COOKED & FROZEN Wine - The Wine Experience

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My name is Konstantin Baum and I am a Master of Wine. It is hot in many places of the world right now and I, therefore, want to talk about a topic that is often overlooked in the wine world even though it is very important. I want to talk about the transport and storage temperature of the wine. To understand what the impact of temperature is on the taste and smell of a wine I froze one bottle and exposed the other one to heat and I will blind taste the two bottles against a sample that I stored in my cellar to find out how temperature affects the wine in the bottle.

The temperature has a strong impact – if not the strongest impact - on grape growing and winemaking. Entire vineyards can be wiped out by frost as we saw this spring for example in Burgundy or the grapes can be raisined by a heatwave. During winemaking temperature also plays a crucial role and that is why most wineries today are equipped with temperature control. If the temperature drops to below 10 degrees Celsius fermentation stops and when the must heats up to above 45 degrees Celsius during fermentation the yeasts die off. Temperature also has a direct impact on the speed of chemical reactions. If the temperature is raised by 10 degrees Celsius /50 degrees Fahrenheit reactions happen roughly twice as fast. For that reason, temperature changes can impact the wine in many different ways in the cellar.