The taste of wine – what effect does temperate have on it
Here are some of the ways in which temperature affects taste of wine:
Aromatics: Wines served at the right temperature can release their aromas better.
White wines and light red wines taste best when they are cooler,
as too high a temperature can suppress their fresh, fruity notes.
Sweetness and acidity: cooler temperatures can accentuate a wine’s acidity,
which is beneficial for white wines such as Sauvignon Blanc or Riesling.
Higher temperatures, on the other hand, can increase the perception of sweetness,
which is particularly important for dessert wines.
Alcohol: Warm wine can appear more alcoholic,
which can overwhelm softer flavours and aromas. This is why heavier red wines,
which have a higher alcohol content, are often served at lower temperatures,
to balance these elements.
Structure and body: Wines served at too low a temperature can appear more closed and less complex.
Full-bodied red wines such as Cabernet Sauvignon often require slightly higher temperatures,
to fully develop their complexity.
Understanding how temperature affects a wine,
can significantly improve the tasting experience and allow you to better match the wine to the occasion and the food
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