Wine Temperature Basics
|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.
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