At What Temperature Should Wine Be Served?

The temperature of wine at the time of service is a key step in appreciating the offered wine at its true value. Individual tastes and habits may dictate preferences for each style of wine regarding serving temperature. Nevertheless, there are certain fundamental principles and guidelines for tasting wine under optimal conditions.

These principles are recommendations because the serving temperature can completely alter the sensations provided by the wine during tasting. It will notably influence perceptions of acidity, aromatic intensity, astringency, and alcohol.

RED WINES

Temperature adjustments for red wines are important depending on the structure of the wine being served. Indeed, we can distinguish between two types of red wines:

• Light Red Wines: Beaujolais, Burgundy (young Pinot Noir), Bourgueil, etc. These wines can be served between 12°C and 16°C. These wines are often fruit-forward and can handle a slightly cool environment.
• Tannic Red Wines: Tannins and alcohol in wine do not behave well with cold. There is a risk that the wine will be tight with a metallic effect in the mouth. A temperature that is too low will inhibit the aromas, preventing the wine from revealing its full potential. Bitterness can also appear at too low a temperature. These wines should therefore be served at room temperature (chamber), ideally between 16°C and 20°C.

Finally, for fortified red wines (Banyuls, Port, Maury, etc.), the recommended serving temperature is between 14°C and 15°C.

Beyond tannins and alcohol, the complexity and finesse of the wine can determine the serving temperature. A great wine can be easily tasted at 2°C or 3°C higher than a basic wine of the same appellation. It should be noted that it is not advisable to serve red wines above 20°C. The alcohol may give the wine a “heavy” and “burning” aspect.

Note: It is not recommended to place your bottle on a radiator or expose it to a significant heat source as wine does not like abrupt temperature changes.

Today, there are several types of thermometers to measure the temperature of the wine at the time of service.

WHITE WINES

As with red wines, white wines can be divided into three main types:

• Dry and Acidic White Wines from northern regions like Sancerre wines or New Zealand Sauvignon Blancs, for example. These lightly structured wines can be served between 8°C and 10°C.
• Rich and Full-Bodied White Wines like Burgundy Chardonnays or whites from the southern Rhône Valley are best enjoyed between 10°C and 12°C. The aromas of these wines are revealed at higher temperatures, especially due to the wine’s potentially oaky character.
• Sweet White Wines like Sauternes or Alsatian Late Harvest wines will be best enjoyed well-chilled between 8°C and 10°C. The high sugar content requires low temperatures for a smoother sensation. The quality of the wine is again decisive here, as a great sweet wine can be tasted at a few degrees higher.

SPARKLING WINES

Serving Temperature Reminder: Dry, acidic, very effervescent, and uncomplicated sparkling wines can be enjoyed between 6°C and 8°C. These wines can include aperitif Champagnes or crémants. For more complex, vintage Champagnes of better quality, it is advised to serve them between 8°C and 10°C. Finally, for the best of them, such as Prestige cuvées, tasting can be done at the same temperatures as great white wines, between 11°C and 14°C.

Respecting the work delivered by the winemaker begins with the serving temperature. It makes the wine more readable and enjoyable, particularly in terms of aromas and structure. These temperatures are indicative, but you will quickly find that straying from these ranges can tarnish your tasting moments.

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