WINE: CHOOSE AND TEMPERATURE .WINE CELLAR // CANTINE PER VINO

Wine is the drink par excellence that accompanies lunches and dinners all over the world.
Every continent, every nation and every region has its own specialties, be it red, white or rosé. Fundamental point, seen by few, is the temperature it should be served.

A parameter that will influence not only the drinkability but also and above all the taste and appreciation.

Indeed each wine has its own optimal temperature, which proclaims the features.
Appetizer white wines, for example, must have a temperature of between 6 and 8 ° C

The whites in general and rosè should be served at a temperature between 8 and 12 ° C, the new reds at a temperature between 10 and 14 ° C, the middle aged reds between 13 and 15 ° C while the vintage reds between 15 and 18 ° C.

To mitigate the sweet taste of red wines aged, the temperature can be around to 8 ° C.

IMPORTANT: never heat the wine on the heather, or cool it in the freezer to get the optimal temperature.

Currently exist on sale cellars for wine ideal for keeping the wine at the serving temperature and are now a must for restaurants and bars.

There are also for household use, smaller sizes (and capacity of course) and reduced cost in terms of purchase and maintenance.

There are important devices to be considered so that the wine can be served and maintained at the temperature you want.

A cold wine placed at room temperature (about 20 ° C to 22 ° C), increases its temperature by about 5 ° C every hour.
The wine served at low temperature tends to emit smells coming from grapes (such aromas
variety) and hints of fruity.

The gradual increase of temperature, however, tends to privilege the exaltation of perfumes more complex.

There are a wide range of phenomenons of more complex perfumes, interaction and masking of various substances in the wine for which the temperature has a significant importance.

At low temperatures the sweet taste is less marked, while the bitter taste is enhanced.

The red wines of great structure and white wines aged in barriques are rich in tannins, which
astringency is enhanced at low temperatures.

For this reason, we will serve strong red wines to higher temperature meanwhile for light red wines, such as novel wine, a fresh temperature is recommended

This brief explanation allows us to see what is relevant and important the serving temperature of wine because it can be tasted and appreciated by both the casual drinker and the deep wines connoisseur

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