The Right Temperatures to Serve Reds and Whites
If you're serving your red wines at room temperature and your whites straight out of the fridge, you're probably doing it wrong.
Wine temperature is a lot more important than most people realize; it can dramatically affect how you experience flavor and aroma.
When served too warm, red wines lose their nuance, coming across as flat, jammy and high in alcohol. Whites, on the other hand, are often poured too cold, which masks their flavor and makes them taste one-dimensional.
Get your wine temperatures right and tight with our handy cheat sheet for the best possible sipping experience:
Crisp, light-bodied whites (like Pinot Gris and Sauvignon Blanc), sparklers and rosés: Serve 'em cold, straight out of the fridge, and they'll warm in the glass to about 40° to 50°F.
Full-bodied whites (like Chardonnay and Viognier) and light, fruity reds (like Beaujolais Nouveau): The average refrigerator is cooler than 40°F, but these wines taste the best between 50° and 60°F. Simply pull your bottles out of the fridge 15 to 20 minutes before serving to bring them up to temperature.
Full-bodied reds (like Cabernet and Syrah): Start sipping your reds at 60° to 65°F and you'll probably notice more nuance and complexity in the glass. The ideal temp is probably around 10 degrees cooler than your thermostat, so pop the bottles in the fridge 15 to 20 minutes before your guests arrive.
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