Russians were told the optimal temperature for serving wine

The serving temperature affects the perception of the taste and aroma of the wine: too warm red may seem heavy, and excessively chilled white may seem less expressive. Anastasia Petrova, Head of Category Management at Hyper Lenta, told Izvestia on September 7 how to prepare different types of drinks for serving and how long it will take to cool them.

According to the expert, the optimal temperature of a wine depends not only on its color, but also on the variety and saturation of the drink. Light red wines, such as gamay and some pinot noirs, are recommended to be served at a temperature of about 12-14 degrees, while denser reds open better at 15-18 degrees.

Light white and pink wines, according to Petrova, should be cooled to 7-10 degrees, while more saturated whites should be cooled to 10-13 degrees. For sparkling wines, the optimal temperature is about 8-10 degrees.

If the bottle has been stored at room temperature, it can be put in the refrigerator for a short time. Red wines usually take 20-30 minutes, while white and pink wines take longer — about 1.5–2 hours. Sparkling drinks should be cooled in advance so that the temperature has time to even out.

"If the guests have already arrived and the bottle is still warm, it is not necessary to wait for several hours. One of the fastest ways to cool wine is to put the bottle in a container with ice and water. This mixture works more efficiently than just ice: water comes into contact with the entire surface of the bottle and helps to remove heat faster," the expert explained.

According to Petrova, white or rose wine can also be briefly placed in the freezer for about 10-15 minutes. It is important to set a timer so as not to forget about the bottle.

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If the white wine is too cold and its aroma has become less noticeable, it is enough to leave the drink in the glass for a few minutes. After a slight increase in temperature, the taste and aromatic properties will become more pronounced.

According to the expert, it is better to store open wine in the refrigerator after the bottle is tightly closed. The low temperature slows down the oxidation process and helps to preserve the taste and aroma of the drink for longer.

For white, pink and red wines, you can use an original cork or a special wine stopper. For sparkling wines, separate stoppers with a lock are better suited, which help maintain pressure and bubbles.

At the same time, it is not recommended to store open wine for more than a day, even in the refrigerator. Over time, its taste and aroma change due to oxidation. Before re-serving, the red wine should be removed from the refrigerator in advance so that it warms up a little.

When choosing a wine, the expert advises to focus not only on the color of the drink, but also on its characteristics and combination with dishes. Red wines are more often suitable for meat and rich sauces, white wines are more suitable for fish, seafood, poultry and light snacks, and sparkling wines go well with cheeses, seafood and aperitifs.

According to Petrova, when choosing a drink in a store, you should pay attention to the information on the label and the manufacturer's recommendations. It can specify the characteristics of the wine, the appropriate dishes and the optimal serving temperature, which will help you choose the appropriate option.

Last December, Fatima Balikoeva, Associate Professor of the Department of Fermentation Technology and Winemaking at ROSBIOTECH University, spoke about the rules for storing alcoholic beverages. According to the expert, alcohol is sensitive to temperature fluctuations and exposure to sunlight. She noted that frost can worsen the taste of drinks, and sparkling wines have an increased risk of gas leakage or glass damage due to changes in pressure in the bottle. The expert also warned that photochemical reactions under the influence of the sun can destroy the chemical compounds of alcohol, and low temperatures can change the texture of some drinks, including liqueurs and whiskey.