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Temperature

arm removing wine bottle from temperature-controlled storageServing 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 degrees F
  • Lighter whites (such as Sauvignon Blanc and Riesling)
    45 to 55 degrees F
  • Full-bodied whites (such as Chardonnay)
    55 to 60 degrees F
  • Lighter reds (such as Beaujolais and Pinot Noir)
    55 to 60 degrees F
  • Full-Bodied Reds (such as Cabernet Sauvignon, Syrah, Zinfandel, and Merlot)
    62 to 67 degrees 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.