Basic Temperatures
In general, the following are the basic serving temperatures for various wine styles: ...
Wine serving temperature
From EncycloWine
The wine serving temperature can greatly influence the taste of a wine.
Ideal serving temperatures
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Cellar image courtesy of The Inn at Langley, Washington ...
In order to balance out these temperature variations, you can greatly improve your wine drinking experience by chilling your red wines and warming your white wines for short periods of time just before serving.
Temperature: In general, white wines should be served chilled and red wine at room temperature. For whites, a couple of hours in the fridge will do just fine.
Temperature
As a rule of thumb, keep white wines to a maximum of 11 degrees centigrade (cooler for light, acidic still and sparkling).
Temperature: Wines generally should be served at one of three temperatures: 40/50 and 65 degrees.
Tender: Used to describe a wine that is slight, with not much acidity or extract.
ROOM TEMPERATURE
Room temperature is defined as 69-73 degrees Fahrenheit. This temperture is generally to warm to serve red wine.
Temperature in a wine storage area should be as steady as possible; changes should be gradual. A 68 to 73 degree storage area is far preferable to one that is 45 to 65 degrees F, though the first approaches the dangerous 75 figure.
Temperature
The ideal is a constant, low temperature, around 50-60F, but wine will endure 80F, so long as the fluctuation in temperature is kept to a minimum. Wine storage should also be kept well away from a heat source.
Temperature
Optimising the temperature of the cellar is very important. The perfect range would be between 12 and 15°C (54 - 59°F). Below 11°C (52°F) the wine develops too slowly or not at all.
Temperature to Cool Wine
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Temperatures should be above 20 - 30?C. So the best time to inoculate the must with the malolactic bacteria is when the wine is about one-third through the yeast fermentation, as the fermentation process generally maintains that range of temperatures.
Temperature control during alcoholic fermentation is necessary to (1) facilitate yeast growth, (2) extract flavours and colours from the skins, (3) permit accumulation of desirable by-products, and (4) prevent undue rise in temperature, ...
Temperature of Fermentation:As yeasts convert grape sugars into alcohol, they also produce heat.
The temperature at which the juice of grape is maintained during the fermentation
The fermentation period
The type of container in which the maturation will take place ...
The temperature that a wine is served at can greatly affect the way it tastes and smells. Lower temperatures will emphasize acidity and tannins while muting the aromatics.
With temperature warming in April, bud-break may begin the vegetation growth cycle. Frost danger is now at its height. Smudge-pots, wind-machines and frost-protection sprinklers must be repaired and readied.
Serving Temperatures
As a rule, white and sparkling wines are best served well-chilled (40 to 55 degrees Fahrenheit), with sparkling wines and lighter whites at the lower range of the scale and fuller-bodied, richer whites, such as Chardonnay, ...
Serving temperatures: White wine should be served at a range of between 50 degrees and 55 degrees F; red wine at around 65 degrees F.
Multiple temperature zones - probably not, right? What's it worth to pull a fully chilled bottle of Champagne direct from the cellar rather than popping it in the fridge for a few minutes. I can't see it.
With daytime temperatures starting to warm, bud-break may begin the vegetation growth cycle as the shoots emerge. Frost danger is now at its height. Smudge-pots, wind-machines, and frost-protection sprinklers must be repaired and readied.
Ideal Serving Temperatures for Great Tasting Wine.
by Jean Barrett
The right serving temperature for a wine is the temperature that makes it taste best. There are no hard-and-fast rules, just guidelines--and personal preference is important, too.
Fire point
Temperature at which volatile compounds from heated oil will ignite when brought into contact with a flame, and will continue to burn when the flame is removed.
Tolerates high temperatures, but is usually resistant to most fungal diseases and adverse climatic conditions.
Synonyms
Also known by the name Riddu.
What is the ideal temperature for wine?
Whites: chilled (45-55 degrees F) for a few hours in the refrigerator.
Reds: slightly cooler than room temperature (about 65 degrees); Younger fruity reds benefit from chilling.
Serving temperature may affect it's appearance - a colder wine will effervesce less vigorously. beerenausleseGerman term for individually selected grapes that a very ripe and sweet.
The microclimate is primarily a function of the amount of shading provided by the grape vine canopy as this affects the temperature, light intensity and humidity experienced by the bunch.
The caramel odor in sweet wines, such as Madeira, that have been heated at high temperatures. These wines often have a warm, earthy aroma. Also wines from over-ripe grapes
Balanced ...
Tawny Ports age from three to forty years in large oak casks called pipes that are stored in temperature-controlled lodges. They lose their fresh fruit aromas and take on a nutty, toffee character with notes of figs, caramel, hazelnuts and almonds.
Chambrer (French): To allow a wine gradually to reach room temperature before drinking.
Château (French): Term given to a wine-growing property.
Clos (French): An enclosed vineyard, used particularly in alsace and Burgundy.
Temperature- White wines should be slightly chilled: refrigerate an unopened bottle for 2-3 hours. Reds should be served at a cool room temperature (60-65 degrees). Pour approximately 1 1/2 ounces of wine into your glass.
As with the Mosel, the Rhine has a moderating effect on local temperatures, protecting from extreme lows but also, when the temperatures peak in midsummer, providing a welcome cooling effect, which is especially important for those vines low down, ...
Auslesen wines are usually produced in the best years which had particular and favorable climate conditions and warm temperatures ...
Cold stabilization A winemaking process where wine is chilled to near freezing temperatures for several weeks to encourage the precipitation of tartrate crystals. Cork A wine bottle stopper made from the tissue of the cork oak tree.
hot Rather than meaning that the temperature of the wine is too warm to drink, hot denotes that the wine is too high in alcohol and therefore leaves a burning sensation in the back of the throat when swallowed.
I drank about a glass and a half and re-corked it, leaving it at room temperature.
The longer the required aging period, the more important the temperature will be. Consistency is more important than the precise degree.
Serve amontillados at basement temperature. Dry Sack is a famous, readily available, good quality amontillado-style sherry.
Oloroso - Olorosos are dark, with a lot of body. They initially taste sweet, but are dry at the finish.
Do I have to store my wine in a temperature-controlled cellar? If you simply want to keep a mixed case of wine around the house for a short time - and you should - find a place in the dark with a fairly constant, moderate temperature.
Heat summation: A measure of the climate of a growing region calculated by adding the mean temperatures for each day (minus a base temperature) over a growing season.
The diurnal difference is the arithmetic difference between the maximum daytime temperature and the minimum nighttime temperature. The greater this difference, the better the grapes preserve their acidity.
Diurnal Shift: This meteorological term is extremely important in viticulture, referring to a dramatic shift in air temperature between day and night.
Kristalle aus Kaliumbitartrat in der Weinflasche, wenn diese tiefen Temperaturen ausgesetzt wurden. Die Kältebehandlung, die vor allem bei Weißweinen und Rosés durchgeführt werden, haben das Ausscheiden dieses Salzes zum Ziel.
Growers in cool/cold climates should be aware that most vines vary in their sensitivity to low temperatures. Grafted vinifera planted in locations where minimum temperatures occasionally fall below 0 deg.
Wise counsel suggests it should be kept away from high temperatures, direct light, large temperature swings and vibration, ...
This is most commonly owing to the lack of nutrients, incorrect temperature, too high sugar content, alcohol content too high or an incorrect choice of yeast strain.
and the Niagara region of Ontario, Canada produce excellent dry versions in the Mosel and Alsation styles in addition to consistent freezing temperature extracted juice made into "ice-wine", (aka "eiswein").
Whatever you decide to pair with summer's favorite foods, make sure that your wine serving temperatures are on target. The summer heat can turn a good red wine into an over warm alcohol bomb, if attention is not given to serving temps.
These acids are natural to grapes (the ratios of these acids according to many factors such as grape variety, soil type, climate, temperature and levels of rainfall).
If the temperature for any given day rises to 70F that day would add 20 points to the summation.
Chambrer ( bring to room temperature ) :
Act of leaving a wine in a room which is not directly heated, with the intention of raising its temperature to about 14-16°. This is suitable for most red wines.
Champagne : ...
Diurnal: The lowest temperature point and the highest temperature point of the day represent the diurnal range. Napa Valley has a wide diurnal range with its hot days and cool nights.
Chillproofing: Deliberately exposing wines to very cold temperatures prior to bottling to, primarily, precipitate any tartrate crystals that might come out of solution later.
Normally produced under temperature controlled fermentation in stainless steel vessels. Generally, requires a long ageing period in wood in order to soften. Trends are towards shorter periods in maceration and more bottle ageing.
Cellar or Cave: A cellar or cave is a place of storage for wine. Usually underground where the temperature can be maintained at constant levels. 14-15c is the preferred temperature for wines.
Botrytis cinerea
A mould produced in very particular conditions of temperature and humidity that pierces grape skins, causing dehydration. Also known as "noble rot."
Botrytised
Sweet wines made from grapes affected by botrytis cinera.
However, since crystals only form when a wine gets very cold, red wines rarely show crystals, since red wines are served at a relatively warm temperature. They should never reach that cooler, crystal-forming temperature.
COLD STABILIZATION: A clarification technique in which a wine's temperature is lowered to 32 degrees; F, causing the tartrates and other insoluble solids to precipitate.
COLOR: Describes the shades and depth of color.
A clarification technique in which a wine's temperature is lowered to 32° F, causing the tartrates and other insoluble solids to precipitate.
Crush
Harvest season when the grapes are picked and crushed.
 See also: Wine, Region, Grape, White, Red
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