Quality wine shades taste of dishes. However not the combination of drink to any given type of snack, but temperature of the wine at its giving is much more important. And if red wine has to be exclusively room temperature, then white wines are drunk only cooled.
It is more preferable to use red table wines in winter time – they have the warming effect, at the same time promote digestion of more nourishing "winter" food. Temperature of red wine shouldn't be lower than 16-18 degrees. During a heat such tart drink will hardly satisfy thirst therefore from time immemorial on tables gave white table to summer heat a dry wine, and cooled. The recommended temperature – 10-12 degrees.
Cooled wines not only for this reason. It is known that the taste of this pleasant golden drink also depends on its temperature. To be exact: temperature can hide or emphasize merits and demerits of white wine. For example, some grades differ in high acidity, can taste bitter and even to possess a smell of rubber or sour vinegar and also there are wines to very high spirtuoznost.
If it is necessary "to disguise" lungs (or obvious) defects of drink, permissibly to cool it below the recommended temperature. Experienced sommeliers will confirm dogma: rules should be meant, but it is necessary to be guided by the taste. And still for quality and tasty white wine temperature of giving can be higher. Simple white wines are most often unbalanced. In some the aroma of an oak giving to taste unpleasant tone them dominates distinguishes excessive or hypoacidity. To smooth shortcomings, cool wine simply more feasibly. So you also don't pay attention to defects. The best sweet white wines from grapes of late collecting shortcomings shouldn't have. However and their very high acidity with sweet can strongly disappoint in a compartment if drink is served at the wrong temperature. 6-8 degrees – the lowest temperature for white wine. If to cool stronger, the structure of a product will change, it will affect taste. The bucket with ice "suits" inexpensive sweet wines, such as muscat and also sweet and semisweet sparkling wines, such as Asti. Strong cooling up to 6 degrees is recommended also to semisweet champagne. The fact is that all simple sweet wines, including dry and sparkling, possess a saturated sweet taste without sourness. If to heat drink to 18 degrees, hardly you will master also a half of a wine glass. It is recommended to cool up to the low temperature also white wines with the increased minerality and acidity. For example, Spanish dry sherry. Cold will give to taste harmony, freshness, completeness.