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For the Best Taste Every Degree Counts: Rioja

  • Posted on
  • By Wim De Schutter
For the Best Taste Every Degree Counts: Rioja

Top Sommelier Wim De Schutter demonstrated to us how a good but not really expensive wine changes in taste with every single degree: He clearly shows that there is something like the “perfect serving temperature”, and this for ALL wines, be it great volume or the top of the bill ones.

For the Best Taste Every Degree Counts: Ribera del Duero

  • Posted on
  • By Wim De Schutter
For the Best Taste Every Degree Counts: Ribera del Duero

Top Sommelier Wim De Schutter demonstrated to us how a good but not really expensive wine changes in taste with every single degree: He clearly shows that there is something like the “perfect serving temperature”, and this for ALL wines, be it great volume or the top of the bill ones.

For the Best Taste Every Degree Counts: Chablis Laroche

  • Posted on
  • By Wim De Schutter
For the Best Taste Every Degree Counts: Chablis Laroche

Top Sommelier Wim De Schutter demonstrated to us how a good but not really expensive wine changes in taste with every single degree: He clearly shows that there is something like the “perfect serving temperature”, and this for ALL wines, be it great volume or the top of the bill ones.

The Battle Between Temperature and Sensory Perception

  • Posted on
  • By Frank Van der Auwera, bestselling wine and food author
The Battle Between Temperature and Sensory Perception

Barbara Boyle, Irish Master of Wine, has done one of the few really scientific studies on the impact of serving temperature on Ruby and Tawny Port. Her original research was done as part of the prestigious Institute of Masters of Wine examination process. Although this scientific project focusses on Port, a fortified class of wines - with structurally high alcohol degrees than regular still wines and a different production process -, her approach and conclusions give food for thought also for the ‘still wines’. And underline once again, the importance of serving temperature on the total ‘tasting experience’ of a wine.