Proper Serving Temperatures for Wine

Serving temperatures for wine

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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

For more than 25 years, The California Wine Club founders Bruce and Pam Boring have explored all corners of California’s wine country to find award-winning, handcrafted wine to share with the world. Each month, the club features a different small family winery and hand selects two of their best wines for members.

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