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For centuries, humans have been drinking water at the natural temperature of its source or storage facility. Only recently have we begun manipulating water’s temperature.
The temperature of most underground cellars where wine is traditionally stored is about 55 degrees Fahrenheit (13°C). There is nothing fundamentally wrong with consuming any wine at this temperature, but most wine aficionados will agree that manipulating the temperature can enhance the drinking experience.
You may like to serve your champagne at a refreshing 42 degrees Fahrenheit (6°C) and your bordeaux closer to 64 degrees Fahrenheit (18°C), for example. The narrow range of temperatures between these endpoints serves the whole spectrum of wines, with all its intricate tastes and aromas, and is the base for an endlessly evolving dialogue of wine and food pairings.
Curiously, 55 degrees Fahrenheit is also the temperature of many springs or wells. The temperature similarity between cellars and springs shouldn’t be surprising, though, given that both arelocated underground.
Serving all waters at the same temperature, let’s say 55 degrees Fahrenheit, will nicely show their differences. A slight increase in temperature will have a calming effect on waters with larger, louder bubbles. In general, the colder the water, the more focused it will be.Water can be served at almost any temperature, but knowing how to manipulate temperature will allow you to better pair the waters with food and establish a true epicurean dialogue.These are the temperatures I generally recommend for serving water:
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CARBONATION LEVEL
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TEMPERATURE
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Still
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54°F (12°C)
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Effervecent
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56°F (13°C)
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Light
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58°F (14°C)
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Classic
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60°F (16°C)
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Bold
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62°F (17°C)
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