(BI) - Do you inspect the appearance of a wine before swirling it around the glass (holding the stem, naturally)? Inhale deeply while describing the flamboyant nature of your Shiraz? Do you do that slurpy thing that some love but others loathe?

Or maybe you just crack open the screwcap and dig straight in.

If you’re in the latter group, then the ceremony that goes with wine may seem like pure wankery. But is the science on your side?

Temperature

Basic wine etiquette states that you serve white wines chilled and red wines at room temperature. Does it really matter? Actually, yes.

Our senses of taste and smell involve chemical reactions. As with all chemical reactions, colder means slower, which means less aroma for both whites and reds, although we’re not exactly sure of the exact physiology behind temperature’s effect on taste.

So don’t serve your whites too cold – aim for about 11°C. Keep in mind that your fridge is generally a bit too cold for whites, as are ice buckets. Excessive heat can permanently damage a wine, but your fridge won’t.

If the wine is too cold, hold the bowl of the glass in your hands to warm it up, or just wait a while – if you can. You can also use this to your advantage. If you’re stuck drinking a wine that should really go back into the horse from whence it came, chill it right down and drink it quickly before it warms up.