What Temperature Should Wine Be Served At?
By Bordeaux Brian for Pair It & Share It · Published
BOTTOM LINE
Serve light whites, rosé and sparkling wine at 40–50°F, rich whites and light fruity reds at 50–60°F, and full-bodied reds and Port at 60–65°F — cooler than most rooms.
Quick decision
- Champagne, Pinot Grigio, rosé→ 40–50°F — straight from the fridge is close
- Rich Chardonnay, Beaujolais→ 50–60°F — out of the fridge for a bit
- Cabernet, Syrah, Port→ 60–65°F — a short chill if the room is warm
Too warm vs. too cold
Too warm and the alcohol stands out, making the wine taste flat. Too cold and aromas and flavors are muted — and red wine tannins can feel harsh.
Quick fixes
An hour or two in the fridge chills a white or sparkling wine. A red pulled from a fridge or cellar may need up to half an hour at room temperature. A too-warm red can go in the fridge for a little while.
| Style | Serve at |
|---|---|
| Light dry whites, rosé, sparkling, white dessert wines | 40–50°F |
| Full-bodied whites, light fruity reds | 50–60°F |
| Full-bodied reds, Port | 60–65°F |
Sources
Keep track of opened and unopened bottles so nothing goes to waste. Start a wine cellar
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About the author. Bordeaux Brian brings more than 30 years of wine experience and firsthand experience in vineyards and wine regions around the world. His focus is practical: helping people make better wine decisions without the intimidation.