At What Temperature to Serve Your Wine

Summer, please stay until at least late September! My favourite season in Vancouver just came and now it’s already the last few days of August. Wahhh!

The gradual change in temperature got me thinking about a topic my friend Jackie brought up (visit her site if you’re looking for beautiful gift baskets!). She enjoys a glass every now and then, but wouldn’t consider herself a wino. She’s unsure at what temperature to serve her wines. You too? Good thing you dropped by then.

summer and wine

The general rule is white, rosé, and sparkling wine are served chilled. Reds at room temperature. But here’s the problem. How cold is chilled? And room temperature varies by season and person! Also, you may not have known either that the recommended temperature even varies by wine type.

Ultimately, the best wines are enjoyed with the company of awesome friends, so whatevs if you’re off by a few or several degrees.

Without further ado, here’s what the wine experts recommend.

Red Wine Serving Temperature

Even though red wine is generally served at room temperature, there are some that benefit from being chilled slightly. In fact, if you’re just starting out and want to numb the boldness of reds a bit, put your bottle in the fridge and you’ll notice it’s easier to drink.

Light body reds like Valpolicella and Beaujoulais should be served at 13ºC (55ºF). For my new world bias friends, Gamay is a varietal you’d serve at around this temperature. Lightly chilled.

Medium/full bodied reds like Australian Shiraz, Red Burgundy, Bordeaux, and Cabernet Sauvignon are best served between 15 to 18ºC (59 to 56ºF). Room temperature.

Sparkling Wine Serving Temperature

Try to serve your bubbly well chilled between 6 to 10ºC (43 to 50ºF).

Sweet Wine Serving Temperature

Sweet as in late harvest or ice wines are best served well chilled, just slightly cooler than sparkling wine anywhere between 6 to 8ºC (43 to 45ºF).

White Wine Serving Temperature

Medium/full body, oaked whites like oaked Chardonnays and White Burgundy are great best served at not that much cooler than light body reds. Try to serve it between 10 to 13ºC (50 to 55ºF). Lightly chilled.

Light/medium body whites like Sauvignon Blanc from New Zealand and Pinot Grigio should be served chilled at 7 to 10ºC (45 to 50ºF).

If you deviate from the above, don’t fret. They’re just guidelines to give you a better understanding of what works well. It’s not like we all carry thermometers around. Like I said before, to guarantee the wine is tasty, regardless of temperature, make sure you enjoy it in the company of great friends. I also find that it’s very tasty after a long day at work. Salud!

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