Serving temperature of a wine is a fundamental aspect which allows the proper
appreciation of its organoleptic qualities. The following table summarizes the
serving temperatures for the many styles of wines.
Wine | Temperature |
Young whites | 10-12 °C (50-54 °F) |
Mature whites | 12-14 °C (54-57 °F) |
Young and light rosé | 10-12 °C (50-54 °F) |
Mature and bodied rosé | 12-14 °C (54-57 °F) |
Nouveaux reds | 10-14 °C (50-57 °F) |
Young, light and slightly tannic reds | 14-16 °C (57-61 °F) |
Mature, bodied and tannic reds | 16-18 °C (61-65 °F) |
Aged reds | 18 °C (20 °C) (65 °F (68 °F)) |
Sweet and aromatic sparkling wines | 8 °C (46 °F) |
Sweet and aromatic red sparkling wines | 10-12 °C (50-54 °F) |
Charmat method sparkling wines | 8-10 °C (46-50 °F) |
Long Charmat method sparkling wines | 10-12 °C (50-54 °F) |
Classic method non vintage sparkling wines | 8-10 °C (46-54 °F) |
Classic method vintage sparkling wines | 10-12 °C (50-54 °F) |
Sweet wines | 10-18 °C (50-65 °F) |
Fortified wines | 10-18 °C (50-65 °F) |
White Wines
White wines are usually more acid than red wines and, as opposed to them, they
have less tannins and, therefore, the sensation of astringency will be low,
practically imperceptible. As an acid beverage is usually more pleasant when
served at low temperatures, white wines are not generally served at high
temperatures. Preferred temperature for this type of wines usually ranges
from 10 to 14 °C. (50-57 °F) Young, fresh and aromatic white wines
can be served at 10 °C (50 °F) whereas the least aromatic ones are served at 12 °C
(54 °F) Smooth and mature white wines, aged for some years in bottle, can be
even served at higher temperature, from 12 to 14 °C (54-57 °F)
Serving a white wine at a higher temperature than these, would allow its
sweet character to come out more evidently and the acid character, welcomed
and appreciated in whites, will be diminished.
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Rosé and Blush Wines
The service of rosé wines usually follows the same rules applied to white
wines. However it is important to consider the quantity of tannins sometimes
contained in this kind of wines; in this case it will be better to serve them
at a higher temperature in order not to increase astringency. Young rosé wines,
not tannic, are served from 10 to 12 °C (50-54 °F) whereas the more
robust and structured ones as well as mature ones, can be served from 12 to
14 °C (54-57 °F).
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Red Wines
Serving temperature for red wines is dependent on many factors, but as they
usually have a tannic nature and are less acid than white wines, they
generally are served at higher temperatures. Young red wines, having little
tannins, are served from 14 to 16 °C, (57-61 °F) whereas full bodied
and tannic ones can be served at 18 °C. (65 °F) Red wines aged for years in
bottle, having a full body and lots of tannins, can be served at 18 °C (65 °F),
or, exceptionally, at 20 °C. (68 °F)
Young red wines, having little tannins and structure, can be served from 12
to 14 °C (54-57 °F) at this temperature they can be enjoyed without any
astringency. This rule also applies to new wines, such as Beaujolais
Nouveau: thanks to the wine making process used to produce them, they have
little tannins and good aromas, therefore they can be served at low
temperatures.
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Sparkling Wines
Because of the many types of sparkling wines available, stating a general
rule valid for every type would not make much sense. White sweet and
aromatic sparkling wines, such as Asti Spumante, can be served at a temperature
as low as 8 °C; (46 °F) as these wines are very aromatic they can tolerate low
temperatures without compromising bouquet.
Red sweet sparkling wines, such as Brachetto d'Acqui, can be served at
temperatures ranging from 10 to 12 °C; (50-54 °F) the same general
rule about smells is applied here as well, the most aromatic red sparkling
wines tolerate temperature as low as 8 °C (46 °F), whereas the tannic ones
should be served at higher temperature and as high as 14 °C. (57 °F).
Dry or Brut sparkling wines produced with the Charmat Method or Martinotti
Method, such as the Prosecco di Valdobbiadene e Conegliano, can be served at
temperatures ranging from 8 to 10 °C. (46-50 °F)
Particular attention should be paid to sparkling wines produced with Classic
Method, such as the Franciacorta, as well as for the ones produced with
Méthode Champenoise, such as the Champagne. This wines are usually
served at temperatures from 8 to 10 °C, (46-50 °F) however when
vintage or millésime wines are being served or important sparkling wines
aged for some time, the temperature can also be 12 °C (54 °F) in order to
encourage the development of complex aromas that were patiently and slowly
formed and developed during the course of time.
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Fortified, Passito and Sweet Wines
The common characteristic found in these style of wines is, generally speaking,
the high quantity of alcohol and, most of the time, they are sweet as well.
However there are fortified dry wines, such as some types of Marsala and
Jerez (Sherry) Finos, that, although they have some sugars in it, they are not
generally and significantly perceived. The serving temperature for these wines
should be determined according to what it is wished to be perceived the most.
In case it is wished to accentuate the sweet taste of the wine as well as the
complexity of aromas and their austerity, it will be best to serve them at a
high temperature, from 14 to 18 °C (57-65 °F) but remember that the
alcohol will also be accentuated as well. In case it is wished to accentuate
their freshness, or in case of an exceptionally sweet wine where this aspect
should be diminished, it will be better to serve them at a lower temperature,
from 10 to 14 °C. (50-57 °F)
Fortified dry, fresh and young wines can be even served at a lower temperatures
even lower than 10 °C: (50 °F) in this way the perception of alcohol will be
greatly diminished; however it is wise remembering that the lower the
temperature, the lower the development and perception of aromas. The
pleasantness and the complexity of these wines' aromas, is a welcome and
interesting aspect: serving them too cool would explicitly scarify this aspect.
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