The tradition of drinking wine came to us from European countries. At the same time, many still do not know what wine is served with meat, fish, vegetable dishes and what is the order in which certain wines are served, and finally, what temperature should the wine be in order to be able to enjoy the taste of the divine drink to the maximum.
To make your task easier and help you choose wine for a particular event, we will tell you about the temperature at which red and white wines are served.
How to measure the temperature of wine
Let's start with why you need to measure the temperature of wine at all. The fact is that our taste buds are designed in such a way that wines that are too cold seem tasteless to us, since some of the receptors on the tongue lose their sensitivity, and warm wines seem sour and too strong. This means that wine must be served at a temperature that will allow the taste of the alcoholic drink to fully develop. Each type of wine has its own serving temperature.
The temperature of the wine is measured with a regular liquid thermometer. The classic version of a kitchen thermometer for wine is the brother of a thermometer, which mothers use to measure the temperature of bathing water for babies. The principle of operation of a wine thermometer is the same. It needs to be immersed in a bottle and after some time, evaluate at what mark the red stripe creeping upward is fixed. However, now there are infrared thermometers that do not require immersion. It is enough to bring such a thermometer to the liquid and after a few seconds evaluate the result on the electronic display.
However, such thermometers are not accurate. After all, for wine, an error of even tenths of a degree can become critical. It is better to use immersion thermometers. For convenience, many manufacturers build them directly into the corkscrew.
About wine serving temperature
A lot depends on the correct temperature of the wine, for example whether you will enjoy the drink or not.
If you periodically taste different wines, you may feel that you like some drinks more chilled, while others are more pleasant to drink warm. The fact is that some aromatic substances contained in wines evaporate at different temperatures. This is why the temperature at which wines are served has such an impact on the taste of the alcoholic drink. The common belief that wine should be kept in the refrigerator before serving remains just a myth. Wines cooled to 3-5 degrees do not reveal their bouquet. Cold red wines may be overly tannic. Conversely, wines that are too warm become incomprehensible and sluggish.
A room temperature of 20-25 degrees is too high for both red and white wines. However, if you hold red wine for 10-15 minutes in the refrigerator, its taste will change for the better.
If you are not sure at what temperature to serve the wine, it is better to chill it. Excessively chilled wines quickly warm up in glasses, but it is almost impossible to quickly cool excessively warm wine.
The exception is sparkling wines - they are always served chilled.
From all that has been said, the conclusion is this: heat increases the strength of the drink, and cold increases the acidity of the wine. And only the right temperature allows the wine to open up.
And one more rule: the higher quality and expensive the wine, the less it should be cooled.
Red wine serving temperature
Light and fruity wines
These wines have few tannins and most of them have a thin color. They are drunk exclusively fresh and young.
Serving temperature: 10-13°C.
Light fruit wines include:
- Gamay;
- Valpolicella;
- Italian wine Barbera;
- pomegranate wine;
- Tarrango from Australia.
Thick and dark wines
This type of drink has very complex bouquets, giving off blackcurrant, chocolate, menthol, as well as woody aromas. These wines are rich in color and rich in tannins.
Serving temperature: 15-18°C
These include:
- Merlot from Bordeaux;
- Cabernet France;
- Cabernet Sauvignon;
- Negroamaro;
- Tanat from Uruguay;
- Barbaresco and other wines from Nebbiolo;
- Barolo.
Moderate and soft
These wines are made from thick-skinned grape varieties. Requires mandatory endurance. Moderate and soft wines have the aroma of vanilla, spices, toffee plums, strawberries, raspberries.
Serving temperature: 14-17°C.
- Nero d'Avola;
- Rioja;
- Chianti and other Sangiovese wines;
- Pinot Noir from the New World and Burgundy;
- New World Merlot.
Peppery and spicy wines
Made from spiced varieties and aged in oak barrels, they can produce savory results. The bouquet is complex and rich.
Serving temperature: 15-18°C.
Spicy wines include:
- Primitivo;
- Pinotage;
- Amarone della Valpolicella;
- Portuguese wines;
- Zinfandel;
- Malbec from Argentina;
- Grenache;
- Shiraz from the New World;
- Syrah.
White wine serving temperature
Refreshing and citrus
Such wines are made exclusively from young grapes. They spend some time in metal vats and then are bottled.
Serving temperature: 8-12°C.
These wines include:
- Colombard;
- young Semillon;
- Vinho Verde from Portugal;
- Muscadet from the Loire;
- Verdicchio;
- Pinot Grigio;
- Puyy-Fumé;
- Sancerre.
Neutral and soft wines
These drinks have a more concentrated taste and are aged in stainless vats a little longer than previous wines.
Serving temperature: 9-12°C.
- Chenin Blanc from Vouvray;
- Chablis from Burgundy;
- Pinot Blanc from Alsace;
- Gavi;
- Soave;
- Pinot Blanc from Alsace.
Wines with the scent of toast and fresh butter
Aged for a long time in oak barrels. During the aging process, notes of oak are absorbed and complex bouquets are developed.
Serving temperature: 13-15°C.
These include:
- Rusan from Australia;
- white Rioja;
- Semillon.
Spicy wines with nutty undertones
These wines are matured in oak barrels or bottles. Made from ripe grape varieties.
Serving temperature: 10-13°C.
- Marsan from Australia;
- Burgundy wine;
- mature Semillon from the New World;
- Grav;
- Pessac-Leognan;
- Bordeaux.
Spicy and aromatic
These wines are often made without aging in oak barrels to ensure they are light and fragrant. As a rule, the true taste of the grapes is preserved.
Serving temperature: 8-12°C.
Spicy and aromatic wines include:
- Verdelho;
- Riesling;
- Viognier;
- Sauvignon Blanc;
- Gewürztraminer;
- Pinot Gris;
- Torrontes;
- Albariño;
- Rhône whites;
- Muscat.
Wine serving temperature tables
Story
Despite the fact that champagne is one of the most popular drinks, reaching the peak of its popularity on New Year's Eve, the history of the creation of the drink is unknown. We can only say with certainty that the cultivation of grapevines began in Champagne since the times of the Romans, that the first champagne appeared in the town of Aü from grapes collected from the vineyard of the same name, and that many people contributed to the creation of champagne.
So, for example, the French Benedictine monk Pierre Perignon discovered the secrets of blending and was the first to propose pouring wine into bottles with corks made from cork oak bark and securing the cork with an oiled rope, which later turned into a metal braid (musle), which made it possible to retain carbon dioxide, which until This invention exploded bottles and because of this the wine was called devilish.
Geography
Champagne is the most festive version of alcohol. All special events in life are celebrated with champagne. Here they are, the words that warm the soul of every Frenchman: “Une coupe, s ’ il vous plait.” Coup. A glass of champagne. Champagne is usually called only original drinks from the Champagne region, located in the north-east of France with the centers of Reims and Epernay, made using traditional technology, and not all types of sparkling wines.
Classification
By type, champagne is divided into non-vintage- an assemblage of wine from different years from different grape varieties (usually from one to three varieties allowed for the production of champagne) and vintage or millennial champagne.
The bottle labels of non-vintage champagne do not indicate the year of vintage, but the labels of vintage champagne indicate the year of release.
Extra Brut– sugar content less than 6 g/l.
Brut— sugar content less than 15 g/l.
Extra Sec— sugar content up to 20 g/l.
Sec— sugar content up to 35 g/l.
Demi— Sec— sugar content up to 50 g/l.
Doux— sugar content more than 50 g/l.
In addition, there is a special champagne – Cuvee de prestige (Cuvee speciale) - the best wines, made from the best grapes, with particularly careful adherence to technology, having their own names, for example, Louis Roederer has Cristal, and Moet & Chandon has Dom Perignon, which in most cases have an indication on the label of the year of production of the drink.
Grape varieties
Classification can also be based on the grape varieties from which champagne is produced:
Champagne « Blanc de blancs» (“white of whites”) is produced only from Chardonnay grapes, a variety originating from Burgundy and giving the wine a special subtlety, elegance and balance.
Champagne « Blanc de noirs» (“white from black”) is produced from Pinot Noir - also comes from Burgundy, gives the wine strength, density and stability, and Pinot Meunier - the main variety cultivated in Champagne, giving the wine fresh and lively nuances.
Champagne Rose(rosé champagne) is mainly produced by masterfully mixing white and red varieties in a proportion determined by each champagne house. Not all champagne houses produce pink champagne and it always costs more. By the way, rose wines in general are considered very ordinary, but pink champagne is a happy exception. This type of champagne is sometimes called the “angel's drink” because of its unusual flesh-pale, translucent color and delicate taste.
What to serve it with
Today, leading champagne houses consider a tall, narrow glass made of smooth crystal or glass with a long stem, called a “champagne flute,” to be the most suitable form for this drink, so that the carbon dioxide in the champagne leaves the glass as slowly as possible.
It is customary to fill a champagne glass (the only one of all other containers for drinks) by holding it in a canopy. All other types of drinks (both alcoholic and non-alcoholic) are poured into containers placed on the table.
A special champagne glass should never be filled completely - it should be filled to a maximum of two-thirds of the volume, carefully ensuring that the foam does not rise above the rim of the glass.
Supply temperature
Champagne is always served chilled. Depending on the type and age of the drink, the serving temperature can range from 8C to 12C. Non-vintage champagne reveals its bouquet best at a temperature of 8-10C, and champagne whose label indicates the year of harvest - at a temperature of 10-12C. At the same time, when serving wine, it is important to take into account that during consumption the champagne has time to warm up by another 2-3 degrees.
Rules for uncorking a bottle of champagne
First, the foil shell is removed from the bottle cap, then the cork is freed from the muzzle - a wire bridle, and then, holding the cork with one hand, the bottle is turned with the other, holding it at an angle of about 45 degrees. If the bottle is damp, it should be wrapped in a napkin.
When pulling the cork out of the neck of the bottle, it must be held lightly, without giving it the opportunity to “shoot”, because The bottle should be uncorked silently.
What goes with it?
Depending on the sugar content, color and aging period, champagne can be combined with a wide variety of dishes, for example, fish dishes, seafood dishes, black caviar, poultry dishes, foie gras with croutons, pasta with meat sauce, light cheeses, having a delicate taste and aroma, with some desserts (fruit and berry cakes, nut cakes, macaroons) and fruits (strawberries, melon, pineapples). The right champagne can be a pleasant companion throughout the entire festive dinner, from appetizers to dessert.
It is also important to list what champagne absolutely does not go with: citrus fruits, fragrant cheeses, too salty or too sweet dishes, dishes with herbs and garlic, dark chocolate and coffee.
On holidays or when you're in the mood, enjoy the unforgettable tastes of real champagne and find your favorite “delicate flower” (“la fine fleur”), as the French call it.
Trainer-consultant and expert on modern business protocol and etiquette
Champagne glasses must meet two main requirements: maintain the prestige of champagne - allow you to appreciate all the advantages of this wine (color, taste, aroma).
In all other respects, you are free to choose for yourself, but you should know a few simple rules:
Remember that the shape of the glass affects the “game” of champagne, the release of gas bubbles.
The more pointed the bottom of the glass, the more vibrant the foam will form in it.
In a completely clean, smooth glass, bubbles do not form well, so some manufacturers cut out a star at the bottom of the glass. Detergents can have a negative effect on the foaming of champagne, so you should thoroughly rinse the glass and wipe it with a linen napkin.
Narrow, oblong-shaped wine glasses are best suited for serving champagne, since in bowl-shaped glasses the wine spreads, the foam does not hold, and the bouquet quickly dissipates.
Supply temperature
In most cases, champagne is served at 6-8oC (43-46oF). If possible, cool it in a bucket filled with a mixture of water and ice. To do this, you need to put a few handfuls of ice cubes at the bottom of the bucket, put a bottle in it, cover it with ice all the way to the top, and then pour cold water almost to the brim.
It takes about 1 hour to cool the champagne in a bucket to a temperature of 7°C, if before that it had a temperature of 20°C.
Don't forget to add water to the ice bucket!
If there is no water in the bucket, then the champagne will either be over-cooled or not cooled enough, since the ice is not in contact with the entire surface of the bottle.
If you need to quickly cool the bottle, you can add a handful of salt and a glass of sparkling water to the bucket. But only use this if absolutely necessary.
If you don't have a bucket, place the bottle in the refrigerator for 2.5 - 3 hours.
But do not put champagne on the balcony, do not bury it in the snow, do not put it in the freezer or immerse it in liquid nitrogen. Overcooled champagne is tasteless and lacks a bouquet.
Uncorking a bottle
Without removing the bottle from the bucket, you need to lift the wire knot and twist it counterclockwise, holding the cap with your other hand. To prevent the plug from flying out, you should hold it until the wire is completely untwisted. Then remove the wire along with the foil.
When pulling out a cork, you need to firmly hold the protruding part of the cork with your hand, and slowly turn the bottle with your other hand. When you feel the cork begin to come out, press it with your hand to prevent it from flying out, and then quietly remove the cork. After this, the neck should be wiped with a clean napkin and you can pour champagne into glasses.
To prevent champagne from overflowing over the edge of the glass, you should put several ice cubes in each glass and shake them until the glass becomes foggy. Then discard the ice and pour champagne. The glass is filled to half or two thirds and topped up as needed.
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Champagne can be drunk as an aperitif. In this case, it is recommended to serve light snacks with it, such as dry unsweetened cookies, so that delicate stomachs do not suffer from its acidity.Supply temperature
Champagne should be cooled to +6-+9°C. We must remember that during use it will have time to heat up to +8-+13°C. Old champagne is served at a higher temperature - up to 12°C, which emphasizes its wine side. Fill the champagne ice bucket halfway with water, which will help cool the drink to the desired temperature faster. This will also help you save ice, which bars and restaurants usually need in large quantities.
It takes about one hour to cool champagne in a bucket to a temperature of +7°C, if before that it had a temperature of +20°C.
Don't forget to add water to the ice bucket! If there is no water in the bucket, then the champagne is either overcooled or not cooled enough, because the ice is not in contact with the entire surface of the bottle. I've seen too many bottles in bars and restaurants just sitting on a pile of ice. This is a completely useless procedure for cooling. If you need to quickly cool a bottle of champagne, you can add a handful of salt and a glass of sparkling water to the bucket. Use this trick only when absolutely necessary.
Regulation
To be eligible to be called "champagne", a wine must meet the following requirements:- produced only in the Champagne region;
- be obtained from certain grape varieties: two red - Pinot Meunier (Pinot Meunier) and Pinot Noir (Pinot Noir) and one white - Chardonnay (Chardonnay);
- During production, only technology used in a given region can be used.
The assortment of snacks is very diverse: fruit, sandwiches with caviar, good cheese, salads, white meat dishes, game, biscuits with fruits and berries.
What to drink champagne with
Thus, the appetizer should match the nobility of the drink itself. It goes well with fruits, roasted nuts, chocolate, halva and ice cream. In Europe, it is customary to serve it with cheese. It is not recommended to snack on champagne with chocolate and chocolates. Another type of insult is to stir the glass with a wire (muzzle) in order to stop the release of bubbles, because the winemaker has put so much work into these.Champagne requires careful handling. Improper storage of champagne leads to its deviation from the norm.Expensive and prestigious cocktails are prepared using champagne, such as Champagne Cocktail or Kir Royal.
Champagne perfectly accompanies the entire dinner. Serving dishes with champagne is more versatile than with wines, which require different serving temperatures and pair differently with dishes.
If one of your guests grabs a bottle of champagne, starts shaking it and, scaring those gathered, creates an effervescent fountain with the cork shooting into the ceiling, this will only make the sparkling drink worse. In order for champagne to reveal its delicate taste, it must be opened, poured and drunk correctly.
Cool, not freeze
Champagne should be served chilled. The ideal temperature for it is about +10-+12º C. This does not mean that you will have to stand guard with a thermometer in your hands when the column drops to the desired level. It is enough to follow the generally accepted rules: fill a special bucket 1/3 full with ice, add a little more than a third of cold water and place the bottle of champagne so that its upper part remains outside. Then cover the whole thing with a folded napkin and leave for 20-30 minutes. The main thing is to remember to turn the bottle over from time to time, otherwise it will cool unevenly. If you don’t have a special bucket at home, place the champagne in the refrigerator (but not in the freezer) a couple of hours before guests arrive.
The sacrament of discovery
In a restaurant, the waiter opens the champagne; at home, such a responsible job usually falls to a man. If you find yourself in an all-female company, you can try to accomplish a personal feat. You can open the bottle directly in the bucket or by picking it up, wrapping it in a napkin and holding it at an angle of 45º. Grasp the top narrow part to prevent your body heat from transferring to the drink. If you feel insecure, it’s better to step aside, otherwise you’ll ruin your friend’s suit or put a cork in the eye of one of your friends. First of all, remove the foil with a special tape or simply cut it in a circle with a knife just below the metal ring of the “bridle” and remove the capsule. Try to do everything carefully so as not to shake the bottle. Then hold the cork on top with your left hand and unwind the wire with your right. Just be careful: if you feel that the plug is trying to free itself, restrain its impulse a little. If the cork does not give up without a fight, hold the bottle tightly by the neck with your right hand, and with your left continue to control the stubborn woman and swing her until she agrees to voluntarily come out. Watch the speed and let it move slowly, so that instead of a distant clap, it emits a quiet exhalation; not a stream of foam flies out of the neck, but only a small cloud - confirmation that you did everything perfectly. A loud shot and a cork flying into the ceiling is not only dangerous for guests, but also bad for the sparkling drink: at that moment carbon dioxide suddenly escapes from the champagne, which greatly spoils its taste.
“Pour, pour the glasses full!”
For champagne, two types of glasses are used: narrow, tall flute glasses and wide “cremanques.” It is better to give preference to the first ones - elongated glasses, slightly tapering at the very top, because with real classic sparkling wine the bubbles take a very long time to rise. Wide glasses became fashionable when the shelves were filled with cheap “carbonated” champagne. When pouring the sparkling drink, do it clockwise and pay attention to the ladies first. “Pour your glasses full,” as the famous folk song says, is not worth it. Champagne should fill the glass only 2/3 of its volume. Contrary to popular belief, you should not tilt the glass and try to direct the stream towards the walls, as is done with beer. Slowly pour the drink into the center of the bottom, just enough to cover it slightly. Then wait until the foam settles and add wine. By the way, when lifting the bottle above the glass, turn it slightly around its axis so that not a drop of nectar gets on the tablecloth.
Admire the "beads"
When tasting champagne, hold the glass by the bottom of the stem, without touching the bowl, so as not to warm the drink with the warmth of your hands. Drink in small sips, admiring the pearly strings of tiny bubbles rushing upward. This way you will please the person who is treating you, because the right “beads” indicate that the owner did not spare money and purchased real champagne, and not a cheap carbonated foaming pop with large and quickly disappearing bubbles.
Don't serve with lemon!
Champagne is a universal drink; it is appropriate always and everywhere. The only exception is funerals. At all other feasts, you can safely offer it as an aperitif or allow it to accompany the entire meal.
Brut and dry champagne are good served with cheeses, seafood, dishes with white meat and caviar. Desserts and chocolate harmonize with sweet sparkling wine. The main thing is to never combine champagne with spicy or too sweet foods, citrus fruits and garlic.
