Wine Tasting - Serving Temperature

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

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