Wine Serving Temperature
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Too Hot or Too Cold Most people serve their white wine too cold and their red wine too warm. Too illustrate:
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The temperature at which a bottle of wine is served can impact the way a wine tastes. At the "right" temperature, a wine will best display its aroma and flavor - too cold can mask aroma and flavor, and too hot can emphasize less desirable characteristics such as the alcohol. As a general rule of thumb, white wines should be served chilled, and red wines should be served "at room temperature" (more on room temperature in a minute).
What, then, is the "right" temperature? While there is no exact temperature for either red or white wines, most recommendations fall within a fairly narrow range, as follows:
- White wine: White wines should be chilled to a temperature 45 to 55 degrees Fahrenheit (7 to 13 degrees Celsius). This means that wines stored in the family refrigerator for any length of time are too cold as the temperature of the typical refrigerator is 35°F (2°C).
- Red wine: Red wines should be served warmer, at "room temperature". Room temperature is a bit of a misnomer though as what is really being referred to is cellar temperature. So unless you keep you house on the cool side you are typically serving your red wine too warm. A good range for serving red wine is 55 to 65°F (13 to 18°C). Lighter and fruity red wine should probably be served at the low-end of the range. More full bodied red wine should be served at the warmer end of the range.
- Rose wine: Rose is typically served at the same temperature as white wine.
You don't have to be too exact. Somewhere close to these ranges will suffice.
