What temperature should wine be served at?

I wrote a post a little while ago about storage temperature that covered the basics of not ruining your wine before opening the bottle, so I figured I’d follow up by talking about how to not ruin your wine while serving it.

Unlike the storage post which recommended one temperature range for all bottles, serving temps can be pretty different depending on the type of wine you got.

Here’s a handy graphic from WSET that lays out the recommended service temperatures for a few different wines. Not a bad idea to print it out and keep it on your wine rack, if you're a newbie. As you can see, it can range from room temp to almost frosty. 

I just want to give a basic look at the best service temps bottle by bottle, warmest to coolest. Just going to list some of the more popular types or we’d be here all day.

Medium/full-bodied reds: We’re talking your Syrahs, Merlots, Cab Sauvs, and Malbecs. These should be served between 59-64°F (or room temperature) which will help those bolder notes hit. These are easy because if you’re already storing them at the right temp, you just uncork and decant if desired.

Light-bodied reds: This includes Pinot Noir, Nebbiolo, Cinsault, and Gamay. If you dig Beaujolais Nouveau, it falls in this category. These should be served at around 55°F, give or take a degree or two. You can just toss the bottle in the fridge 30-40 min before serving.

Medium/full-bodied/oaked whites: This would be your White Riojas, Chenin Blancs, Viogniers, and oaked Chardonnays. You want to aim to serve between 50-55°F to get the fullest experience from these. Refrigerate the bottle for 30-45ish minutes before popping the cork.

Sweet wines: Port, sherry, and ice wine fall into this category. You want to serve these well chilled so they taste crisp. Put them in the fridge 2 hours before your guests show up or throw them in the cooler for 20 minutes. Aim for 43-45°F at serving time.

Sparkling wines: For Champagne, Procecco, Cava, Lambrusco, and Moscato, follow the same rules for sweet wines. Serving them well chilled helps keep these bubblies bubbling and helps them taste fresh and crisp, instead of flat or harsh.

Sure, you could serve any of these wines at any temp you want. But serving them at the recommended temp helps notes and aromas pop the way they’re meant to. The wrong temp can leave your wine tasting muted or flat, or ramp up the alcohol taste in a way that obliterates any fruits or florals. May as well just drink mouthwash at that point.

To measure the temperature of a bottle, you can use a flexible thermometer cuff. You can get a decent one online for $20 or less, so don’t pay more unless you want extra features.

Hope this answered some questions and helps you get the most out of your bottles.