Tips for sparkling wine tasting
Temperature the crucial element

It is impossible to overestimate the effect of serving temperatures on how a wine will taste. Serving a wine at the most flattering temperature may seem absurdly high-falutin and precious as an activity, but it really can transform ink into velvet. Conversely, getting the temperature wrong turns zest into flab.(unlike the wine itself, it need not cost anything either..)

The principles are delightfully simple:
1 the cooler the wine the less it will smell.
2 the warmer the wine the more it will smell.
3 low temperatures will emphasize acidity and tannin.
4 high temperature will minimize them.

The result of rule one is that if you find yourself with a wine that tastes (i.e smells)truly horrid , but you have to serve or drink it, than shill it to pieces .(if it s a full bodied red it should be difficult to pull this off- you will just have to boil off the flavour and serve it, with added spice and sugar, as mulled wine)
Rule 1 also means that the more naturally aromatic a wine is (Riesling, sauvignon blanc, cabernet franc, gamay for example). The more cooler you can afford to serve it –a useful observation if you need the refreshment of a cool drink. Sparkling wines also suit low temperatures, which slow down the release of carbon dioxide.
Rule 2 means that full bodied wines (whites too) whose flavour molecules struggle to escape to deliver messages to the olfactory ares, can be served much warmer than lighter wines. The limit to this rule is reached above 20*c (68*f) when some compounds may be literally boiled off.
Rule 3 means that you can make a flabby wine taste infinitely better by chilling it a little. Thus, all but the most perfectly balanced sweet wine benefits from being chilled , as do many red burgundies and soft red wines such as Beaujolais , which could do with a bit of artificially encouraged structure.
Rule 4 is particularly useful because it means that young red wines, and those which would seem almost hideously tough when served slightly cool , can be immeasurably improved by serving them on the warm side.
The chart gives a rough guide as to suitable serving temperatures

Wine style Ideal serving temperature
C (F)
Practical advice refrigerator in hrs
Light, sweet whites 5-10 (41-50) 4+
Sparkling whites 6-10 (43-50) 4
Light (aromatic), dry whites 8-12 (46-54) 2
Sparkling reds 10-12 (50-54) 1,5
Medium bodied, dry whites 10-12 (50-54) 1,5
Full, sweet whites 8-12 (46-54) 2
Light reds 10-12 (50-54) 1,5
Full, dry whites 12-16 (54-61) 1
Medium reds 14-17 (57-63) -
Full or tannic reds 15-18 (59-64) -


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