, with aromatic fires and Trockenbeerenauslese it does matter.
Those in tables and often on labels values given refer to the temperature in the glass. The poured 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 by about 1 ° C in 3 to 4 minutes, and for a wine between 10 and 15 ° C by 1 ° C in 6 to 8 minutes. For a white wine at 6 to 8 ° C, for example, this means a maximum of 15 minutes until it reaches the ideal temperature of 10 to 12 ° C. Therefore, as mentioned above, a wine can be a bit cooler when poured. If the temperature is too cold, a hot water bucket is permissible.
There are a myriad of tables that indicate the right drinking temperature for almost every type of wine. However, the recommended values often fluctuate considerably. The one by the British wine author Hugh is particularly detailed Johnson in his book "Great Johnson". The Émile degustator Peynaud (1912-2004) uses a simple table in his standard work "The high school for wine connoisseurs". The one below is similar and some spirits have been added. The colder the temperature, the more the flavors take a back seat. Just like " Which wine with which dishes "But here too," what tastes good "applies. Gaining your own experience is important, so records are very helpful.
Type of wine or type of wine, spirits
|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, low tannins, fruity red wines ( Beaujolais Nouveau )||9 to 13||cellar cooling|
|spicy red wines, full-bodied if necessary 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.|