At what temperature should be served good wine? The answer seems too obvious.

At what temperature should be served good wine?  The answer seems too obvious. White wine should be drunk fresh and red wine at room temperature. Simple, right? But when it comes to good wine, this simplification doesn’t justify it. Read on to learn more about this. Details are the key to enjoying the true pleasure of good wine. For example, the correct tasting temperature is essential. When it comes to fine wines, even a few degrees can change the taste experience. That’s why connoisseurs and gourmets want quality wineries to keep their fine wine collections. Cellar with independent temperature zones. Let’s say you have a cellar. What tasting temperature should I choose? The principle is elementary: the lighter, simpler, younger and sweeter a wine is, the more it should be served cold. Conversely, a more full-bodied, complex and mature wine should be served at a higher temperature.  The ideal tasting temperature is 6 ºC (very cold) for sweet and semi-sparkling wines, such as Moscato d`Asti; 7 ºC for simple white wines with sweet base notes, such as young Kabinett-Riesling from Moselle; 8 ºC for dry and not too strong white wines and for champagne. For other more decisive wines, such as the great white wines of Burgundy and the full-bodied Californian Chardonnay, the tasting temperature must be higher than one or two degrees. The same applies to the finest vintage champagne.  The argument is similar for rosé wines: a temperature of 7 ºC is ideal for simple fruity wines with sweet base notes; but the more complex and valuable rosé wines should be served at a higher temperature of one or two degrees.  Never serve a red wine too hot It is a common mistake to serve red wines too hot, especially light and fruity ones. Red wines made from Trollinger, Schwarzriesling and Portugieser grapes, for example, should be served at a cellar temperature, around 14 ºC. For Pinot Noir the classic tasting temperature is 16 ºC, the same temperature to which almost all medium bodied reds are served. One or two more grades are indicated only for wines that have developed complexity and thickness with aging, such as the fine reds of Burgundy. On the other hand, 18 ºC is the ideal temperature for balanced and full-bodied reds, in particular Bordeaux, and also for the great Italian wines such as Barolo and Brunello di Montalcino.  The strong wines of the warmest wine regions of`Italy and southern France and of many Australian regions should be drunk at a temperature of 19 inches C. But beware: red wine should never be served at a temperature above 19-20  , to avoid that the heat of the`alcohol predominates over the transparency of aromas. At higher temperatures, great wines lose their characteristic facet: it is time to abandon the belief that red wine should be served at room temperature. This belief certainly dates back centuries ago, when the temperature in homes never exceeded 19  , unlike the 22  ³ C today!