The ideal temperature range for drinking most wines is between 5° C and 20° C , even though at home the optimum tasting conditions are to some extent dependent on the seasons. One should not consider these as absolutely strict parameters but as ideal suggestions in order to enjoy your wines at their best.
As a general rule, we should bear in mind that the lower the temperature, the less sensitive our tastebuds are (at under 4°C they register virtually nothing). Also, lower temperatures accentuate acidic and tannic tastes, while higher temperatures emphasize sweetness, aromas and the alcohol component (but also unpleasant smells!).
Here then are some suggestions, which are open to modification according to the season (a bit cooler in summer, a bit warmer in winter) and the temperature of the food being served (cool if the food is cold, a little warmer if the dish is warm or boiling hot):
• The wines that should be served coldest are sparkling wines, at around 6°-8°C.
• A degree or two higher (around 9°C) is ideal for certain light dry whites with quite high acidity.
• In the case of well-structured white wines, especially if they have spent some time in wood, a temperature of 10°-12°C is preferable, in order to maintain intact the complexity of their aromas.
• For dessert wines it all depends what they are being served with. The sweeter the dish, the higher the serving temperature will be.
• 10°-12°C is also recommended for rosé wines
• “Novello” and young red wines should be served at so-called cellar temperature, at around 14°-16°C.
• On the other hand,more full-bodied red wines, which have been aged, should be drunk at a temperature of 16°-18°C (and even up to 20°C), which will accentuate their mellow qualities, allowing the alcohol to wrap itself around our palates in a smooth, warm embrace.