Serving wines too hot is much worse than serving them too cold. The temperature doesn’t do any favors for the wine, but it also tends to be indicative of mistreatment. I’m an outlier in the wine world because I believe that wine is fairly durable, particularly if we’re talking about short term storage.
7 Mistakes Wine Drinkers Make
And how to avoid them
This Wine is Too Hot
So while I’m not horrified by wines stored in the high 70s for somewhat extended periods of time, anything hotter and you’re quickly cooking your wine. This damage will show up in time as caramel, molasses flavors and the premature aging of the wine with an accompanying change in color.
While storing wines at 75 degrees is probably alright, serving them that hot is really a no-no. The high temperatures stimulates the evaporation of alcohol and volatile compounds in the wine, marring the nose while making the wine feel soft and flabby in the mouth, a double whammy.
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