Let's describe wine
Avoiding the misunderstandings, here we are not talking about the temperature of the wine, but about a sensation (of heat, in fact) that we feel when we drink an alcoholic beverage. We say that a wine is warm when, sipping it, the mucous membranes of our mouth register a slight irritation that our brain interprets as heat.
This sensation increases with increasing alcohol content; a wine is warm when the alcohol content is between 12% and 15%, regardless of whether it is white or red, still or sparkling.
Alcohol does not undergo transformation or degradation during ripening or aging, but our perception may be different depending on the balances that are established within the bottle.
In fact, let's not forget that the heat sensation fully participates in the composition of the organoleptic framework of a wine, interacting with other sensations. The softness, texture and body perceived during the tasting will seem greater in a warm wine than in a little-warm one; viceversa, a wine that is not warm will give more space to sensations of hardness, such as freshness, sapidity or tannins.