Cantina Cobelli Bastia

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Press Release > The guides of BastiÓ

The temperature of the wine has a considerable impact on impressions of smell and taste every wine has an optimal temperature at which its characteristics manifest themselves better, the aromas and flavors can be enhanced, modified or neutralized both qualitatively and quantitatively by changes in temperature.

The effect of temperature sull'olfatto is mainly due to better or worse ease of evaporation of volatile substances.

The evaporation of these substances is inhibited by low temperatures, and is favored by high frequencies.

The aromas are enhanced at 20░C, attenuated at 12░C and neutralized to 8░C.

The defects are much more evident in the wines served "hot" and often, the best way to mitigate some defects is to serve the wines very cold.

The temperature also affects taste sensations, at 6░C, the buds are fully anesthetized, and between 10 and 20░C the flavors evolve in different ways. For example, at high temperatures the sweet sensations are particularly noticeable and, therefore, a dessert wine served at high temperatures could be cloying, acidic white wine, at 18░C seems much acid that tasted at 14░C and its acidity affects less if served at 10░C and, indeed, at this temperature, the wine will take on a connotation of pleasant freshness.

Following, then, these guidelines can be established, in principle, what are the ideal temperature at which wine to serve.

Always remember, also, that the wine in the glass heats up much faster than left in the bottle. Therefore the wine served at a temperature slightly lower than the ideal one for a while and let the wine into the glasses.

Type of Wine Temperatures
All sparkling wines 5░C 7-9░C
Dry white wines and rosÚ 7░C 9-11░C
Great white wines 8-10░C 12-14░C
Light and fruity red wines 8░C 14░C
Red wines aged on average 12-13░C 14-16░C
Very aged red wines 15-17░C 18-20░C
Sweet liqueur wines 5-12░C 8-18░C


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