Serving Temperatures
Wine tastes are often compared to other items of food and drink, and these are used in tasting notes as below.
| Description | Example | Temp. |
|---|---|---|
| Light Bodied Sweet Dessert Wines | Trockenbeerenauslese, Sauternes | 41 – 50ºF / 5 – 10ºC |
| White Sparkling Wines | Champagne | 43 – 50ºF / 6 – 10ºC |
| Aromatic, Light Bodied Wines | Riesling, Sauvignon Blanc | 46 – 54ºF / 8 – 12ºC |
| Red Sparkling Wines | Sparkling Shiraz, some frizzante Lambrusco | 50 – 54ºF / 10 – 12ºC |
| Medium Bodied Whites | Chablis, Semillon | 50 – 54ºF / 10 – 12ºC |
| Full Bodied Dessert Wines | Oloroso Sherry, Madeira | 46 – 54ºF / 8 – 12ºC |
| Light Bodied Red Wines | Beaujolais, Provence Rose | 50 – 54ºF / 10 – 12ºC |
| Full Bodied White Wines | Oaked Chardonnay, Rhone Whites | 54 – 61ºF / 12 – 16ºC |
| Medium Bodied Red Wines | Grand Cru Burgandy, Sangiovese | 57 – 63ºF / 14 – 17ºC |
| Full Bodied Red Wines | Cabernet Sauvignon, Nebbiolo based wines | 59 – 64ºF / 15 – 18ºC |