We can say that a wine is fresh when, sipping it, it gives us sensations of freshness and acidity. This sensation has nothing to do with its temperature (it does not mean that the wine has been placed in the refrigerator or in the cellar), but informs us indirectly about the level of acidity present in the mouth.

When we sip a wine, both white and red, the acids dissolved in it (tartaric, malic, citric, etc.) cause an abundant and prolonged salivation that aims to dilute the aggressiveness of these substances.

In tasting it is a fundamental parameter, as it is one of the elements of hardness that characterizes all types of wines, be they white or red. Obviously it is more perceived in the first ones, both for a greater quantity of acids that, indirectly, a lower level of softness.

The wine temperature has a bug influence on its perception: a wine drunk colder than recommended, tendentially, it will keep us sharp and acidic sensations (an almost annoying freshness), while a wine left to heat in the environment will make these stimulating feelings flatter.