For the sommelier, ensuring that the wine is enjoyed at the optimum temperature is an important part of his job, and the control of the details of the temperature can often better stimulate the potential of a bottle collection. These grasp the details of the sommelier temperature, only the accumulation of experience, can make outstanding sommelier stand out.

As I walked long in the sommelier journey, I still remember the first burgundy trip in my student days, and for the first time I was deeply impressed by the importance of temperature. At that time we went to many famous burgundy village to do tasting, they made the details of temperature impeccable, each wines have shown a complete style and potential. It is even more beneficial to me to talk with them, share more experiences and experience myself. The following refinement and summary, hope can also help everyone.

Pinot Noir burgundy red wine is not suitable for too high serving temperature, it usually has a lot of low-boiling phenols, too high serving temperature will destroy and suppress these aroma we sought after; of course Too low temperature, will make these aroma can not stretch. Often we start at a lower temperature and let it find the best condition as it warms up.

Elegant and delicate style - the best temperature: 16-16.5 ℃ (Including most of Vosne Romanee, Volnay, Morey Saint Denis, Chassagne Montrachet) Fragrant rounded style - the best temperature: 17-17.5 ℃ (Including most of the reds Chambolle Musigny, Fixin, Clos Vougeot, Savigny Les Beaune) Rich full style - the best temperature: 17.5-18 ℃ (Including most of Marsannay, Gevrey-Chambertin, Nuits Saint Georges, Pommard)

On the contrary, Burgundy white wine, produced by Chardonnay, requires a relatively high temperature to show the best flavor. Most Burgundy white wines are mature in barrels. Too low a temperature (below 13 ° C) suppresses the winemakers ' attempts to give the bodied complexity and monotonous fruit. Slow down is the secret to enjoy Burgundy white wine.

Minerals obvious, distinct skeleton style: 15-15.5 ℃ (Including most Chablis, Auxey-Duresses, slender Meursault, St Aubin white wines) Fruity, broad and powerful style: 16-16.5 ℃ (Including most white wines from Chassagne Montrachet, Puligny Montrachet, Rully, Macon)

Of course, the above discussion is only a very general explanation. Burgundy is a rather complicated place of origin. In each village there are many different winemakers. By their interpretation, Burgundy's ever-changing Terroir conditions. Hopefully, my simple overview will inspire you to continue exploring the subject of Burgundy wine.