Some guidance on serving temperature for all types and styles of 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.

– 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).

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:

e.g. Sauvignon Blanc, Pinot Grigio or Riesling

e.g. Pinot Noir and Gamay 12-14°C (59-57°F)

2 hours in the fridge (though half bottles may take less)

e.g. Fino 10-11°C (50-52°F) and Port 12-14°C (59-57°F)

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