We have already mentioned in this article that the flavour of wine can change depending on the temperature and we have already introduced you to the appropriate serving temperatures for each type of wine.
But what are the main factors that can be affected by a few degrees more or less?
Here we show you the impact that temperature has on the various characteristics of a wine and how this will influence your tasting experience.

How can temperature change the flavour of wine?

When tasting a wine, these are the main aspects that can be affected by temperature. Take into account the following notes, which will certainly help you make a better appreciation of each bottle you open.

1. Taste buds

The temperature of wine (or any other beverage) can activate or inhibit our taste buds. When a wine is savoured below 10°, the sensitivity of the papillae becomes lower. At temperatures below 4°, they become almost insensitive.

2.  The alcohol content

This is another factor that can be influenced by temperature. Above 20°, alcohol becomes predominant as it evaporates more easily. If you have ever tasted a wine that seems to have an exaggerated alcohol content, one of the possible explanations may have been a higher than recommended serving temperature.

3. Sweetness

Another characteristic that can change with heat is sweetness. The higher the temperature of the wine, the more the sugar will be in evidence. Similarly, the colder the wine is, the less sweet its flavour will seem.

4.  Flavours

The release of aromas is facilitated at higher temperatures through evaporation. However, as already mentioned, if the temperature is excessive, alcohol will be the characteristic that will stand out the most, and may overpower the aromas and make the wine inelegant. In turn, a wine served too cold may prevent all its aromatic nuances from being appreciated, making them less perceptible and running the risk of appearing neutral and lifeless.

5.  Tannins

The texture of the wine in the mouth, conferred by the presence of tannins, can also be directly affected by temperature. Particularly evident in red wines, tannins are responsible for the sensation of astringency. The lower the temperature of the wine, the greater their predominance, which can make the wine rougher, turning into an unpleasant tasting experience. On the other hand, higher temperatures soften the perception of tannins, giving the wine a softer, more velvety feel.

6. Evolution and safekeeping

In addition to the immediate sensory aspects, temperature also affects the evolution and ageing of the wine over time.
Very high temperatures can induce premature ageing, while extreme cold can compromise the correct evolution of aromas and flavours. For this reason, when storing the wines you have at home, it is important that you do so properly, ensuring a constant and controlled temperature.
To learn more about the best way to store and organise your bottles, we invite you to (re)read our other article.

The importance of respecting the ideal temperature for each wine 

Temperature is an element that plays a fundamental role in wine tasting. As we have seen, it can enhance or hide aromas, flavours and textures, directly affecting our perception and appreciation of the drink.
By understanding how it can influence the moment of tasting, you will be able to more easily explore the characteristics of the wine you have in hand.
The next time you open a bottle, remember to respect the most suitable temperature to serve it and get the most pleasure from your tasting.

How long has it been since you tasted a wine you don't know yet? Count on our help in this mission. Take a look at our Uva Wine Shop, where there are several suggestions that will fill your taste buds!