What Is The Best Temperature To Serve Wine?

bartender pouring a glass of red wine

Wine is a very precious fluid. It can be used for everything from medicine to an irreplaceable cooking ingredient. Wine traveled with the Roman Legions, was present at the table of Hippocrates, crossed the ocean with Columbus, circumnavigated the world with Magellan and Drake, and was present at most other important historical moments. Moreover, the process of growing grapes and turning them into wine has not changed much over the years. One might think that after all this time, there would be little confusion about what is the best temperature to serve wine. You would be wrong…

The average person is usually under the impression that red wine should be served at room temperature (which is too warm, especially in summer) and that white wine should be served straight from the fridge (which is also incorrect). Many fine wine collections have been ruined due to a simple lack of knowledge.

Temperature is especially important for people who buy wine online or need to transport it for a significant amount of time. Extremes in heat and cold during shipping can destroy your wine before you ever get it home. Temperature fluctuations can negatively affect both the aroma and the chemical characteristics of wine. Factors adversely affected include oxygen uptake, browning reactions in white wines, ethyl carbamate formation, and the decline of free SO2 in white wines. This technical jargon essentially means that temperature extremes will impact the aroma, taste, and appearance of your wine.

Extreme temperatures have an exponential effect, meaning small changes can have large impacts. For example, a rise of 14°F can double the speed of browning in white wine.

The Impact of Cold and Heat on Wine

Extreme cold generally does not cause permanent damage to wine. Even if it freezes, wine can usually recover. The biggest danger is that the bottle could break during the thawing process, or the cork could be forced out. Aside from that, freezing has no lasting effect on wine. You can even chill wine, allow it to warm to the proper serving temperature, and then re-chill it, without permanent effects. Ideally, wine fares best when kept at normal cellar temperatures of around 55°F. However, if that’s not possible, it’s better for wine to be too cold than too warm.

Serving wine too cold is another issue. If a wine is below its optimum serving temperature, its aromas won’t be expressed. Since the senses of taste and smell are interlinked, this makes the wine taste lifeless. Many wines have received a bad reputation simply because they were served too cold. Restaurants are often guilty of serving wines too cold, especially white wines, which are frequently served in ice buckets. They are also often confused about the best temperature for wine. Even simple white wines like Chenin Blanc and Sauvignon Blanc will have their flavors and aromas minimized by over-chilling. More complex wines like Chablis can have their flavor practically destroyed.

Luckily, there’s a simple fix for this. Wine recovers quite quickly from being too cold. You can warm it up to the correct temperature by cupping the wineglass between your hands for a few minutes. You’ll know it’s the right temperature when the aromas come alive. A good rule of thumb is that if a wine has little bouquet, it’s probably too cold.

The worst situation is wine that has been exposed to extreme heat. When this happens, the wine literally bakes. Wine that has been baked is referred to as “maderized.” Heat causes the volume of wine in the bottle to expand, creating pressure inside. This puts pressure on the cork, allowing oxygen to seep in and causing oxidation. This destroys the wine permanently. Heat exposure to a lesser degree—such as improper storage—can cause rapid aging, which is usually not a good thing for most wines. Heat damage is irreversible. Wine served too warm will emphasize its imperfections. Red wines will develop harsh tannins and taste stewed or prune-like, while whites will develop a caramelized, candied character and taste flatter.

As a general rule, white wines are more susceptible to damage from temperature extremes than reds. The safest way to protect your wines, both red and white, is to store them on their sides, in a dark, non-humid place, at temperatures near 55-65°F. Any type of wine will be safe at these temperatures.

The Following Covers the Temperature Wines Should Be Served:

Spicy reds such as Cabernet, Syrah, and Burgundy: 63°F-65°F
Light to medium reds like Zinfandel, Pinot Noir: 55°F-61°F
Fruity reds like Beaujolais: 54°F
Full-bodied/oaked wines like White Burgundy: 52°F
Light to medium whites, such as Chardonnay, Semillon, Chablis: 48°F-50°F
Sweet/sparkling wines and Champagne: 43°F-47°F
By following these guidelines, you’ll always be close to the perfect temperature for serving your wine.

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