The Importance of Serving Temperature

All foods and beverages have an optimal serving temperature which best highlight their aromas, flavors and textures, and wine is no exception. The best serving temperature depending on the type of wine and individual preference, but here are our rules of thumb.

White wines

Many white wines are served too cold (right out the refrigerator which is usually in the low 30’s). These cold temperatures prevent a wine’s full flavor from being enjoyed. In general, the lighter bodied or sweeter whites are meant to be served well-chilled and the fuller bodied/more complex whites should be served only slightly-chilled. Here are some suggestions for white wines:

Sweet White Wines: 43-47°F
Sparkling Wines & Roses: 45-50°F
Light bodied & High acid: 45-52°F
Fuller bodied & Matured: 50-59°F

Red Wines

On the other hand, most red wines are served too warm. It is regularly noted to serve red wines at “room temperature,” but this is more like “Castle” temperature which is 60-65°F, not California room temperature (70-75°F or warmer!). When reds are served too warm, they lose their freshness and are often overwhelmed by the sensation of alcohol.  Here are some suggestions for red wines:

Light bodied/Delicate: 55-62°F
Medium bodied: 60-65°F
Full bodied/Rich: 62-68°F

Wine gives great pleasure in many settings, whether it is with food, without food, at a party or with friends and family. All these experiences can be enhanced by a good glass of wine, but there are always ways we can improve these wine experiences. Correct serving temperature is one way.

Cheers,

Dane Campbell – ZM Wine Educator

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Posted on: Aug 5, 2011