Temperature is another vital parameter, but this is much harder to assess because each wine has an optimum temperature that varies according to its age.
However, the right serving temperature is fundamental since the warmer the wine, the more volatile (and aromatic) substances are released.
Similarly, a wine's alcohol content is more perceptible when warm, while the acidity in white wines comes to the fore when cold.
These are the basic serving temperatures for Burgundy wines:
White wines: 12° to 13°C − Red wines: 15° to 16°C
It is important to note that once a wine has been poured in the dining room, it quickly warms up by 1 or 2 degrees centigrade.
Furthermore, the more tannic the wine, the higher the serving temperature should be. Aged wines are best enjoyed at 16°-18°C while fruity, younger wines can stand cooler temperatures (14°-15°C).