Temperature perception: effect, not composition

The standard

A stated serving temperature makes the impression comparable: only once it is fixed at which temperature a wine was tasted can a judgement of aroma and structure be followed.

Criteria

• Warmth raises the volatility of aroma, alcohol and sweetness
• Cold strengthens the impression of acidity, tannin and bitterness
• The composition of the wine stays unchanged
• A tasting judgement holds only for the temperature at which it arose

Distinction

Temperature perception ≠ serving temperature: the serving temperature is the chosen figure, temperature perception its effect on the senses. Temperature perception ≠ aroma intensity: the same intensity acts differently warm than cold. Without a stated serving temperature a sensory judgement is not comparable.