A New Standard in Wine Service
Tempevin provides an instant temperature reading directly from the bottle or glass, helping every wine show its best.
"Temperature is the single most important aspect of serving any wine. You can change completely how a wine tastes by serving it too cool or too warm." Jancis Robinson
Why Temperature Matters
Red wines are often too warm. White wines are often too cold. Yet temperature has a profound effect on aroma, structure and balance.
Tempevin removes guesswork and brings confidence to the moment of service.
How It Works
Switch Tempevin on with a single press.
Hold it against the bottle or over the glass.
See the wine’s temperature instantly.
The Product
Tempevin in context
At home: a dinner with friends or when that special bottle is opened.
At the wine merchant's: the perfect accompaniment to tasting notes - helping customers understand the importance of temperature when serving wine.
At wine tastings: allowing every wine to shine.
At the vineyard: showcasing wines at their best at the most commercially critical moment in their lives.
Please maximise the short video to see more about Tempevin.
Why Tempevin stands out
Traditional clip-on wine thermometers normally rely on a temperature sensor making contact with the bottle. Like any contact thermometer, such as a room thermometer or meat thermometer, they need time for the sensor to warm up or cool down until it reaches the same temperature as the bottle. That may take anything from several seconds to well over a minute, depending on the temperature difference. They are useful if you simply want to know when a bottle has reached a particular temperature in a refrigerator, but they are less suited to checking wine quickly during service at home or in the restaurant.
Tempevin works differently. It uses precision infrared technology to measure the temperature of the bottle or the wine in the glass instantly, with no waiting and no contact with the wine itself. Simply point, press and read the result. Whether you are deciding if a bottle is ready to serve, checking a wine after it has been sitting on the table, or confirming the temperature of a glass before tasting, the answer is available in a fraction of a second.
This makes all the difference in practice. In a busy restaurant there is no time to clip a thermometer to every bottle and wait for it to stabilise. At home, few people are prepared to interrupt dinner while they wait for a thermometer to catch up. Instant measurement means temperature can become part of normal wine service rather than an inconvenience.
The easiest measurement is the one people are willing to make
By making temperature checks almost instantaneous, Tempevin removes the inconvenience that has discouraged routine temperature measurement for so long.
"Lock 'em up!"
Well-done fillet steak is a crime. Under cooking chicken is a crime. Over cooking pasta is a crime. Serving Fugu (puffer fish) is a crime. (*)
Serving wine at the wrong temperature shows a lack of respect for the craft of making wine and is an insult to vignerons. It's a crime against taste - yet many (most?) restaurants, including some with Michelin stars, fail to check the temperature of wine at the point of service. By doing this they deny their customers another fun part of the theatre of serving wine:
What someone does at home is up to them: they can turn fillet steak into shoe leather, sample raw chicken (not advised!), boil pasta into a goo and kill the taste of wine by serving it too hot or too cold.
On the other hand ...
* in Japan chefs with three or more years of training are licensed to serve specially prepared Fugu. Badly prepared Fugu will kill you.
From those in the know
Click here to see the complete video on YouTube.
"It is impossible to over-estimate the effect of serving temperatures on how a wine will taste. Serving a wine at the most flattering temperature may seem absurdly high-falutin' and precious... but it really can transform ink into velvet and, conversely, zest into flab."
Jancis Robinson
Heavy reds are happy at room temperature, but the lighter the wine the cooler it should be. I’d serve Burgundy and other Pinot Noir reds at cool larder temperature. Juicy, fruity young reds, such as wines from the Loire Valley, are refreshing served lightly chilled.
Oz Clarke
“Most wines are served too warm or too cold.”
Robert Parker
“Too warm and wine tastes alcoholic; too cold and it tastes mute.”
Steven Spurrier
"Temperature of service is more important than glassware... There is no bigger injustice to wine than drinking it at the wrong temperature."
Xavier Rousset, MS (Decanter)
"The right serving temperature is essential to fully appreciate the winemaker's skill ... Heat is a wine's worst enemy... Too high a serving temperature, above 18°C, will accentuate the burning side of the alcohol."
Jean-Pierre Renard (École des Vins de Bourgogne)
“Temperature is one of the most important elements in serving wine well.”
Karen MacNeil
“Temperature affects everything — aroma, texture and balance.”
Erik Asimov
“Temperature governs the expression of aroma.”
Émile Paynauid
"Too cold and all those wonderful smells and sensations of roundness won't leap from the glass. "Reds can be just as refreshing as whites. Beaujolais, Bardolino and Lemberger are best served cool."
The Wine Society
"Temperature is the volume knob for flavour, and you've probably got it set wrong. 99% of people serve their whites too cold and their reds too warm - and it's completely ruining the wine."
Secret Sommelier
"Over-chilling [below 6°C/43°F] can mask the flavours in white, rosé and sparkling wines."
WSET (Wine & Spirits Educational Trust)
"My dear girl, there are some things that just aren't done, such as drinking Dom Perignon '53 above the temperature of 38 degrees Fahrenheit."
James Bond (Goldfinger)
Honouring the craft
Customers and wine growers deserve respect.
It doesn't matter if the price is £10 or £7,000, every bottle deserves to be served at the correct temperature to allow the wine to shine.
A bottle of La Tache Grand Cru should be served at between 15°C and 16°C yet many (most?) restaurants would serve it at "room temperature", 22°C to 24°C, altering its balance, causing the alcohol to dominate and the delicate flavours to fade.
Tempevin provides that last minute check, on the table, in front of the customer, as part of the ritual.
A new name?
For centuries wine makers and sommeliers have used a tastevin to check the clarity and colour of wine.
The image shows Serro's Le Tastevin Beaujolais à bord évasé alongside Tempevin Classic which now becomes the standard for checking the temperature of wine from the barrel to the glass.
Craftsmanship
The Tempevin family was created by two British, Rolls Royce trained, engineers with decades of experience in precision design and product development.
Tempevin Classic is carved from a solid block of aluminium to create a beautifully engineered instrument for the wine lover who believes that every fine wine deserves to be enjoyed at its optimum serving temperature. Presented in elegant prestige packaging, it makes an ideal gift for anyone with a passion for wine while also providing wine merchants with a distinctive premium counter-sale opportunity. Displayed alongside tasting notes that recommend the ideal serving temperature for each wine, Tempevin Classic encourages customers to experience every bottle exactly as the winemaker intended.
Tempevin Sommelier is precision-machined from solid aluminium bar, giving it the strength, durability and premium feel demanded by professional wine service. Finished in elegant burgundy anodised aluminium, it is designed to be worn on a simple lanyard, where its magnetic holder keeps it securely in place yet allows it to be released instantly with one hand. Always available at the point of service, it enables sommeliers, wine merchants, writers and producers to check the serving temperature of any wine within seconds, ensuring every bottle is presented at its best.
Wine lover and wine professional
Every fine wine deserves to be served at its optimum temperature. Tempevin Classic allows wine lovers to verify temperature instantly and effortlessly, helping each bottle reveal its full character and complexity.
Crafted for those who appreciate the finer details of wine service, and presented in premium packaging, Tempevin Classic makes an exceptional gift for collectors, enthusiasts and anyone who believes that great wine should be enjoyed at its very best.
Tempevin Sommelier is designed for wine professionals who need immediate access to accurate temperature information during service. Compact, elegant and always within reach, it provides the same instant, non-contact measurement capability as Tempevin Classic.
Worn on a lanyard, the instrument is retained in a magnetic cover and can be deployed in moments when presenting, serving or discussing wine with guests. It is a practical tool for sommeliers who understand that temperature plays a vital role in every wine's expression.
Technical details
Tempevin, in both Classic and Sommelier versions, is an infrared, instant, surface temperature thermometer specifically designed to measure the temperature of wine in the bottle or glass without coming into contact with the wine itself.
Options are available for other materials such as solid or plated brass.
User Guide
Experience Tempevin
Discover Tempevin for home use, gifting, retail and professional wine service.