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 |
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