Wine Cellar Innovations Blog

Differentiating Wine Storage Temperature From Serving Temperature

September 27th, 2012

The great thing about social media networks like Facebook and Twitter, you can come across so many interesting queries. For this month, one of the more fascinating topics raised in our social network pages was the difference between wine storage temperature and wine serving temperature. It was only then that we realized that we never actually got around to distinguishing the two. So in order to help you guys enjoy each bottle you pop open even more, we decided that a post like this was in order!

First you store…

Wine storage is not such an alien concept, even to newbie wine and wine cellar enthusiasts. The importance of maintain the proper wine storage conditions is something that wine lovers are very much aware of. The only thing is, not all of us are well-versed as to what comprise these “proper” storage conditions. In general, the most damaging factors to your precious wine bottles are extreme heat or cold. These sudden changes in temperature and humidity can accelerate the aging process of your wines. If a bottle is not allowed to age at a graceful pace, the wine will become bitter, ruining its fine taste.

That’s why wine cellars should maintain a storage temperature of 55-58 degrees with 55-75 percent relative humidity. Even if you purchase wines that you will probably consume within 24 or 48 hours after bringing them home, you will still need to store them properly. That means keeping them away from direct heat or extreme cold. While some say that with short-term storage, humidity is not that big of a concern, it’s still better to maintain the right humidity levels for all your wine bottles. This will keep the cork from drying out or from letting oxygen-rich air from invading the bottle and destroying the taste.

Then you serve!

Now as far as serving temperature is concerned, the same varies a bit, depending on the kind of drink you’re popping open. Most wines, you can just open and serve up immediately. However, some types of sparkling wines, dessert wines, and light-bodied whites need to be chilled at certain temperature levels like 34-50 degrees Farenheit to preserve their peak taste. But if you’re serving fuller bodied wines like Chardonnay, the serving temperature can be warmer. You may also want to serve up your full-bodied reds at wine cellar temperature and slightly warmer than light reds. It’s actually a case-to-case basis and one’s preference should also be taken into account. The bottom line is that you should not let your wines stand for a long time before serving them. Once you have popped and poured, serve!

We hope that this post threw a little light your way today! But if you feel like having a heartier and lengthier discussion on the finer points of wine storage temperature versus serving temperature, feel free to comment below and share your thoughts with us. *Cheers*


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