Temperature dramatically alters how a wine smells, tastes, and feels. Pouring a wine at the wrong temperature can hide its aromas or exaggerate its flaws. Here is your quick guide to serving temperatures.

General Guideline: Cold Tightens, Warm Broadens

1. Sparkling & Sweet Whites (5–8°C)

Ice-cold serving preserves active effervescence and keeps sweet dessert wines tasting crisp rather than cloying.

2. Light & Crisp Whites, Dry Rosés (8–12°C)

Slightly chilled to enhance refreshing acidity and raw fruit characteristics.

3. Rich Whites & Light-Bodied Reds (12–14°C)

Oak-aged Chardonnays lose their buttery aromatics if served too cold. Light reds like Pinot Noir shine brightest when slightly cool.

4. Medium to Full-Bodied Reds (16–20°C)

Historically called “room temperature,” but this refers to European stone cellars (~18°C), not a modern heated home. If a red wine feels flabby or hot with alcohol, pop it in the fridge for 20 minutes before serving.