Serving Temperature: How to Get It Right

The temperature at which a wine is served has a direct impact on its taste, balance, and aromas. A wine can seem closed-off, heavy, or overly alcoholic if it isn’t served at the right temperature. Before judging a bottle, learn how to serve it properly.

Why is wine temperature important?

Temperature affects:

• The release of aromas

• The perception of acidity, sweetness, and alcohol

• The overall balance of the wine

Effects of serving wine at the wrong temperature:

• Too cold: Aromas are muted, the wine feels closed or shy, red wine tannins become more aggressive, and any faults remain discreet.

• Too warm: Aromas and faults are amplified, alcohol feels stronger, and sweet wines can become heavy or cloying.

Ideal temperatures by type of wine

Here’s a guideline for serving wines at their best, with a tolerance of ±1°C:

• Mature or very structured reds: 18°C (64°F)

• Tannic reds: 16°C (61°F)

• Light reds: 14°C (57°F)

• Sweet whites and rosés: 12°C (54°F)

• Dry whites and rosés: 10°C (50°F)

• Sparkling wines: 8°C (46°F)

Best practices for serving wine at the right temperature

1. Avoid the freezer: Take the wine out of the fridge a few minutes before serving to allow the aromas to emerge.

2. Use a thermometer: Even a simple thermometer can help you hit the ideal temperature.

3. Cool carefully: Use a bucket of cool water for reds, or add a few ice cubes for whites, rosés, and sparkling wines.

4. Choose the right glass: A wide bowl for reds, a narrower glass for whites, to enhance aroma perception.

5. Serve slightly cooler than the target temperature: This helps maintain the wine’s optimal temperature in the glass.

Note: “Bringing a wine to room temperature” today usually means reaching around 18°C (64°F), rather than actual room temperature, which is often too warm for reds.

---

Sources:

Amerine, M. A. (2004). "The Role of Temperature in Wine Tasting". American Journal of Enology and Viticulture

Porteus, J. (2016). "Impact of Temperature on Wine Pairing: An In-depth Study". University of Bordeaux

Barroso, L. F. (2015). "Wine Glasses and Their Effect on Sensory Perception". International Journal of Wine Research