Expert Insights: Reeze, Discusses How Temperature Affects Wine – Sparkling Wine

Date: October 24, 2024
Author: Reeze Choi, the first Chinese sommelier to reach the World’s Best Sommelier Competition and founder of Somm’s Philosophy

 

Preface

I have always wanted to write or record my views on wine serving temperature from a sommelier’s perspective. Inspired by Mr. Hiroshi Ishida, a national-level sommelier from Japan, I began paying close attention to the temperature at which wine is served. Before presenting a wine to my guests, I measure its temperature to ensure it is served in the best possible condition. I once hosted a sommelier dinner in Japan where the guests playfully called me “Mr. Temperature.”

That’s why I find Vivant’s temperature control philosophy perfectly aligned with my own. After becoming Vivant brand ambassador, I now have a great platform to share this important topic.

Why am I so particular about wine temperature? Throughout my sommelier career, I’ve always asked myself one question: Even if the wine is priced the same, why should a guest choose to drink this wine at my restaurant or wine bar, rather than elsewhere? Experience eventually gave me the answer—it’s about the overall experience!

The same bottle of wine can be experienced differently depending on the sommelier. Factors such as the pairing menu, atmosphere, service, glassware, decanting time, and—most importantly—the serving temperature, all play a role. A sommelier isn’t just serving wine but providing an entire experience. In a highly competitive industry, standing out requires delivering exceptional service, starting from the smallest details.

I am both a sommelier and a wine lover.

Although I personally enjoy wine in a more relaxed manner, my curiosity drives me to experiment and observe how wine behaves at different temperatures. I often chill a bottle and then take sips as it warms to room temperature, noting the changes with each degree. This helps me understand the optimal drinking temperatures for different grape varieties and styles, and I’ve discovered that even a one-degree difference can dramatically alter the wine’s profile. This experiment has proven especially useful when I have the opportunity to taste more expensive wines (though such occasions are rare).

Please note, these are just my personal insights. Everyone has their own preferences, and there are no hard-and-fast rules when it comes to enjoying wine. I’m not trying to preach. In this series of five articles, I will explain how serving temperature impacts the performance of wine. Sommeliers and wine enthusiasts can refer to this as a guide.

 

How Wine Temperature Affects the Performance of Wine—Sparkling Wines

Many people instinctively think that sparkling wine should be served very cold, and yes, both the books and common practice tell us this—sparkling wine is best when cold.

But what exactly is “cold enough”? Is it 0°C? 1°C? 4°C? The world of sparkling wine is quite diverse, with different production methods, grape varieties, sweetness levels, acidity, and aging times, all of which affect how we appreciate these wines. In this article, we’ll explore the ideal serving temperatures for different types of sparkling wines.

First, let’s approach this by production method. There are three main methods widely used: the Champagne Method (also called the Traditional Method), the Tank Method (or Charmat Method), and the Ancestral Method.

The Champagne Method

The most recognized and often most expensive sparkling wines are produced using the Champagne Method. This includes French Champagne, Crémant; Italy’s Franciacorta and Alta Langa; parts of Germany and Austria’s Sekt; Spain’s Cava and Corpinnat, among others. These wines undergo secondary fermentation in the bottle and often spend extended time aging on lees, giving them a more complex flavor profile and finer bubbles than other sparkling wines.

Let’s first understand how temperature affects aroma. Wine aromas are released as aromatic compounds in the wine volatilize. The colder the wine, the slower the release of these compounds, and the less aroma we perceive. Therefore, you don’t need an extremely cold temperature to enjoy these types of sparkling wines. Most books recommend a serving temperature between 6°C and 8°C, which is generally appropriate.

However, I would suggest being more specific. For simpler, non-vintage Champagne, Crémant, Cava, and Sekt, serving them at 6°C enhances their refreshing character and acidity. But if you want to focus more on the aromas, 7°C or 8°C would be better. Conversely, if the temperature gets too high, these sparkling wines lose their refreshing quality, and the balance of body and acidity diminishes, so I rarely serve them above 10°C.

For sparkling wines with longer lees aging or fuller bodies, such as vintage Champagne, rosé sparkling wines, Franciacorta, and Corpinnat, I suggest serving them between 8°C and 9°C to preserve their more complex aromas and richer texture.

There are also some aged sparkling wines where the bubbles have diminished, and the aromas and body have matured. These can even be treated like still white wines, with serving temperatures around 12°C to highlight their complexity.

The Tank Method (or Charmat Method)

Sparkling wines produced using the Tank Method include the well-known Italian

Prosecco, as well as Brachetto d’Acqui and Lambrusco. Tank Method sparkling wines are usually more affordable and focus primarily on fresh fruit aromas. I prefer to enjoy these wines for their fruit and floral notes, so I generally recommend serving them at 8°C, ensuring the temperature isn’t too cold to suppress their aromas. For red sparkling wines like Brachetto d’Acqui and Lambrusco, a slightly higher temperature of around 9°C works well.

The Ancestral Method

Finally, we have sparkling wines made using the Ancestral Method, which includes the world’s oldest sparkling wine, Blanquette de Limoux, and the trendy pétillant naturel (Pet Nat). These wines are usually meant to be enjoyed fresh and fruity, almost like juice. Serving them at 6°C highlights their acidity and ensures they are at their most refreshing.

There are also sweet sparkling wines like Moscato d’Asti and sweet Champagne, which are best served around 6°C. The lower temperature balances the sweetness by enhancing the acidity, making these wines more balanced and easier to drink. Of course, if you have a sweet tooth, you might want to try them at around 10°C—you might be pleasantly surprised.

In the next article, we will explore the ideal serving temperatures for white wines.