Are you unsure what temperature to serve your wine at to bring out the best possible aromas and flavors? Domaine du Goût explains everything and shares its advice for serving all wines at the ideal temperature.
An important point not to overlook
The temperature at which you serve your wine is very important and can completely change its aromas and flavors. The difference can be so significant that if you serve the same wine twice during the same evening but at different temperatures, your guests may well think they are two different wines. So, what temperature should you serve your wine at? Domaine du Goût explains everything!
What temperature should white wine be served at?
As with all other wine colors, white wines come in different categories: sweet, dry, sparkling, and more. Each subcategory has a different serving temperature that brings out all its flavors.
For fortified wines, the ideal serving temperature is 6°C. Simple sparkling wines and Champagnes require a slightly higher serving temperature, around 7°C to 8°C. Next come late-harvest Alsace wines, light dry white wines, and sweet wines. These wines should be served at a temperature between 9°C and 10°C. Then there are fine Champagnes, dry and off-dry white wines such as Alsace Pinot Gris and Gewürztraminer, as well as fine dessert wines. These subcategories require a higher serving temperature, between 11°C and 12°C. Before finishing with white wines, we have wines served between 13°C and 14°C: namely the finest dry white wines, Vin Jaune, and oxidative wines. Finally, aged wines and oxidative-style wines should be served at a temperature ranging from 15°C to 16°C.
What temperature should rosé wine be served at?
There are fewer subcategories of rosé wines than white wines, but each requires a specific serving temperature. Champagnes, crémants, and other sparkling rosés require a serving temperature of 7°C to 8°C. Light rosés and other easy-drinking wines should be served between 9°C and 10°C. Fine rosé Champagnes and classic rosés require a serving temperature of 11°C to 12°C. Finally, fuller-bodied rosés such as Bordeaux Clairets and rosé Burgundies should be served between 13°C and 14°C.
What temperature should red wine be served at?
Finally, let's turn to red wines, which can also be served slightly chilled. For light, fruity red wines, we recommend serving them between 11°C and 12°C. Beaujolais and relatively low-tannin wines, as well as naturally sweet wines, should be served between 13°C and 14°C. At a serving temperature of 15°C to 16°C, the best choices are Burgundies, Rhône wines, Loire wines, and other moderately structured red wines. The ideal serving temperature for all full-bodied red wines, Bordeaux wines, and ports is 17°C to 18°C. Finally, so-called exceptional or evolved wines should be served between 19°C and 20°C.
Why is it important to choose the right wine temperature?
It is important to serve wines at the right temperature, but why? Temperatures that are too low will prevent most aromas from expressing themselves as they should, making your wine taste flat and causing it to lose all its flavor. Conversely, wine served at too high a temperature, particularly above 20°C, will make the alcohol too prominent. Above 20°C, the alcohol will begin to overpower the wine and mask its flavors. In short, serving wine at the wrong temperature will have a negative effect on its aromas and flavors, creating an imbalance on the palate.
Our advice on mistakes to avoid
Domaine du Goût's first piece of advice is not to forget that wine can warm up within a few minutes once it has been poured into a glass. The wine can even gain up to 2°C very quickly. We therefore suggest using an insulating sleeve to limit the bottle's temperature rise. Using an insulating sleeve is recommended year-round for rosé and white wines, and in summer for red wines.
The main mistake to avoid is exposing your wine to sudden temperature changes, in either direction.
Also remember to avoid intense heat sources such as a radiator or fireplace, which would certainly make your wine far too warm.
Instead, let your wine warm up in the open air, or soak the bottle in relatively warm water, at around 25°C. The same applies to excessively intense sources of cold.
Putting your wine bottle in the freezer is a practice to avoid. Instead, use a cooling sleeve or an ice bucket.
