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Published 2006
The higher the temperature, the more easily the volatile flavour compounds evaporate from the surface of wine in a glass. So, to maximize the impact of a wine’s aroma or bouquet, it is sensible to serve it relatively warm, say between 16 and 18 °C (61–4 °F) (at temperatures over 20 °C/68 °F the alcohol can begin to evaporate so markedly that it unbalances the wine). Serve complex and mature wines relatively warm.
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