"I am obsessed with serving temperature. I can not stress enough the importance of temperature for the taste of wine." - Elizabeth Schneider

“Don’t throw your guests in the deeper end of the pool.” - Top-sommelier Sören Polonius
“Room temperature remains a classic mistake.” - Award winning sommelier Raimonds Tomsons Read more
“I prefer to serve wine too cold than too hot.” - Winemaker-wizard William Wouters Read more
“Past 18°C (64.4°F) it is complicated for a wine to keep its balance and focus." - Top sommelier Julie Dupouy
"Zelfs als u de trotse eigenaar bent van een wijnkelder of wijnkoelkast, kunt u deze goddelijke synthese tussen mens, terroir en druif in de "laatste mijl" van zijn reis, d.w.z. wanneer u hem aan tafel serveert, kapot maken. Dit geldt zeker voor rode wijn, die meestal wordt verspild door een te hoge serveertemperatuur." - Frank Van Der Auwera, gerenommeerd wijnjournalist Read more

“Temperature - This is the single most important aspect of serving any wine. You can change completely how a wine tastes by serving it too cool or too warm."

- Jancis Robinson Obe, master of wine, wine journalist

“The temperature of the wine in your glass can have a marked impact on the way it smells and tastes. If you don't believe me, try the same wine first at 15°C ( 59°F) and then at 22°C (72°F). The fruit and the perfume will be more pronounced in the former, while in the latter, the alcohol will leap out of the glass and the flavours will seem jammy and indistinct.”

- Tim Atkin

“En font partie le choix de verres adaptés, l’aération à l’avance (débouchage ou carafage), et par-dessus tout le respect scrupuleux des températures idéales préconisées pour le service de chacun d’eux. Sachant que, dans une pièce à 20°C de température ambiante, ils vont gagner 2°C dans le verre en quelques minutes à peine.”

“If you order by the glass you'reout of luck as you'll get a pour from a bottle sitting on the bar whose temperature is 70 degrees or higher. You will pay the same price as the restaurants listed above. As Ryan Sutton would say, that's a bad deal.”

- NY Eater review

“To enjoy wine at the proper temperature, you need to act in a counterintuitive manner: Chill your reds and warm your whites.”

- Joseph Nase, New York Magazine

“Most people pour reds too warm and whites too cold. When a white is too cold, its aromas are harder to pick out, and it can seem more acidic. When a red is too warm, it sends up a steamy blast of alcohol, and the fruit gets lost.”

- Michel Austin , The Pour Man, Chicago Tribune

"I am obsessed with serving temperature. I can not stress enough the importance of temperature for the taste of wine."