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White wine never too cold. Red wine never too warm.

QelviQ: The Intelligent Wine Bucket for the 21st Century
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Wine Blog

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.
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Vision of Top-sommelier Raimonds Tomsons: “Room temperature remains a classic mistake”
Our second ‘vision’-interview is with Raimonds Thomsons, president of the Latvian Sommelier Association (2010-2014) and member of the board of the same association since 2015. He won several international awards, including ‘Best Sommelier of the Baltics’ in 2015 and ‘A.S.I. Best Sommelier of Europe and Africa’ in 2017.
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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.
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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.
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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.
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