What Is the Right Serving Temperature for Wine?
Temperature plays a big role in the enjoyment of wine. Why? Imagine enjoying an ice cold can of full fat Coke on a hot summer day and compare it with knocking back one that’s been left to stew in a boiling hot car.
Then add in the effects of alcohol, body or viscosity, plus tannin, and serving temperature becomes the difference between delicious and disgusting.
SOME TIPS TO CONSIDER
– Less complex, or well made bottles benefit from chilling as it masks the flaws and dampens the aromas. Conversely, richer, vintage whites like white Burgundy benefit from being chilled less as this reveals more of the wine’s unique character
– Even rich reds like Californian Syrah and reds Bordeaux benefit from being in the refrigerator as it focuses the flavour profile and tightens the tannins
– Sorry for pointing out the bleeding obvious but seasons can play a role in determining the ‘right’ temperature, with winter inclining you to slightly warmer and summer cooler
– The quickest way to chill a wine – even a goodie – is to place it in the freezer for 10-15 minutes. NB: Make sure you set an alarm on your phone to avoid it being discovered some time later in a frozen, exploded state (as has happened a few times to us).
– Serving temperature is just one element of making the most of what's in your glass, so learn to pair proper temperature with the ideal glassware for a complete sensory experience.
– Temperature dramatically affects perception, helping to understand how temperature affects your perception of acidity, tannin, and aromatics.
TEMPERATURES BY WINE STYLE & TYPE
A common error is to serve reds too warm and whites too cold. Generally, we suggest serving red wines at between 7-15 °C, and whites at 4-7 °C. For specific temperature guidance by different types and styles of wine see below:
FIZZ
e.g. NV Champagne and Vintage Champagne
6-9°C (43-48°F)
Chill for c. 90 minutes
DRY OR AROMATIC WHITES
e.g. Sauvignon Blanc, Pinot Grigio or Riesling
8-9°C (46-48°F)
Chill for 60-120 mins
RICHER WHITES
e.g. vintage Chardonnay
10-11°C (50°-52°F)
Chill for 60 mins
ROSE
e.g. Provencal or Loire rosé
8-10°C (46°-50°F)
Chill for 90 mins
LIGHTER REDS
e.g. Pinot Noir and Gamay 12-14°C (59-57°F)
Chill for 30-45 minutes
MEDIUM BODIED REDS
e.g. Bordeaux, Rioja or Tuscan reds
15-16°C (59-61°F)
Chill for 30 minutes
RICHER REDS
e.g. Chilean Malbec and Aussie Shiraz
17-18 °C (63-65°F)
SWEET WINES
e.g. sweet Riesling and Hungarian Tokaji
6-8°C (43-46°F)
2 hours in the fridge (though half bottles may take less)
SHERRIES
e.g. Fino 10-11°C (50-52°F) and Port 12-14°C (59-57°F)
Chill for 30-60 minutes
NB: If your fridge is stuffed with food – or is a bit long in the tooth – your wine will need more time to chill out. Also, the larger the bottle, the longer it will take to chill, from magnums, down to standard 75cl, and half bottles
WARMING UP?
Ready to put this guidance to the test? Our wine subscription provides wines carefully chosen to explore these nuances fully. Consider it the equivalent of having the recording engineer for your favourite album advise on the optimal settings for your sound system – small adjustments to reveal the experience as intended.
For guidance on how to store wine sensibly, click here, and for glassware, click here, your wine life may depend on it.