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If serving
wine at the right temperature were as simple as red wine at room temperature and white
wine straight out of the fridge, this would be a very short article! While that can be a good
rule of thumb, there are some white wines that benefit from being served a bit warmer and
some reds that are traditionally served with a bit of a chill.
In general, the
same factors are true for both reds and whites: colder temperatures will de-emphasize acidity
or sweetness, while warmer temperatures will bring out more aroma and body - and
when too warm, bitterness and alcohol. Wines that have a bit of sweetness or that lean
towards crisper, tart styles will seem better balanced served nice and cold, while those that
are full-bodied or more tannic will seem dulled if served too chilled.
The spectrum of
proper serving temperatures runs between refrigerator temperature (45º) and room
temperature (65º). Any colder, and you've made a slushie, and any warmer will just taste
boozy and harsh. Since reds are naturally a bit more full-bodied and lower in acid than the
tartest whites, the coldest we recommend for any red wine is cellar temperature (55º).
Similarly for whites, we go no warmer than 60º.
Wine Serving Temperature
Guide:
| Varietal: |
Body: |
Acidity: |
Sweet: |
Tannin: |
Serve at: |
| Riesling |
Light |
Medium |
Dry/off-dry |
n/a |
45º |
| Sauv. Blanc |
Light |
High |
Slightly |
n/a |
45º |
| Pinot Grigio |
Light |
High |
Not |
n/a |
45º |
| Chardonnay |
Full |
Low |
Not |
n/a |
55-60º |
| Beaujolais |
Light |
High |
Slightly |
Low |
50-55º |
| Pinot Noir |
Light |
Medium |
Not |
Low |
55-60º |
| Merlot |
Medium |
Low |
Not |
Medium |
60º |
| Syrah/Shiraz |
High |
Medium |
Not |
High |
65º |
| Cab. Sauv. |
High |
Low |
Not |
High |
65º |
Learn about the
built-in wine coolers available to easy control wine temperatures.
Next Article: Wine Aging Guide
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