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Why do I care about the temperature of my wine?

What is the correct temperature to serve wine? Yes, it does matter in order to get the best aromas and flavors from your wine. The correct temperature brings out the fruit, the acids and tannins in a wine. The wrong temperature can make a wine aroma smell off and the flavors be harsher than they should be. A mistaken fact is that reds should be served at room temperature. This came from a time when we kept our homes cooler, around 60 to 65 degrees, not 70 plus. 70 degrees is too warm for any wine.

Here are some general concepts:

White wines that are considered rich in flavor, such as Chardonnay and Champagne are best at 55-60 degrees.

Other sparkling wines should be served at are 45 degrees.

Other white and rose ‘wines should be served a bit warmer than fridge temperature, around 49-55 degrees.

Big red wines high in alcohol have more complex flavors when served around 65 degrees. This is typically slightly cooler than room temperature.

Lower quality wine does best if chilled to a bit cooler temperature. This will help mask flaws in the aromas and flavors. This doesn’t mean that you should not first try it first at the desired temperature basic on the varietal.

More details:

Sparkling wines & ice wines should be served between 43 – 45 degrees. The best way to do this is to put it in the freezer for about an hour before serving. Just don’t forget about it.

Chenin Blanc, Pinot Gris & Grigio, Rose’ and Sauvignon Blanc at 45 degrees. Place these in the fridge for several hours or in the freezer for about 30 minutes. The same can be done with Riesling, Viognier, Gewurztraminer which are to be served at 50 degrees, as well as Chardonnay & white Bordeaux blends which are ideal between 50-55 degrees. Just allow the heavier whites to sit at room temperature for a few minutes before serving.

Beaujolias & Gamay should be at 55 degrees. To achieve this temperature, place the bottle in the fridge for about an hour before serving or for 15 minutes in the freezer. Again, the same practice can be done for Barbera, Cabernet Franc, Grenache, Pinot Noir, Port, and Tempranillo which are best between 55-60 degrees. Cabernet Sauvignon, Merlot, Malbec, Nebbiolo, Red Bordeaux blends, Sangiovese, Syrah & Zinfandel are perfect between 60 65 degrees. Do the same for these but let sit at room temperature for a few minutes before pouring.

Trying to serve your wine at the ideal temperature will enhance your experience of the wine whether enjoying them alone or with a great meal. Enjoy!


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