Proper Serving Temperatures for Wine

by Brad Prescott

Serving temperatures for wine

More wine is ruined by being too warm than too cold. A wine that is served too cold is easily warmed, but a wine served too warm can be difficult to chill. Therefore, when in doubt, serve it colder than you might think necessary. A wine that is too warm tastes alcoholic and is not a pleasure to drink. In general, white wines are served cooler than red wines.

These serving temperatures should be used as guidelines.

65°F / 18°C would be the equivalent of leaving the wine out at room temperature for about 4 hours.

39°F / 4°C can be achieved by leaving the bottle in the refrigerator for about 4 hours.

65°F / 18°C
Australian Shiraz, California Cabernet Sauvignon, Rhône Wines, Vintage Port

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63° / 17°C
Bordeaux, Châeauneuf-du-Pape, Ribera delDuero, South African Pinotage and Catalonian, Chilean, and Australian Cabernet

61°F / 16°C
Southern French Reds, southern Italian reds, Rioja, Toro, Australian and California Pinot Noir, Tawny and Ruby Ports

50°F / 15°C
Côte Chalonnaise, Douro red table wines, young Zinfandel, Oregon Pinot Noir, New Zealand Cabernet and Pinot Noir, Oloroso and Cream sherries, Bual and malmsey Maderias

57°F / 14°C
Chinon, Bourgueil, northern Italian and Washington State Cabernet Sauvignon, Valpolicella, young Chianti

54° – 55°F / 12 – 13°C
Young Beaujolais, red Sancerre, Bardolino, Lago di Caldaro, young Sanish and Portuguese reds, vin de pays