The tasting

Take the temperature!

All too often overlooked due to a lack of awareness, the temperature at which wine is served is a factor that deserves consideration. Because a wine served at the wrong temperature fails to reveal all its facets and thus, spoil your tasting enjoyment. The right serving temperature, on the other hand, enhances the wine by bringing out all its aromas. So what temperature should dry white wine be served at? Is it the same as for a sweet white wine? An explanation is required.


Dry whites

Dry white wines should not be served too cold. At 4 or 5°C their aromas are masked. The ideal serving temperature for dry white wines is between 8 and 10°C. To obtain this temperature, place the bottle in an ice bucket for about twenty minutes. You should definitely avoid leaving your wine for several days in the refrigerator.

Sweet whites

These more opulent wines can be served at slightly lower temperatures which will take the edge off any heaviness. It is recommended to serve sweet white wines at temperatures below 10°C, but never less than 6°C.

Supple reds

These wines have “supple” tannins and are not too coarse. Their ideal serving temperature is approximately 16°C, but varies with the climate. On an extremely hot summer’s day, they can be served at 14°C.

To drink the wine at the correct termperature, remove it from the cellar shortly before serving. If you do not have a cellar, you can place it in an ice bucket until it cools to the ideal temperature. This will only take fifteen minutes.

Full-bodied reds

Caution is required with these more robust wines, as low temperatures can tighten the tannins. To ensure they do not appear harsher than they actually are, serve full-bodied red wines at about 17-18°C.

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