Wine Temperature? There’s an App for That!

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Drinks: Wines
Other: Service, Venues

A German technology firm claims to have come up with an app that would make questions about wine’s serving temperature a thing of the past.

‘How Cool Am I?’ uses sensors in the smartphone to detect temperature. Users simply start the app, then point their smartphone camera at the wine in question. Within seconds, the app sends the user a text message relaying the temperature of the wine in the viewfinder.

The app has been on trial at the Unglaub Bar in Berlin for several weeks, and following positive feedback is now ready for roll-out.

‘We’ve been using it here for a month,’ said the bar’s GM, Avril Poisson, ‘and it’s been a godsend. It’s so easy to use that even our Commis Sommelier got the hang of it. How Cool Is It? Super-Cool!’

The creators are hoping to hit 5,000 downloads in the first month of the product becoming available on the App Store and Google Play Store, and are already working on a program that can detect alcohol levels.

‘We would hope to have ‘How Strong Am I?’ ready by the end of this year,’ said the company’s CEO, Helmut Herr. ‘But so far it is only reliable up to 14.5% abv, which means that it would not work in the American market.’

Wine temperature

About Author

Chris Losh

After five years working on My Weekly magazine (during which time he learned how to write horoscopes and make things out of mince) in 1995 Chris Losh entered the world of drinks writing and, despite all advice from his doctor – and the wishes of most South African winemakers – has stayed there ever since. He began on Wine and Spirit International, editing it for several years before moving on to edit Wine Magazine. Both publications have since gone the way of the Dodo, but he claims to have nothing to do with their demise, and his alibi appears solid, since he was freelance writing for anyone who would pay him at the time. In 2007, he helped to set up both Imbibe magazine and the Sommelier Wine Awards, and has spent much of the last three years eating, drinking, and listening to French sommeliers talk about minerality. In 2009 he was shortlisted for the Louis Roederer Feature Writer of the Year, but didn’t win. Perhaps he should have stuck to horoscopes. And mince.

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