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Sparkling wines
In view of the large number of types of
sparkling wines on the market, there would
be little sense in laying down one rule to fit
them all. Sweet, aromatic white sparkling
wines can be served at a temperature as
low as 8°C. Their aromatic nature means
they are excellent at low temperatures.
Sweet red sparkling wines such as
Brachetto may be served at temperatures
between 10°C and 12°C. Here again, the
more aromatic sparkling wines are suitable
for lower temperatures, even down to 8°C,
while those with a slightly higher tannin
content require temperatures as high as
14°C.
Dry sparkling wines made by the “Charmat
method” or “Martinotti method”, such as
some Prosecco wines, can be served at
temperatures between 8°C and 10°C.
Sparkling wines made by the “traditional
method” and the “méthode Champenoise”,
such as Champagne, require special
consideration: in general these sparkling
wines are served at temperatures between
8°C and 10°C. However, for prestige
wines marked with the vintage, or sparkling
wines that have been aged for a long time,
even 12°C may be advisable to allow the
development of the complex bouquet that
has been slowly and painstakingly built up
over the years.
Dessert wines and fortified wines
These two types of wine generally both
contain a high alcohol percentage and
they are both often also sweet. However,
there are dry dessert wines, such as
Marsala, with a sugar content so low as to
be almost imperceptible on the palate. For
these wines, the serving temperature
depends on which features you wish to
emphasise. If you prefer to accentuate the
wine's sweetness, the complexity of its
bouquet and its austerity, it should be
served at a high temperature, between
14°C and 18°C. Remember that in this
case its alcohol content will also be more in
evidence.
If you require a fresher sensation, or to
reduce the sweetness of over-sweet wines,
serve at a lower temperature, between
10°C and 14°C.
Young, fresh, dry dessert wines can be
served at colder temperatures, below
10°C. This makes the alcohol content
considerably less noticeable. However,
remember that as the temperature is
reduced the bouquet also becomes less
evident. One of these wines' key
characteristics is the charm and complexity
of their bouquet; serving them too cold also
means sacrificing this important feature.
