Serving Temperature
The temperature that a wine is served at can greatly affect the way it tastes and smells. Lower temperatures will emphasize acidity and tannins while muting the aromatics. Higher temperatures will minimize acidity and tannins while increasing the aromatics.
| Wine type | Examples | Temperature (Celsius) | Temperature (Fahrenheit) |
|---|---|---|---|
| Light bodied sweet dessert wines | Trockenbeerenauslese, Sauternes | 6–10°C | 43–50°F |
| White sparkling wines | Champagne | 6–10°C | 43–50°F |
| Aromatic, light bodied white | Riesling, Sauvignon blanc | 8–12°C | 46–54°F |
| Red sparkling wines | Sparkling Shiraz, some frizzante Lambrusco | 10–12°C | 50–54°F |
| Medium bodied whites | Chablis, Semillon | 10–12°C | 50–54°F |
| Full bodied dessert wines | Oloroso Sherry, Madeira | 8–12°C | 46–54°F |
| Light bodied red wines | Beaujolais, Provence rosé | 10–12°C | 50–54°F |
| Full bodied white wines | Oaked Chardonnay, Rhone whites | 12–16°C | 54–61°F |
| Medium bodied red wines | Grand Cru Burgundy, Sangiovese | 14–17°C | 57–63°F |
| Full bodied red wines | Cabernet Sauvignon, Nebbiolo based wines | 15–18°C | 59–64°F |
Read more about this topic: Wine Tasting
Famous quotes containing the words serving and/or temperature:
“The way to be patriotic in America is not only to love America, but to love the duty that lies nearest to our hand, and to know that in performing it we are serving our country.”
—Woodrow Wilson (1856–1924)
“This pond never breaks up so soon as the others in this neighborhood, on account both of its greater depth and its having no stream passing through it to melt or wear away the ice.... It indicates better than any water hereabouts the absolute progress of the season, being least affected by transient changes of temperature. A severe cold of a few days’ duration in March may very much retard the opening of the former ponds, while the temperature of Walden increases almost uninterruptedly.”
—Henry David Thoreau (1817–1862)