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Wine Basics: Serving Temperatures
If you've ever wondered what temperature wine should be served at, this guide is for you.

The fact is that serving temperatures have a profound effect on how wine smells and tastes. In general, the colder the wine, the more its aromas will be locked into it; as the wine warms up, more aromas become perceptible. You'll also find that wine tastes less acidic at low temperatures, that sweet wines taste sweeter at higher temperatures, and that slightly sweet wines taste dry when served cold.

Serve your wine at the appropriate temperature to bring out its best characteristics.



Recommended Serving Temperatures
  
Wine Type
Temperature
Full Bodied Red Wine
Such as Cabernet Sauvignon and Zinfandel
62 - 67 °F
Light Red Wine
Such as Beaujolais and Pinot Noir
50 - 60 °F
Rose & Blush Wine
Such as White Zinfandel
40 - 45 °F
Sweet White Wine
Such as Riesling and Gewurztraminer
45 - 55 °F
Full, Dry White Wine
Such as Chardonnay and white Burgundies
50 - 55 °F
Sparkling Wine & Champagne
40 - 50 °F
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