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Serving Temperatures

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.

 

DescriptionExampleTemp.
Light Bodied Sweet Dessert WinesTrockenbeerenauslese, Sauternes41 - 50ºF / 5 - 10ºC
White Sparkling WinesChampagne43 - 50ºF / 6 - 10ºC
Aromatic, Light Bodied WinesRiesling, Sauvignon Blanc46 - 54ºF / 8 - 12ºC
Red Sparkling WinesSparkling Shiraz, some frizzante Lambrusco50 - 54ºF / 10 - 12ºC
Medium Bodied WhitesChablis, Semillon50 - 54ºF / 10 - 12ºC
Full Bodied Dessert WinesOloroso Sherry, Madeira46 - 54ºF / 8 - 12ºC
Light Bodied Red WinesBeaujolais, Provence Rose50 - 54ºF / 10 - 12ºC
Full Bodied White WinesOaked Chardonnay, Rhone Whites54 - 61ºF / 12 - 16ºC
Medium Bodied Red WinesGrand Cru Burgandy, Sangiovese57 - 63ºF / 14 - 17ºC
Full Bodied Red WinesCabernet Sauvignon, Nebbiolo based wines59 - 64ºF / 15 - 18ºC