Serving Temperature by Style

Temperature dramatically affects how a wine is perceived. White wines and rosé are typically served at 8–12 °C: too cold hides aromas, too warm makes wine flabby. Light reds such as Beaujolais benefit from 12–14 °C, while medium-bodied reds like Pinot Noir are served at 14–16 °C. Full-bodied reds such as Cabernet Sauvignon and Amarone are best at 16–18 °C — not 'room temperature' in a modern heated home. Sparkling wines and Champagne are served at 6–9 °C; sweet dessert wines at 6–10 °C. Rule of thumb: remove the bottle from the fridge 15 minutes early, or quickly chill a red in a bucket of iced water.