When European winemakers started recommending optimal drinking temperatures for their wines they claimed room temperature to be the best 16 - 17 C (63 - 65 F). Practically no urban North American accepts this as comfortable. What Europeans stated then was simply a Eurocentric idea assuming room temperature to the same everywhere in the world. Also in tropical countries room temperature exceeds the recommended level almost all the time.

When red wine is served at 18 - 20 C (68-72 F) it offers a restrained liveliness, aromatics are subdued, and in the mouth the wine feels flabby. Simply put the wine is not at its best and it shows. It gives you less pleasure than at optimal temperature. Similarly, white wine served too cold (6-8 C), distorts most of its aromatics and flavour components.

Young white wines should be served at 10 - 12 C (50 - 54 F), and mature ones 13 - 14 C (57 - 64 F). You will be surprised how drastically both aromatic and textural characteristics of a wine change served at the correct temperature level.

Generally, the rule to follow is, the sweeter the wine the cooler it should be served but never below 6 C (35 F).

The question remains; " How to achieve correct service temperature levels?" Instant wine thermometers are readily available at reasonable cost. Some are immersion type others wrap around the bottle. You can also buy immersion type electronic and very accurate thermometers at reasonable cost.

Once you know the optimal temperature levels for each category of wine and your tongue will suffice to inform you accordingly.

It is advisable to serve wines rather cooler than the optimal temperature than the other way around.

Here are the correct wine service temperatures:

Mature red wines 16 - 18 (63 - 67)
Young red wines 17 - 19 (65 - 69)
Beaujolais and other light red wines 13 - (55)
Rose wines 9 - 10 (47 - 50)
Mature white wines 11 - (52)
Young white wines 9 - 11 (45-50)
Dessert wines 8 - 10 (41 - 50)
Icewine 6 (38)
Asti Spumante 5 (36)
Dry sparkling wines 6 -7 (38 - 40)
Fortified white wines 8 - 9 (41-45)
Fortified red wines 17 - 18 (65 - 67)
Vintage ports 19 (70)
Aperitifs 8 - 9 (41-45)

NOTE: Temperatures in F are close approximates

Once you have tasted wine at their optimal temperature, you will never want to drink wines that are too warm, or iced.

Now he consults and writes to increase wine, beer and liquor awareness. He conducts seminars and would be pleased to consider your requests. To peruse the list of his published books and order please contact him at hirayrberberoglu_3@sympatico.ca

Hryar Berberoglu www.littlefatwino.com