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The rule says that lower temperatures favor the wine's cool and fruity character, and higher temperatures enhance the complex and meaningfull nature of aging wines.
So, before you start serving, put a thermometer to the wine and make sure that it's completely”healthy”. Each wine is consumed at the proper temperature and not higher than that but during the summer months it's allowed to be in a bit lower temperatures. Don't listen to the french who claim that “red wine is served at room temperature” cause there is a difference between a cold french room and a greek warm room. Preserve the temperatures that we mention below and the wine will reward you by sending you to the wine paradise.
We start equipping ourselves with suitable thermometers and wine coolers of our choice that you can get from a liquor store and special shops with wine accessories. Temperature affects the wine's characteristics, mainly through evaporation or not, of volatile subsequences such as the aromas, the alcohol and the carbon dioxide.So by rising the temperature, the aromas diffusion is favored thus causing the wine's aromas to become more perceptible – pleasantly or not. Also, high temperatures cause the alcohol's evaporation, by reinforcing the substances perception threshold, while at the same time they increase the carbon dioxide's evaporation rate that champagnes and sparkling wines have. On the other hand, by rising the temperature the tartness feeling that we find in the brusque wines, decreases, while the sense of accidity is unpleasetly highlighted.
Aging red wines are served at 16-18 oC
Fresh red wines are served at 13-16oC
Sweet reds and whites that have been passed through barrel are served at 10-12o C
Fresh dry wines and Roses are served at 8-12oC
Champagnes and Sparkling wines are served at 7-10o C
Finally, sweet white wines are served at 8-10oC
How do we cool our wine?