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Wine Temperature Basics

Nov 29, 2007 |  John (12) |  How-to |  0 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.

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Cheers~
John
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