Serving temperatures

The temperature that a wine is served at is an important factor in how the wine tastes and smells. Wine served at a lower temperature will emphasize acidity and tannins, while muting the aroma. Wine served at a higher temperature will minimize acidity and tannins while increasing the aroma.

Master of Wine Jancis Robinson recommends the following range for different styles of wine.

White Grape VarietyCommon Sensory Descriptors

Albariño

Lemon, Minerals

Breidecker

Apple, Pear

Chardonnay

Butter, Melon, Apple, Pineapple, Vanilla (if oaked, for example, vinified or aged in new oak aging barrels)

Chennin Blanc

Wet Wool, Beeswax, Honey, Apple, Almond

Gewürztraminer

Rose Petals, Lychee, Spice

Grüner Veltliner

Green Apple, Citrus

Marsanne

Almond, Honey Suckle, Marzipan

Melon de Bourgogne

Lime, Salt, Green Apple

Muscat

Honey, Grapes, Lime

Palomino

Honeydew, Citrus, Raw Nuts

Pinot Gris (Pinot Grigio)

White Peach, Pear, Apricot

Prosecco

Apple, Honey, Musk, Citrus

Riesling

Citrus Fruits, Peach, Honey, Petrol

Sauvignon Blanc

Gooseberry, Lime, Asparagus, Cut Grass, Bell Pepper (Capsicum), Grapefruit, Passionfruit, Guava

Sémillon

Honey, Orange, Lime

Trebbiano (Ugni Blanc)

Lime, Herbs

Verdicchio

Apples, Minerals, Citrus

Vermentino

Pear, Cream, Green Fruits

Viognier

Peach, Pear, Nutmeg, Apricot