Home > Magazine Archives > Oct. 31, 2005 Issue > Features
Serving Temperature
Wine is at its best when it's in the right temperature range
Most foods show best when they are served within certain temperature ranges. Wines are the same way. Served too cold, their aromas and flavors will be muted, and the phenolics and acidity emphasized. Served too warm and the alcohol will evaporate too rapidly, making the wine seem blowsy and alcoholic.
To continue reading this page, become a WineSpectator.com member today!
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Log In If You're Already a WineSpectator.com Member
