Serving Wine: Temperature
Serving your wine at the right temperature can make all the difference between a so-so sip and a "wow" of a wine. While over-chilling wines can mask their flavors and aromas, serving them too warm can make them taste flabby and dull. For the most enjoyment, serve wines at the following temperatures:
| Champagnes/Sparkling Wines |
|
45°F |
| Lighter whites (such as Sauvignon Blanc and Riesling) |
|
45°F to 55°F |
| Full-bodied whites (such as Chardonnay) |
|
55°F to 60°F |
| Lighter reds (such as Beaujolais and Pinot Noir) |
|
55°F to 60°F |
| Full Bodied Reds, such as Cabernet Sauvignon, Syrah, Zinfandel and Merlot |
|
62°F to 67°F |
To get your wines to these temperatures, chill reds about 45 minutes to an hour in the refrigerator before serving; two hours should suffice for the whites. Don't worry if your wines are colder than the above temperatures when you first take them out of the refrigerator—the warmth from a room full of friends will quickly take the chill out of any glass, and soon your wine will taste just right.
