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1.3 A guide to Serving temperatures.

The serving temperature of wine is pretty important. Most people think  that they are getting it right by putting white wine in the fridge and keeping Red wine on a rack, but it’s a little bit more in depth. Temperature can influence the aroma of the wine, the drinking sensation and of course, the flavour. Temperature really can be the difference between wine triumph and wine fail.

So what if I serve it warm? If a wine is served too warm it can make  drinking it an unpleasant experience as the liquid will feel heavy and flabby in your mouth. Warmth can also make certain aromas, like alcohol,  more noticeable and hide the more desirable characteristics.

What about if it’s super chilled? Cold can suppress aromas, which will  lessen your tasting experience.A real shame. Especially if your a fan of aromatic whites. Cold temperatures can also increase the perception of both acidity and tannin (or bitterness, in red wines).

Good to know, It’s not just white or sparkling wines that can benefit from chilling, light bodied red wines such as Pinot Noir and, if you’re daring, a Rioja Crianza can have flavours and aromas opened up by serving lightly chilled (10-12 degrees). We have put together  a handy guide to serving temperatures for your reference.

Wine Style  Serving Temperature (Celcius) Refrigerate for (Hrs)
Light, sweet, whites (like a Moscato d’Asti) 5-10 4+
Sparkling whites (like Champagne) 6-10 4
Light (aromatic) dry whites (like a Vinho Verde) 8-12 2
Sparkling reds (Like a Lambrusco) 10-12 1.5
Medium bodied, dry whites (like a Sauvignon Blanc) 10-12 1.5
Full sweet whites (like a Port) 8-12 2
Light reds (Like a Pinot Noir) 10-12 1.5
Full dry whites (Like an oaked Chardonnay) 12-16 1
Medium reds (Like a Merlot)


Tannic or full bodied reds (Like a Malbec) 15-18 -

Hint: You can always use our app to find the optimum serving temperature for your wine!

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