Temperature Matters: Unlocking Wine’s Optimal Drinking Range
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
If red wine is served too warm, the alcohol flavor will dominate, masking the fruity and floral aromas. If the temperature is too low, the tannins will become too prominent, making the wine taste harsh, and the fruity flavors will be suppressed, significantly reducing the wine's overall taste. Red wine has richer tannins, which is why its drinking temperature is higher than that of white wine. When the temperature is low, the chemical molecules are inactive, and the complex flavors in full-bodied red wine are not expressed.
White Wine
Americans often enjoy iced wine, but if the temperature of white wine is too low, its aromatic substances and fruit flavors will be suppressed, resulting in a flat and lifeless taste. White wine usually needs to be chilled because low temperatures can enhance its acidity, an important element of white wine. This makes white wine a great refreshing drink on a hot summer day.
Tips
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Light-bodied wines (both red and white) are generally served at a lower temperature, while full-bodied wines are served at a higher temperature (closer to room temperature). If you can't smell the wine's aroma after swirling the glass, the temperature is probably too low. In this case, you can hold the bowl of the wine glass for a minute or two, and the wine will slowly "wake up" and regain its charming vitality.
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Light-bodied non-sweet white wines and sparkling wines, such as non-sweet Pinot Grigio, Sauvignon Blanc, Champagne, and Prosecco, can be enjoyed straight from the refrigerator. For sparkling wine, it's best to use an ice bucket during drinking to keep the remaining wine at a sufficiently low temperature.
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Full-bodied white wine and light-bodied red wine, such as Beaujolais, Chardonnay, Viognier, and Rosé, can be taken out of the refrigerator and enjoyed after 30 minutes.
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Full-bodied red wines such as Cabernet Sauvignon, Syrah/Shiraz, Chianti, and Zinfandel are best served at 15-18°C (59-64°F), slightly below what we usually call "room temperature." People in hot climates may need to chill the wine in the refrigerator for 5 to 10 minutes before drinking.