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Wine Temperature Basics

Nov 29, 2007 |  John (12) |  How-to |  2 comments

Serving wine at the correct temperature is important. While it sounds fussy, the reality is that red wines, if served too warm, can have overpowering notes of alcohol. White wines, if served too cold, lose their vibrancy and nose. This chart indicates the correct temperatures for a variety of wines:

Temperature Description How
60°F - 65°F
(15.5°C - 18.3°C)		 Full bodied reds (Syrah, Cab, Merlot, etc.) + Ports 30 minutes in fridge
50°F - 60°F
(10°C - 15.5°C)		 Light, fruity reds (Beaujolais, light Pinot Noir, etc.)

Full bodied whites, dessert wines (rich Chardonnays, Sauternes, etc.)		 45 minutes in fridge
45°F - 50°F
(7°C - 10°C)		 Fruity wines and Champagne (Sauv Blanc, Pinot Grigio, etc.) 80 minutes in fridge

A few additional tips:
  • If you're unsure of the temp, aim to error on the "too cold" side rather than "too hot". Once a wine is poured, it will begin to gain heat - if the wine is too cold, just letting it sit out will get it back to the correct temperature.
  • If you put your white wines in the fridge for too long (or, shudder, store white wine in the fridge) take the wine out of the fridge 30 minutes prior to serving to warm it up.
  • Don't listen to the "red wine is best at room temp" crowd. Unless your house is a cool 55 degrees, they are misinformed.

Find any bottle at the best price: try Vinquire's free wine search engine.
Cheers~
John
 How-to 2 comments

2 Comments

#1Barry said,  

Jan 06, 2008 at 07:02PM  

So I don't need a wine fridge? What about storing the wine, does that matter?

#2Andy said,  

Mar 19, 2008 at 12:38PM  

Yes, I'm pretty sure storing wine in a wine fridge is recommended and should especially be used on pricey bottles.

This article is more about the ideal temperatures for serving and tasting wine, and how to achieve those temps with a standard refrigerator if you are starting with a wine at room temp.

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