Temperature changes a wine's aroma and flavour dramatically, and serving at the right temperature brings out its best. As a rule, the lighter the wine the cooler it's served; the fuller the wine, the closer to room temperature.
Serving temperature chart by style
| Style | Ideal temperature |
|---|---|
| Sparkling | 6–8°C |
| Light white & rosé | 7–10°C |
| Rich white (oaked Chardonnay) | 10–13°C |
| Light red (e.g. Sangiovese) | 13–16°C |
| Full red (Cabernet etc.) | 16–18°C |
Don't over-chill
Chilling white wine well lifts its acidity and freshness, but over-chilling shuts down the aromas. Take it out a little before serving and enjoy how it opens up as it warms slightly.
Choosing by grape
For each grape's ideal temperature and character, see our grape variety guide.
FAQ
Q. How do I chill a bottle fast?
A. Submerge the whole bottle in a bucket of ice and water — it chills more evenly than the freezer, in about 10 minutes. Adding salt makes it faster still.
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