Yes it does!
Wines have a way of changing dramatically at different temperatures. If you want to really enjoy the wine, then it's actually important to serve at the right temperature. A Wine Cooler / Wine fridge is the perfect way to achieve the right temperature, but a few minutes in ice or your kitchen fridge can work too.
Sparkling Wines:
Champagne, Prosecco, etc.
Bubbly's benefit from chilling. Keeping them at 7 - 8°C helps preserve the bottle’s effervescence, bringing out its fresh citrus notes. With vintage bubbly's, serve a bit warmer, 10°C, to enhance those toast and biscuit notes.
Put them in the fridge or ice bucket for at least 2 hours before serving.
Light, Dry Whites:
Pinot Grigio, Sauvignon Blanc, Pecorino, Soave
Serve at around 10°C. Generally, the lighter the wine is in colour, the colder it should be served to maintain its acidity and freshness.
Put them in the fridge or ice for 1 - 2 hours before serving
Rosé
These are best slightly warmer than light whites, best served at around 12°C, because of their complex fruit flavours and mild tannins.
Put them in the fridge or ice for around 1 - 1.5 hours before serving.
Full-Bodied Whites:
Chardonnay, Trebbiano, Vin Santo Dessert Wines and Moscato
Serving these complex whites at around 12°C enhances their layered aromatic characteristics and rich flavours.
Put them in the fridge or ice for around 1.5 hours then uncork and let the wine breathe in the bottle before serving.
Light- to Medium-Bodied Reds:
Valpolicella, Chianti, Montepulciano, Barbera, Merlot, Pinot Nero, Aglianico etc
The vibrant aromas and flavours of these reds are best highlighted at 16° C - 18°C. If poured too warm, their luscious fruit flavours will taste tart and acidic, ultimately overpowering. If served too cold, then the flavours are not released!
Time in fridge or in ice: around 15 - 20 minutes, but only if the room temp is above 18°C.
Pour, then let them breathe in the glass for a good 15 - 30 minutes before drinking. You will be rewarded!
Full-Bodied and Aged Reds:
Cabernet Sauvignon, Amarone, Brunello, Barolo and any Aged wines etc.
When served at the proper temperature, 16°C to 18°C, full-bodied or aged wines reflect a lush mouthfeel, rounded tannins and well-balanced acidity.
Time in Fridge or ice: 10 - 15 minutes if the room temp is above 18°C. Otherwise carefully warm the bottle for a few hours if the room temp is below 18°C.
Uncork and let the wine breathe in the bottle. A good, well aged Amarone, Brunello or Barolo needs 60 – 90 minutes to breathe (A decanter will greatly shorten the time required), and when their ready, their aromas and flavours will transport your mind all the way to the winery!
In Australia we tend to serve our wines way too warm. That's because we tend to drink our wines outdoors, on our balcony's, terraces, backyards, open air restaurants or at the beach, and it's a warm country!
But, if you want to really taste the flavours and complexity of the wine, then it's essential to serve at the right temperature and let them breathe before serving!
Does temperature really matter?
