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