“Chambrer” a winemeans bringing it to room temperature.This term was invented at a time when rooms were not heated: maxi 16 °

• Serving a wine that is too hot accentuates certain aromas, the perception of fatness and alcohol. It will seem heavier.

• Serving a wine that is too cold masks the aromas, accentuates the perception of fatness and tannins. It will seem hard and not very aromatic.