Source: Devour Utah
You wouldn't buy an expensive rib eye steak and then leave it on the kitchen counter for a month, would you? And yet, I frequently see folks stash their wine bottles into a nook or cranny of a hot kitchen. Spending hard-earned money on good wine just to see it go south because it's been stored or served at the wrong temperature is a sin. Here are a few tips on how to repent!
A wine's temperature makes an immense difference in how it tastes and smells. A wine's aromatic and flavor notes are all but annihilated when the wine is too cold, and tannins can be particularly harsh in reds. Likewise, in a wine that's too warm, especially red wine, the alcohol in the wine is highlighted and the wine tastes "hot" on the palate; it'll be flabby and flat. Oak is also affected in wines that are either too cold or too hot - they taste out of balance, either over- or under-oaked.
But, before we get into serving temperatures, we should consider wine storage temperatures. If your wine is sitting on a rack near a window that gets sun every day, serving temperature won't matter because the wine will be ruined anyway. Generally speaking temperatures over 70 F. will age wines quicker than you want and your wine might get "cooked."
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