Serving Wine
When it comes to serving wine on a yacht, getting the right temperature can prove difficult. With limited space for cellar-like conditions and the heat emitted from the engine, we understand that this can be one of the biggest challenges for you when it comes to serving wine to your guests on board.

Serving Wines at the Right Temperature

 

Our recent workshop at the STP Palma Workshop with ACREW Yachting included information on correct way to serve wine at the right temperature.

 Following on from our previous post about storing wine, we’ve now put together some helpful tips on the best serving temperatures.

 When it comes to serving wine on a yacht, getting the right temperature can prove difficult. With limited space for cellar-like conditions and the heat emitted from the engine, we understand that this can be one of the biggest challenges for you when it comes to serving wine to your guests on board.

 As experts in the world of wine provision, we understand all of that perfectly, which is why our recent workshop gave handy tips on how you can work around the obvious constraints. After all, if wine isn’t served at the right temperature, then the results can be very disappointing.

 Here is some information on the right temperature for each type of wine, as well as some handy tips on what to do if your wine on board is too hot or too cold:

 ·         There’s a reason why a type of wine is served at a particular temperature: if you serve it too hot then the alcohol content could be emphasised, leaving it flat and flabby. If it is too cold, however, then the aromas will be dull and the tannins may seem harsh and astringent.

·         Light, dry while wines, rosé and sparkling wine should be served at 4°C. This will help to preserve their freshness and fruitiness. 

·         Full-bodied white wines and light fruity reds should be served at a temperature between 10-15°C.

·         Finally, full-bodied red wines and ports should be served at a temperature between 15-18°C, which is actually cooler than most room temperatures (so it is worth storing them in the fridge and then removing them in good enough time to serve them).

·         Remember that it can take a good hour or two to chill a bubbly or white wine, while red can take half an hour to get to the right temperature once you have taken it out of the fridge.

·         If you want to get the temperature exactly right, then a digital thermometer can help you to do that, but experience will also enable you to estimate if you are in the right region.

·         If you urgently need to serve a bottle of wine but know it is too warm, then immerse it in ice and cold water with a good handful of salt added in, as this will help to chill the bottle faster.

·         If, on the other hand, a bottle is too cool, then decant the wine and immerse it briefly in warm water.

Written by Andrew Azzopardi (General Manager No12)

 

At No. 12 we are happy to help and provide any advice you may need on the right temperature to serve your on-board wine collection. For more information, please do not hesitate to contact us on info@no12wines.com.