Goldilocks & The Three Wines - Why Wine Temperature Matters
-too warm, too cold - finding the "just right" temperature
I love the wine writer’s vibe on Substack this week. Everyone is focused on what is immediately going on at this moment, be it harvest or other wine business logistics. Very exciting time of year!
I find myself at my desk reflecting on the last several weeks and the wine temperature infractions I witnessed.
The humanity.
You want to drink or evaluate wine…? Make sure it is at the right temperature!
Period.
Feeling edgy are you?
I wrote about this extensively with respect to sparkling wine, perhaps the place where it matters most.
Yet I had to observe sparkling wine sitting at room temperature in two different occasions these past several weekends. I don’t want people to avoid drinking wine with me because I am too ‘anal’ about everything wine… but come on folks (I will even give you a pass if you want to let the cork pop … cuz you know – it IS fun!).
BUT!
Sparkling wine is not intended to ever be consumed above 10 C (and I am being generous – this temperature is really only acceptable for vintage champagne or Blanc de Noirs). Most sparkling should be served at 5-8 C. If you serve a sparkling at room temperature, that is at least 10 degrees greater than the high side of a proper temperature. That is significant.
Considering that the wine will warm up in your glass, I prefer to open the bottle right out of the fridge or an ice bath. Opening at a higher temperature just makes the wine go flat quickly as the bubbles are pulled out of the wine right at the point of opening. And you are never getting those bubbles back!!! The poor wine never had a chance.
Ugh, I am starting to feel your pain.
When we open or serve a sparkling wine too warm, the bubbles become larger and fade faster making the wine flat instead of crisp. This sometimes makes the bubbles feel frothy in your mouth. I used to think frothiness was only a thing with poor quality sparkling. But then I experienced it with high-quality Champagne. Its intended refreshing quality was gone, leaving the wine lifeless and out of balance.
Out of balance. What the heck does that mean?
Let me plagiarize myself.
A high-quality wine will have a balance of acidity, alcohol, and sweetness/dryness, and for reds, also tannins. Comparing this to the five food flavour pillars, it is the equivalent of salty, sweet, sour, bitter, and umami. When in balance, a food dish is seamless - one bite leaves you yearning for the next bite. No one element is significantly dominant. The same goes for wine.
(Side bar - high quality does not necessarily mean expensive – just well made!)
Food temperature as an analogy.
Everyone has a lot of experience with food. We have all been eating our whole lives after all! This is why food serving temperature makes the perfect example to explain the importance of proper wine serving temperature.
Here we go.
Do you like cold fried eggs?
No, they become rubbery and taste bland.
How about cheese that has sat in the sun?
It is greasy, sweaty, and smells unpleasant.
Okay so that is a no. I bet you don’t like warm yogurt where the sour flavours become exaggerated, and the texture becomes watery?
Cold Pizza? – okay, sometimes this is awesome … but then sometimes it isn’t.
Rice? – too cold – clumpy, sticky, and starchy tasting.
Roast chicken? – too cold – the fat congeals, and the meat feels rubbery.
So true, truly disgusting!
Food temperature changes how we experience aromas, flavours, and textures. It is no different with wine.
These are extreme examples to make a point. Sometimes improper temperature will not be as obvious to you while drinking the wine, but you may just not know what you are missing. Why not have your wine be the best it can be!
Ugh! I can feel your angst.
Thanks for understanding.
Passion is hard …
Yes. Sniff. And exhausting.
What else have you got bottled up inside. (pun intended)
Reds served too warm.
More on balance.
How can a wine lack balance due to temperature? If the alcohol really stands out, giving a boozy feel, this means the alcohol is out of balance with the flavour intensity. When served cooler, the alcohol will become more integrated into the wine.
What is the proper temperature for reds then?
Light fruity reds 12-14 C, medium bodied reds 14-16 C, full bodied reds 16-18 C
I am going to start calling you goldilocks.
I could keep going…
Why stop now!
Well, they say we tend to serve reds too warm and whites too cool!
Whites served too cold is something I mostly experience at restaurants; they serve their whites right out of their fridge. They are tasteless, as the chill mutes their aromas and flavours. They feel thinner and sometimes acidic, but without flavour to balance things out. I even try to warm the wine with my hands around the glass, but that can only go so far. Lighter bodied whites should be served around 7-9 C while fuller whites closer to 10-12 C.
Do you have a featured wine this week? To whom would you recommend your featured wine?
Someone who celebrates Taco Tuesday or any of the following weekly festivities:
-Tamale Thursday
-Fajita Friday
-Salsa Saturday
-Enchilada Evening
The featured wine is juicy, very balanced, and has very integrated alcohol (when served at the right temperature!). These are all characteristics that make for a great pairing for flavourful, spicy, and even a little picante food such as Mexican.
And dare I ask, at what temperature would you serve it?
About 14-16 C as this wine is medium bodied, and as there may be some spicier food involved, we want to keep the alcohol as balanced as possible.
Sounds like a mexitastic wine - Ole then!
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Sierra de Toloño Rioja Tinto 2022 from Rioja, Spain
Style: Dry Old-World Medium Body Red Wine
Varieties: 100% Tempranillo
This wine is fruity yet has accompanying deeper, earthy flavours. Juicy notes of cranberry, raspberry, red plum, and blueberry are balanced by anise, herbs, and baking spice, with a touch of earthy, meaty, leathery, tobacco-y depth. This wine has moderately high intensity, moderate, ripe, chalky tannins, and a persistent finish.
Best pairings: Mexican food (Tacos, Tamales, Fajitas, and Enchiladas), Tapas, Paella, Stuffed peppers, Roasted chicken, Sausage, Pork tenderloin seasoned with smoked paprika, Ratatouille, Cheese: Manchego, Pecorino, or Aged Cheddar.
Serving Temperature: 14-16 degrees Celsius
Serving Tips: Enjoy
Price: ~$29 Cdn
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SOURCES:
Shades of Grape Substack :)
And yet..... with my own eyes I have seen the producer of a famous Châteauneuf-du-Pape serve his own red wine straight from the fridge!
Okay, it was during the height of summer in the south of France and we were all outside. The wine might have been 4-6°C when the bottle was opened but within a few minutes it was 16° in the glass and actually managed to be delicious and refreshing despite the heat surrounding us.
When I take notes of wines I taste, I do note the temperature of the wine and the room. With still whites, I will often give it two evaluations, once when it's cold and another when it warms up, to note the differences and offer a suggestion as to serving temp. Some white wines show themselves a bit more they warm up a bit.
I can't stand warm red wine, warm sparkling, or warm beer not the color of Guinness.