When it comes to serving wine, there can be a lot of confusion about whether you should or should not chill your wine. The answer is almost always YES. There are many benefits to chilling, or serving your wine at its ideal temperature. Even wines that are meant to be served “room temperature” could benefit from a few minutes in your refrigerator or cooler. The term “room temperature” in the world of wine often refers to the temperature of the cellar (usually around 60-65°F) and not the home average (around 70 -73°F). To ensure you are getting the most from your favorite bottle, we have put together a list of wines and their ideal serving temperatures.
Light Bodied Whites
With a crisp, younger wine you’re looking to enhance the refreshing qualities and acidity that make them perfect for summer. Some great light bodied whites include Riesling, Albariño, and Sauvignon Blanc.
- Best served temperature: 45 – 50°F
- Chill time: 1 – 2 hours
Full Bodied Whites
When serving a more matured style of wine, you don’t want to take away from its complexity and delicious aromas by over chilling. If you are looking for a great full bodied whites we suggest oaked Chardonnay, Viognier, and Marsanne.
- Best served temperature: 55 – 60°F
- Chill timer: 45 – 55 minutes
Light Bodied Reds
The reds don’t require as much time in the cooler to highlight their delightful earthy and fruit notes. If over chilled you can end up with something a little more acidic. If this happens, an easy fix is to pour a glass and heat up the wine with the heat from your hands. For light bodied reds, great options include Pinot Noir, Meritage, and Cabernet Franc.
- Best served temperature: 55 – 60°F
- Chill time: 35 – 40 minutes
Full Bodied Reds
Ex: Cabernet Sauvignon, Malbec, Syrah, etc.
It might feel unnatural to chill your bold reds, however, it is recommended that you serve your reds at 60-65°F. This helps to round off the tannins, can create a silkier mouthfeel, and heighten the bouquet. Cabernet Sauvignon, Malbec, and Syrah are great full bodied reds.
- Best served temperature: 60 – 65°F
- Chill time: 30 minutes
Sparkling Wine & Champagne
Much like the light bodied white wines, the colder the better! The cooler temperatures will make for a crispy, bright, and refreshing drink.
- Best served temperature: 45 – 50°F
- Chill time: 1- 2 hours
Fortified Wines
Port and sherry are best served just below room temperature. Because both are rich and bold in flavor, you will want to be careful about over-chilling. Doing so might dampen the complexity of both wines.
As a final tip, serve white wines shortly after chilling to preserve freshness and balance. For red wines, allow time to breathe or decant before pouring to fully express their aromas. Ultimately, wine enjoyment has no single rule. Experiment with different serving temperatures and discover what you enjoy most.
