Although at first glance it can be considered a “minor” sense, it’s important to clarify the role it plays in wine tasting, because through it we are able to detect the unctuosity, the density, and above all the temperature. Excessive temperature enhances alcohol flavors since they are volatile substances, and can be easily detected with high temperatures.
In contrast, when the temperature is too low it will mask much of the aromas needed for its enhancement. Hence the importance of a proper operating temperature system for each type of wine.
TYPES OF WINES
|Between 6° and 8° C (43° and 46° F)||White: medium dry, Cava, fine and natural sweet|
|Between 8° and 10° C (46° and 50° F)||White: dry, mature, rosé, aged Champagne|
|Between 10° and 14°C (50° and 57° F)||Red: young and light, amontillado|
|Between 14° and 16° C (57° and 60° F)||Red: mature-light and oloroso|
|18° C (64° F)||Red:mature, reserve and bodied|