Serving Wine at the Right Temperature
Most people serve white wine too cold and red wine too warm. Getting the temperature right is one of the easiest ways to dramatically improve any bottle of wine.
Sparkling wine
Serve at 42–46°F (6–8°C). Cold enough to keep the bubbles fine and the acidity refreshing, but not so cold that the aromas are muted.
Light, crisp white wine
Serve at 45–50°F (7–10°C). Pull from the fridge about 10–15 minutes before drinking.
Rich, oaked white wine
Serve at 50–55°F (10–13°C). The richer flavours need a slightly warmer temperature to express themselves fully.
Light red wine
Serve at 55–60°F (13–15°C). Beaujolais, lighter Pinot Noir and chilled reds all benefit from a brief 15-minute cool-down.
Full-bodied red wine
Serve at 60–65°F (15–18°C). Cooler than most rooms — never serve red wine straight from a warm kitchen counter.
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Frequently Asked Questions
How do I cool a red wine without a cellar?
Put the bottle in the fridge for 15–20 minutes before serving. That brings most rooms' temperature down to the right range.
How long can wine sit out at room temperature?
A few hours is fine, but on a warm day or in a heated room it will start to lose freshness within 30 minutes.
Should I serve wine in a chilled glass?
Only sparkling wine. Chilled glasses can shock other styles and dull the aromatics.