Temperature is important! An analysis of the drinking temperature of wine
The drinking temperature has a great influence on the taste of wine, and you are likely to drink red wine at a temperature that is too high, and a white wine that is served at a temperature that is too low. Now what I’m saying is this: Improper temperature is actually one of the most common reasons wine drinkers say they don’t like a wine. The temperature of wine is quite difficult to control, and only by drinking it at the right temperature can we fully appreciate the "deliciousness" of wine. White wine and red wine have different chemical compositions, and these chemical compositions are affected by temperature. What we consider to be the "most appropriate" drinking temperature is the temperature at which all characteristics of the wine can be captured by our senses of taste and smell. Generally speaking, whether it is red wine or white grape
At low temperatures, the aroma of wine will be suppressed to a certain extent, and the alcoholic taste will not be so obvious, while the acidity and tannin will be more prominent; at higher temperatures, the aroma and alcoholic taste of wine will be more prominent, and Acidity and tannins are suppressed.
Red wine <br> If the temperature of red wine is too high, the alcohol flavor will dominate, covering the fruity and floral aroma in the wine; if the temperature is too low, the tannins will be too prominent, the taste will be too harsh, and the fruity flavor will be It will also be inhibited, greatly reducing the taste of the wine. Red wine has richer tannins, which is why the drinking temperature of red wine is higher than that of white wine. When the temperature is low, the chemical molecules are inactive, so the complex flavors in full-bodied red wine are not reflected.
White Wine <br>To be honest, Americans like to drink iced wine. However, if the temperature of white wine is too low, the aromatic substances and fruit flavors in the wine will be suppressed, making the wine taste single and lack vitality. The reason why white wine usually needs to be chilled is that low temperatures can increase the acidity of white wine, and acidity is a very important element of white wine. This also makes white wine a great refreshing drink on a hot summer day.
Tips:
Generally speaking, light-bodied wines (red and white wines alike) are served at a relatively low temperature, while full-bodied wines are served at a relatively high temperature (close to room temperature). If you still can’t smell the aroma of the wine after transferring the glass, the temperature is probably too low. At this time, you can hold the body of the wine glass for a minute or two, and the wine will slowly "wake up" and regain its charming vitality.
Light-bodied non-sweet white wines and sparkling wines <br>Such as non-sweet Pinot Grigio, Sauvignon Blanc, Champagne and Prosecco, you can definitely Drink it straight from the refrigerator. For sparkling wine, you need to prepare an ice bucket during the drinking process to keep the remaining wine in the bottle at a low enough temperature.
Full-bodied white wine and light-bodied red wine <br>such as Beaujolais, Chardonnay, Viognier and pink Wine (Rose) can be taken out of the refrigerator and drank after 30 minutes.
Full-bodied red wines such as Cabernet Sauvignon, Syrah/ Shiraz, Chianti and Zinfandel are served at 15-18°C. This temperature is a little lower than what we usually call "room temperature." People who live in hot climates may need to chill the wine in the refrigerator for 5 to 10 minutes before drinking.
Source: https://kknews.cc/other/zm2ap9q.html