The best temperature to serve wine: a simple guide for every style

Serving temperature makes a bigger difference to how wine tastes than most people realise. Too cold, and a wine’s aromas and flavours shut down. Too warm, and it tastes flabby, soupy and alcoholic. The good news is that getting it right is easy, and you don’t need a thermometer.

The common mistakes

Most of us serve white wine too cold and red wine too warm.

• Whites straight from a very cold fridge, around 4°C, can taste of very little.
• “Room temperature” for reds dates back to the days of draughty, unheated houses. Today’s centrally heated rooms are often 20–22°C, which is too warm for most reds.

Ideal serving temperatures

• Sparkling wine and Champagne: 6–8°C
• Light, crisp whites (Sauvignon Blanc, Pinot Grigio, Picpoul): 7–10°C
• Fuller whites (oaked Chardonnay, white Burgundy): 10–13°C
• Rosé: 8–10°C
• Sweet and dessert wines: 6–8°C
• Light reds (Beaujolais, Pinot Noir): 12–14°C
• Medium reds (Rioja, Chianti, Merlot): 14–16°C
• Full-bodied reds (Cabernet, Malbec, Shiraz): 16–18°C
• Fino and manzanilla sherry: 7–9°C
• Tawny port: 10–14°C
• Ruby, LBV and vintage port: 16–18°C

Quick rules of thumb

You don’t need to be precise. These simple tricks work well:

• Whites and rosés: take them out of the fridge 10–20 minutes before serving.
• Reds: put them in the fridge for 15–30 minutes before serving. Lighter reds can have a little longer.
• Sparkling wine: keep it in the fridge for at least three hours, or use an ice bucket.

How to chill wine quickly

• Ice bucket with water and ice: the fastest method. Adding water means the whole bottle is in contact with the cold. A bottle chills in about 20 minutes. A handful of salt speeds it up even more.
• Freezer: around 30–45 minutes for a white. Set a timer; a forgotten bottle can freeze and push out its cork.
• Wet tea towel in the freezer: wrapping the bottle in a damp cloth speeds up chilling.

Wines that love a chill

Some reds are fantastic served cooler than you might expect. Beaujolais, such as Louis Jadot Fleurie, Bardolino like Monte del Fra Bardolino, and Austrian Zweigelt, such as Sepp Moser Zweigelt, are all delicious lightly chilled, especially in summer.

Why temperature changes taste

• Cold makes acidity and tannin feel sharper and hides aromas and sweetness.
• Warmth releases aromas, but too much makes alcohol taste hot and fruit taste jammy.

That’s why light, fresh whites suit cooler temperatures, while full-bodied reds need a little warmth to show their complexity.

Remember the glass warms up

Wine warms up in your glass, especially in a warm room or outside in the sun. It’s better to serve a wine slightly too cold and let it warm up than to serve it too warm. Hold your glass by the stem to avoid warming the wine with your hand.

Getting the temperature right for fizz

Sparkling wine served too warm foams up when opened and tastes flat and sweet. Too cold, and you’ll miss its flavours. For Champagne, around 8°C is ideal; read our guide to serving Champagne for more.

FAQs

Should red wine be chilled?

A short chill improves most reds, especially in a warm house. Lighter reds can be served noticeably cool.

How long should white wine be in the fridge?

Around two to three hours in the fridge, then take it out 10–20 minutes before serving.

What temperature should rosé be served at?

Around 8–10°C, a little warmer than fridge temperature.

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