Serving wine at the correct temperature is crucial to bringing out its best characteristics. A wine that’s too warm can taste overly alcoholic, while a wine that’s too cold can mute its flavors and aromas. Here’s a quick guide:
Red Wines – Best served between 14–18°C (57–65°F)
- Lighter reds (like Beaujolais or Valpolicella): 12–14°C (54–57°F) – Slightly chilled enhances freshness and fruitiness.
- Medium to full-bodied reds (like Bordeaux, Côtes du Rhône, Rioja, Chateauneuf-du-Pape, Barolo, Australian Shiraz, Amarone della Valpolicella): 16–18°C (61–65°F) – This allows the tannins to soften while keeping the wine structured.
White Wines – Best served between 7–12°C (45–54°F)
- Crisp, light whites (like Sauvignon Blanc, Chardonnay from Pays d’Oc, Pinot Grigio, Muscadet): 7–10°C (45–50°F) – Too warm and they lose their freshness; too cold and their flavors are muted.
- Rich, full-bodied whites (like Burgundy Chardonnay, Côtes du Rhône Blanc, Fume Blanc): 10–12°C (50–54°F) – Enhances complexity and texture without dulling the flavors.
Sparkling Wines – Best served at 6–10°C (43–50°F)
- This keeps the bubbles fine and refreshing without making the wine feel too sharp.
Rosé Wines – Best served at 8–12°C (46–54°F)
- Chilling rosé enhances its fresh and fruity character.
Fortified Wines (like Port, Sherry, or Madeira) – Best served at 12–18°C (54–65°F)
- Lighter, drier styles should be served cooler, while richer, aged styles taste better at slightly warmer temperatures.
Tip: If your wine is too warm, put it in the fridge for 20 minutes before serving. If it’s too cold, let it sit out for 10–15 minutes before drinking.