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.
Read more
14/12/2019
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.
Read more
11/12/2018
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.
Read more
10/12/2018
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.
Read more
09/12/2018
