serving temperature of wine
The serving temperature has a big effect on how a wine can taste. This quick reference guide should be followed for the best results.
• Sparkling wines:
5 – 7 degrees (2 hours in the fridge)
• Sweet wines:
5 – 7 degrees (2 hours in the fridge)
• Lighter bodied white wines:
5 – 7 degrees (2 hours in the fridge)
• Fuller bodied white wines:
8 – 12 degrees (1.5 hours in the fridge)
• Rosé wines:
8 – 12 degrees (1.5 hours in the fridge)
• Lighter bodied red wines:
12 – 15 degrees (1 hour in the fridge if serving chilled)
• Fuller bodied red wines:
15 – 18 degrees (a cool room temperature)
• Port / Sherry:
15 – 18 degrees (a cool room temperature)
White wines served too cold not only exhibit less aroma and flavours but also mutes potential flaws in the aromas and taste. Red wines served too hot will volatilise in glass quickly, burn nose with the smell of alcohol and will taste unpleasant.
However, personal preference matters. Some like drinking everything ice cold, even if it means missing out something at warmer temperature.
