Karina, Quito, Ecuador asked:
Why do we serve white wine when chilled and red wine at room temperature?
We posed this question to Marjorie King, Sensory Research Technician with Agriculture Canada...
First of all, red and white wines have different chemical compositions that influence their sensory perception and their sensory traits. The aromatic white wines and these are things like Chenin Blanc, Gewurztraminer, some of the Rieslings, you serve them the coolest so it would be about 8įC. They have a relatively higher proportion of aldehydes and esters and terpenes that fill up the head space of the glass and at the lower temperature. So they will project their fruitiness which is a big part of the appreciation of those wines at a much lower temperature. The cooler temperature accentuates a bit of the acid and so, it creates a crispier, fresher kind of impression of the wine. If you do a Chardonnay-type wine or a wine in that style that is oaked, it can be served at a slightly higher temperature, so maybe 10įC, maybe 11įC. And the red wines, we have the phenolic compounds in the red wines, but with the polyphenols and the tannins, contribute to the structure in the mouth feel and thatís very much linked to the appreciation in a good quality of red wine. These components are better tasted at a slightly higher temperature. So if you chill the red wine, itís not just that the flavour components donít come out into the head space as well, but the tannins and the polyphenols feel much more astringent and harsher in the mouth and the acid is accentuated as well. If you serve a red wine thatís really warm, what you get then is the alcohol starts to dominate the head space in the glass and you get the perception of an alcoholic wine, and you donít appreciate all the fruity components that are in the wine. So if we serve those at about 19įC, you get a much more pleasant overall balanced wine.
A French wine lover (that is a French wine lover, not a lover of French wine, although he was........ I don't know where the hell I am now!) once told me the best way to enjoy young red wine is to chill it in the fridge, then open the bottle, to allow the wine to 'breath' and let it almost reach room temperature. Don_1, Wed, 18th Nov 2009
It must be to do with the olfactory experience of the volatiles and the texture of the wine.
Most white wines are best served cold, though not too cold (unless it especially rough). A good Burgundy (like a Montrachet) has flavours that you won't get at all if too cold. Although, another Burgundy (like a Chablis) may be better slightly colder because the crisp minerality is enhanced by the lower temperature but allows the flavours to expand in the mouth. Red wines are best somewhere between cellar temperature and room temperature, depending on the wine, but generally much towards the room temperature end of the scale. The flavours of any red wine will not be there if too cold.
It's quite simple really.
cris go for the wine i recommend fop you a nice crisp white chardoney from Australia as in general the french keep all the best wine for themselves
Is it my imagination or is more nonsense talked about wine than just about any other foodstuff?
Most of the time I serve wine very hot, as I cook with it occasionally, and do not drink!