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:
“At bottom, I mean profoundly at bottom, the FBI has nothing to do with Communism, it has nothing to do with catching criminals, it has nothing to do with the Mafia, the syndicate, it has nothing to do with trust-busting, it has nothing to do with interstate commerce, it has nothing to do with anything but serving as a church for the mediocre. A high church for the true mediocre.”
—Norman Mailer (b. 1923)
“The siren south is well enough, but New York, at the beginning of March, is a hoyden we would not care to miss—a drafty wench, her temperature up and down, full of bold promises and dust in the eye.”
—E.B. (Elwyn Brooks)