What are the correct serving temperatures for wine?
By serving your wine at the right temperature you help it bring out its flavor and aroma perfectly – but many, like many restaurants, serve their red wine too hot or their white wine too cold.
Keep a few simple rules in mind.
Red wine is at its best when served at room temperature, around 15-18°C (59-64 degrees Fahrenheit).
Lambrusco, young Beaujolais or Gamay, and other light reds such as e.g., young Agiorgitika vats that should be cool – around 10-13°C (50-55ºF). But remember Cru Beaujolais is best at room temperature. Medium-bodied red at 13°C.
White wine is most often served chilled at temperatures below 10°C, but even here there are exceptions – especially full-bodied whites. The more complex and full-bodied white wine is, the warmer it should be served somewhere between 10 and 13°C. Sweet whites and light crisps are at their best at temperatures around 6-10°C.
In general, rosés should be chilled like white wines—7–10°C.
Sparkling Wines and Champagnes
Freeze them in the fridge door and serve them at their best between 6-10°C
Most of the sweet wines are served chilled at 6-8°C. except Tawny Port & sweet Sherries: 12-16°C, Sweet Madeira & Vintage Port: 18-20°C.
- the Mineral water is served at 6-8°C.
- Draught & Bottled Lager beer 9-11°C
- Draught Bitter beers 12-14°C
- Brown Ales and Stouts 15-18°C