Kamran A. Khawar, President of the consumer and business software company VinoVue, Inc., recently started his own wine focused company. In this role Kamran A. Khawar frequently participates in wine tastings along with winemakers and other wine enthusiasts.
There is no hard rule to which temperature your wine should be at when storing. But the most preferred place is somewhere cool and dark to avoid sunlight and heat, an excessive amount of which could ruin any good wine.
As a general rule, the lesser the storage temperature and amount of light received, the better the wine will hold its quality over time and develop harmonious complexity.
Most wines won’t benefit from serving at a temperature over 70F (21C). Most reds are served between 60F-68F (16C to 20C), with a little over that beginning to accentuate the wines flaws.
Much like in aeration, there is a very fine line between perfection and ruining your wine:
- Red wine is usually best served just below room temperature, so that it still has some element of refreshment to it and not an overly warmed, boozy scent that makes the cheeks overly flushed. Serving red too cold results in a much more unpleasant acidic taste and more noticeable tannins. Red wine typically has aromas and chemical characteristics which are supressed or dimished at lower temperatures.
- White wine is enjoyed most from between 44F – 60F (6C to 16C). Where the wine serving temperature has gone down, the perception of acid increases, keeping it crisp and with that fresh feeling.
- Sparkling wines most commonly served at fridge temrerature around 38F – 45F (3C to 6C). There is a fear that serving it too warm could dissipate the bubbles and ruin its liveliness. The risk is avoided by being drunk straight out of the fridge, when in fact a sparkling could be allowed to develop and be enjoyed much more when allowed to stand for twenty minutes after being refrigerated. Serving your wine too cold and the wine becomes empty of scent and taste with no real expression. But too warm could risk the connotation of “flatness”.
Kamran A. Khawar has traveled extensively for both business and pleasure. He has visited Spain, Italy, France, India and Hong Kong in the last two years alone. In addition to serving as president of VinoVue, Inc., Kamran A. Khawar supports other wine businesses. In the latter role, Kamran Khawar hosts numerous tastings with other winery owners and enthusiasts.
When it comes to wine, the most basic and familiar categories are white wines and reds. The difference begins with the grapes used to make either variety. Red wine derives, as one might imagine, from darker-colored grapes.
The winemaking process differs between reds and whites as well, as the grapes used for white wine are pressed in such a way that only the juice is included in the fermentation process. On the other hand, the fermentation for red wine includes grape skins, which feature tannins, giving the wine a richer flavor and even certain health benefits when the wine is consumed in moderation. Some can include the lowering of “bad’ cholesterol and an increase in HDL cholesterol levels.