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.
| 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 |