Wine Serving Temperatures

Picture this: you’re about to enjoy a glass of your favourite wine, but something feels off. The flavours aren’t quite right, the aromas seem muted, and the experience just isn’t what you expected. The culprit? Temperature.

Serving wine at the right temperature is one of the simplest yet most overlooked ways to bring out its best qualities. Too cold, and the flavours become dull and lifeless. Too warm, and the alcohol overpowers everything else. Getting it right isn’t just about following the rules – it’s about enhancing every sip.

So, what’s the ideal temperature for different styles of wine? And why does it matter so much? Let’s break it down.

Why does wine need to be served at a certain temperature?

Wine is a complex and delicate drink, with its flavours, aromas, and textures changing dramatically depending on the temperature at which it’s served. Each style of wine has its own optimal range, where its acidity, sweetness, tannins, and alcohol are in perfect harmony.

When a wine is served too warm, the alcohol becomes more pronounced, overpowering the fruit and freshness. This is particularly noticeable in reds, which can taste overly boozy and heavy when they’re too warm. On the other hand, when a wine is too cold, its aromas are muted, the flavoUrs are less expressive, and its texture can feel sharp or unbalanced.

The goal is to find the sweet spot – cool enough to keep the wine refreshing and structured, but not so cold that it loses its charm. Whether it’s a bold red, a crisp white, or a delicate sparkling, temperature can make or break your wine experience.

RED WINE – 12-18°C

One of the biggest myths in wine is that red wine should be served at room temperature. But what does ‘room temperature’ actually mean? In reality, most modern homes are much warmer than the ideal serving range for reds, which sits between 12-18°C.

Lighter reds like Pinot Noir or Gamay do well at the lower end of this range, where their bright acidity and delicate fruit can shine. Meanwhile, fuller-bodied reds like Cabernet Sauvignon, Syrah, and Malbec should be served slightly warmer, around 16-18°C, to soften their tannins and enhance their depth.

If your red feels too warm, pop it in the fridge for 15-20 minutes before serving – you’ll be amazed at the difference.

ROSÉ WINE – 8-12°C

Rosé sits in a refreshing middle ground between red and white, and its ideal serving temperature reflects that. Keeping it between 8-12°C ensures that its fruitiness and crisp acidity are perfectly balanced.

Lighter Provence-style rosés, known for their delicate citrus and floral notes, shine at the lower end of this range. Meanwhile, darker, fruitier rosés like Spanish Rosado or Tavel can be served slightly warmer to bring out their depth.

For best results, chill your rosé in the fridge for a couple of hours before serving – but don’t let it get too cold, or you’ll lose those vibrant flavours.

DESSERT WINE – 5-7°C

Sweet wines, like Sauternes, Tokaji, or late-harvest Rieslings, are best enjoyed well-chilled, between 5-7°C. At this temperature, their natural sweetness is balanced by freshness, preventing them from feeling cloying or heavy.

A colder temperature also helps highlight their honeyed, tropical, and citrusy aromas, making them even more enticing. Whether you’re sipping a luscious Ice Wine or a rich Pedro Ximénez Sherry, a proper chill will ensure every sip is luxurious, not overwhelming.

WHITE WINE – 7-12°C

The right temperature for white wine depends on its body and style.

• Lighter whites like Sauvignon Blanc, Pinot Grigio, and Albariño are best served around 7-10°C, where their crisp acidity and zesty citrus notes stay fresh and lively.

• Fuller-bodied whites like Chardonnay, Viognier, and White Burgundy benefit from being served slightly warmer, around 10-12°C. This allows their richer textures and more complex aromas to develop.

If a white wine is too cold, it can taste dull and acidic, so take it out of the fridge 15 minutes before serving to let it warm up slightly.

SPARKLING WINE – 6-10°C

For Champagne, Prosecco, Cava, and English Sparkling Wine, chilling is essential. At 6-10°C, the bubbles are crisp, the acidity is sharp, and the flavours are vibrant.

If sparkling wine is served too warm, the bubbles dissipate quickly, making it feel flat and unbalanced. Too cold, and the aromas are suppressed. The best way to chill a bottle is in an ice bucket for 30 minutes or in the fridge for a few hours before serving.

SHERRY – 5-15°C

Sherry is a diverse category, and its ideal serving temperature depends on the style:

• Fino and Manzanilla (dry and crisp) should be served at 5-7°C, similar to a white wine or Champagne.

• Amontillado and Palo Cortado can be served slightly warmer at 10-12°C, where their nutty and oxidative characteristics come through.

• Oloroso and Pedro Ximénez (richer, sweeter styles) are best enjoyed at 12-15°C, allowing their deep, caramelised flavours to shine.

As a general rule, the lighter and drier the Sherry, the colder it should be served.

Wine is meant to be enjoyed, and serving it at the right temperature is one of the easiest ways to elevate your drinking experience. Whether you’re sipping a bold red, a refreshing white, or a celebratory glass of bubbles, the right temperature unlocks its full potential.

If in doubt, remember: you can always warm up a wine that’s too cold, but once it’s too warm, it’s hard to fix! Keep a little thermometer handy, or simply follow these guidelines and trust your palate. A little attention to temperature can transform an average glass into an exceptional one.