Serving temperature
German: Serviertemperatur Also known as: Trinktemperatur, Temperatur
The temperature at which a drink is served; it largely determines how aroma, sweetness, acidity and carbonation come across.
Serving temperature strongly influences how a drink tastes. Cold dampens aromas and sweetness and emphasises freshness and acidity, while warmth lets aromas show more intensely but also lets alcohol stand out more. This is why different drinks have their own ideal ranges.
As a rough guide: sparkling wine and light white wines well chilled, red wine cooler than room temperature, beer from cold to cellar-cool depending on style, spirits for sipping rather at room temperature. Served too cold, complex drinks lose expression; too warm, they feel heavy. Producers' recommendations give good orientation.