{"id":612,"date":"2021-05-17T18:01:00","date_gmt":"2021-05-17T16:01:00","guid":{"rendered":"https:\/\/avinturat.com\/?p=202"},"modified":"2026-09-06T16:19:56","modified_gmt":"2026-09-06T14:19:56","slug":"a-quina-temperatura-se-serveix-cada-vi-vi-negre-blanc","status":"publish","type":"post","link":"https:\/\/avinturat.com\/en\/a-quina-temperatura-se-serveix-cada-vi-vi-negre-blanc\/","title":{"rendered":"At what temperature is each wine served? Red wine, white\u2026"},"content":{"rendered":"

La temperatura del vi \u00e9s important que es tingui en compte, ja que aquesta ha de ser adequada per als components d\u2019aquesta beguda. Destaquem aix\u00f2 perqu\u00e8 segons la temperatura dels vins podem conservar millor les seves propietats i caracter\u00edstiques.<\/p>\n\n\n\n

We must bear in mind that wine is not a soft drink; no matter how hot it is and how much you fancy a nice cool wine, the temperature must suit the needs of the type of wine being drunk.<\/p>\n\n\n\n

To learn more about wine and its temperature, it's always necessary to know more about it, such as what is grape must<\/a> i el grenache grape<\/a>. Moreover, those who know a lot about wine also recommend having some knowledge of types of wine such as what rancio wine is, and what types there are<\/a>.<\/p>\n\n\n\n

Hem vist com la gent no sol tenir molta noci\u00f3 sobre la temperatura adequada del vi en el moment de servir-lo. Aix\u00ed mateix, el gran error el trobem a l’hora de conservar les ampolles, ja que a vegades la famosa \u201ctemperatura ambient\u201d no \u00e9s la que millor conv\u00e9 a la major part dels vins. En canvi, hi ha llocs en els quals el vi el posen en el congelador, deixant aix\u00ed que aquest se situ\u00ef en una temperatura extremadament freda per al l\u00edquid. El que s’aconsegueix amb unes temperatures tan baixes \u00e9s tant amagar els defectes com les virtuts.<\/p>\n\n\n\n

Per aquest motiu, volem que s\u00e0pigues que el vi \u00e9s molt delicat i s’ha de tenir cura de com es conserva i se serveix. La temperatura ideal recomanada la trobem entre els 5 i 18 graus, si aquesta \u00e9s major o menor se serviran vins que han perdut la seva expressivitat i, en alguns casos, s’han tornat agressius.<\/p>\n\n\n\n

What should be taken into account to adjust the temperature?<\/h2>\n\n\n\n

Per a saber la temperatura adequada cal tenir en compte uns certs aspectes caracter\u00edstics del vi que servirem. \u00c9s important fixar-se en la dol\u00e7or, la tenacitat, l’acidesa i el volum alcoh\u00f2lic. Quan un vi necessita estar una mica fred sabem que aquest li atenuar\u00e0 les sensacions dolces i alcoh\u00f2liques alhora que la tenacitat i l’acidesa \u00e9s potenciada. Per aquesta ra\u00f3, els vins amb alta graduaci\u00f3 els servirem preferiblement freds, per contra, quan aquests tinguin un elevat contingut t\u00e0nnic, el m\u00e9s recomanable ser\u00e0 que la temperatura sigui m\u00e9s alta.<\/p>\n\n\n\n

How do we keep it cold while we drink the wine?<\/h2>\n\n\n\n

Una bona manera de conservar el fred en el vi que estem consumint \u00e9s utilitzar una gla\u00e7onera plena de gel. Sense dubtar-ho, \u00e9s un recurs molt efica\u00e7, senzill i econ\u00f2mic. Dins de la gla\u00e7onera caldr\u00e0 posar gel i, sobretot, aigua, ja que d’aquesta manera ens assegurem que la temperatura baixa que proporciona el gel arribi a tots els llocs de l’ampolla, fins i tot aquelles parts que no es troben en contacte amb el gel. A m\u00e9s, si volem que es refredi m\u00e9s r\u00e0pid podem optar per dipositar sal en la gla\u00e7onera, ja que aquesta ajudar\u00e0 al fet que el gel es desfaci amb m\u00e9s facilitat. Al mateix temps, sempre es recomana que per a baixar la temperatura del vi es deixi reposar a la nevera abans que el congelador.<\/p>\n\n\n\n

Below, we have put together a table with the ideal serving temperature for wine, taking into account the different types that exist.<\/p>\n\n\n\n

Type of wine<\/strong><\/td>Characteristics<\/strong><\/td>Temperature<\/strong><\/td><\/tr>
Fermented white<\/td>They have a medium-to-full body and high aromatic potential.<\/td>12\u00baC<\/strong><\/td><\/tr>
Light white<\/td>They should be served quite cold, as they tend to be refreshing.<\/td>7-10\u00baC<\/strong><\/td><\/tr>
Ros\u00e9 wine<\/td>Wine with a light and fresh character.<\/td>7-10\u00baC<\/strong><\/td><\/tr>
Sweet wine<\/td>You should avoid serving it warm as it can become cloying. We recommend keeping it chilled in an ice bucket with water and ice.<\/td>6-8\u00baC<\/strong><\/td><\/tr>
Sparkling wine<\/td>It should be served cold, just like the sweet version. Use an ice bucket with water and ice to keep the temperature.<\/td>6-10\u00baC<\/strong><\/td><\/tr>
Light, young red wine<\/td>As it's a wine with a lot of primary aromas, it doesn't need a low temperature; rather, we'll serve it slightly chilled.<\/td>12\u00baC<\/strong><\/td><\/tr>
Red wine with a certain alcohol level<\/td>For full-bodied wines the temperature should not be too cold, as this will allow the aromas to be properly appreciated.<\/td>15-18\u00baC<\/strong><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

<\/a><\/p>","protected":false},"excerpt":{"rendered":"

La temperatura del vi \u00e9s important que es tingui en compte, ja que aquesta ha de ser adequada per als components d\u2019aquesta beguda. Destaquem aix\u00f2 perqu\u00e8 segons la temperatura dels vins podem conservar millor les seves propietats i caracter\u00edstiques. Hem de tenir present que el vi no \u00e9s un refresc, per molt que faci calor … Read more<\/a><\/p>","protected":false},"author":4,"featured_media":1334,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-612","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/avinturat.com\/en\/wp-json\/wp\/v2\/posts\/612","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/avinturat.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/avinturat.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/avinturat.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/avinturat.com\/en\/wp-json\/wp\/v2\/comments?post=612"}],"version-history":[{"count":1,"href":"https:\/\/avinturat.com\/en\/wp-json\/wp\/v2\/posts\/612\/revisions"}],"predecessor-version":[{"id":1302,"href":"https:\/\/avinturat.com\/en\/wp-json\/wp\/v2\/posts\/612\/revisions\/1302"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/avinturat.com\/en\/wp-json\/wp\/v2\/media\/1334"}],"wp:attachment":[{"href":"https:\/\/avinturat.com\/en\/wp-json\/wp\/v2\/media?parent=612"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/avinturat.com\/en\/wp-json\/wp\/v2\/categories?post=612"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/avinturat.com\/en\/wp-json\/wp\/v2\/tags?post=612"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}