Optimal Wine Serving Temperature Chart

Achieving the optimal wine serving temperature allows you to fully appreciate a wine's inherent characteristics. Temperature significantly impacts how you perceive its acidity, tannins, and aromatics. Lower temperatures emphasize acidity and tannins while muting aromatics. Conversely, higher temperatures minimize acidity and tannins while increasing aromatics. For instance, the OIV recommends serving white and rosé wines at 10-12 °C. Red wines go at 15-18 °C, and sparkling wines at 8-10 °C (OIV: standard for wine competitions). The OIV recommends 10-14 °C for sweet, ice, and liqueur wines, along with mistelles (OIV: standard for wine competitions). The Wine & Spirit Education Trust (WSET) also provides specific temperature ranges. Sweet wines sit at 6-8 °C (43-46 °F), and medium/full-bodied reds at 15-18 °C (59-64 °F). Understanding these ranges helps you present your wines to best express their character.

What are the recommended serving temperatures for different wine styles?

The ideal serving temperature varies by wine style. It influences the perception of a wine's characteristics. The table below compiles recommendations from the OIV and WSET, along with general guidance.

Wine Type	General guidance (°C)	General guidance (°F)	OIV: Standard for Wine Competitions (°C)	WSET Recommendations (°C)	WSET Recommendations (°F)
Light-bodied sweet dessert wines	6-10	43-50	10-14	6-8	43-46
White sparkling wines	6-10	43-50	8-10	6-10	43-50
Aromatic, light-bodied white	8-12	46-54	10-12	7-10	45-50
Red sparkling wines	10-12	50-54	8-10	N/A	N/A
Medium-bodied whites	10-12	50-54	10-12	N/A	N/A
Full-bodied dessert wines	8-12	46-54	10-14	N/A	N/A
Light-bodied red wines	10-12	50-54	15-18	13	55
Full-bodied white wines	12-16	54-61	10-12	10-13	50-55
Medium-bodied red wines	14-17	57-63	15-18	15-18	59-64
Full-bodied red wines	15-18	59-64	15-18	15-18	59-64
Spirituous beverages of vitivinicultural origin	N/A	N/A	12-16	N/A	N/A

These guidelines provide a starting point for serving your wines. For more specific recommendations tailored to your collection, you can explore our serving temps by style for wines in our DB.

Why does serving temperature matter for wine?

Serving temperature directly influences the sensory perception of wine's components. That shapes how you experience its taste and smell.

Acidity is a dominant player in any food and wine pairing. It can heighten the perception of flavors in pronounced and complex ways. In wine tasting, acidity is perceived by a mouth-watering response from the salivary glands. That response can also stimulate the appetite. Wine contains three main acids: malic (associated with green apples), lactic (milky), and tartaric (bitter). In dishes that are fatty, oily, rich, or salty, acidity in wine can "cut" through the heaviness. It provides a refreshing change of pace on the palate. A wine that is less tart than the dish it is served with may taste thin and weak. Conversely, a wine that comes across as "too tart" on its own may seem softer next to an acidic and tart dish. The complementing tartness of the food and wine cancels each other out. Other components, such as the fruit of the wine, then become more noticeable.

The amount of residual sugar left after fermentation determines the sweetness of wines. Wines can range from bone dry, where sugars are fully fermented, to off-dry, semi-dry, and dessert-level sweetness. Sweet wines often need to be sweeter than the dish they are served with. Otherwise, the wine can taste tart and weak, and the food may have "off flavors". In food pairings, sweetness balances spice and heat. It alleviates some of the burning sensation caused by peppers and spices. It can also accentuate the mild sweetness in some foods and contrast with salt. The European custom of pairing salty Stilton cheese with a sweet Port is one example.

The astringency associated with wine usually comes from its tannins. Tannins add a gritty texture and a chalky, astringent taste. They enhance the perception of "body" or weight in the wine. Tannins normally come from the skins, seeds, and stems of the grapes, or from contact with oak during barrel aging. Tannins react with proteins. With dishes high in proteins and fats, such as red meat and hard cheeses, the tannins bind to those proteins. They then come across as softer. In the absence of protein from the food, such as some vegetarian dishes, the tannins react with the proteins on the tongue and sides of the mouth. That accentuates the astringency and has a drying effect on the palate. Various cooking methods, such as grilling and blackening, can add a bitter "char" component to the dish. That lets it play well with a tannic wine. Fish oils, by contrast, can make tannic wines taste metallic or "off". Spicy and sweet foods can accentuate the dry, bitterness of tannins and make the wine seem to have off flavors.

Alcohol is the primary factor in dictating a wine's weight and body. Typically, the higher the alcohol level, the more weight the wine has. An increase in alcohol content increases the perception of density and texture. In food and wine pairing, salt and spicy heat accentuate the alcohol and the perception of "heat" or hotness in the mouth. Conversely, alcohol can also magnify the heat of spicy food. A highly alcoholic wine with a spicy dish generates significant heat for the taster.

How does temperature affect wine faults?

Optimal serving temperature enhances a wine's desirable characteristics. Certain wine faults, though, can significantly detract from the tasting experience. These faults are inherent to the wine's composition or condition. Temperature affects the overall sensory profile, but such faults fundamentally impact enjoyment.

Oxidation was particularly common in white wines 40 years ago. It results from compounds including aldehydes, according to AWRI: wine faults and taints. Its sensory characteristics range from a dulling of the aroma to "cardboard," "straw," and "hay-like" aromas, or even "sherry-like" and "madeirised" notes (AWRI: wine faults and taints). In extreme cases, "wet wool," "wet dog," or "varnish-like" aromas can be evident (AWRI: wine faults and taints).

Volatile acidity (VA) is primarily acetic acid, perceived as the odor of vinegar (AWRI: wine faults and taints). Its aroma threshold in wine can be as low as 0.1-0.125 g/L, the AWRI states. That depends on the wine style and individual (AWRI: wine faults and taints). The concentration at which VA is regarded as detrimental is usually greater than 0.7 g/L (AWRI: wine faults and taints). VA is more easily detected if a small amount of ethyl acetate is also present (AWRI: wine faults and taints). Ethyl acetate has a reported sensory threshold of 12 mg/L, the AWRI notes. At higher concentrations it is perceived as the odor of nail polish remover. At low levels it can contribute "fruity" aroma properties (AWRI: wine faults and taints).

Brettanomyces yeast can produce volatile phenols like 4-ethylphenol. That compound imparts a "Band aid®," "medicinal," or "pharmaceutical" character to wine (AWRI: wine faults and taints). An AWRI sensory study showed the aroma threshold for 4-ethylphenol in a neutral red wine to be 368 µg/L (Curtin et al. 2008, cited in AWRI: wine faults and taints). The sensory perception threshold of 4-ethylphenol depends on the style and structure of the wine. Considerable oak influence, for example, increased the aroma threshold to 569 µg/L (AWRI: wine faults and taints).

Cork taint, mainly caused by 2,4,6-trichloroanisole (TCA), has a distinct musty, mouldy aroma (Amon & Simpson 1989, cited in AWRI: wine faults and taints). One study determined its aroma threshold in a Pinot Noir wine as 1.4 ng/L. The threshold might be lower in dry white wines, or higher in full-bodied red wines (Duerr (1985), cited in AWRI: wine faults and taints). The AWRI found that the presence of TCA at a concentration as low as 1 ng/L suppressed the ratings for overall aroma intensity and positive fruit-derived characters of a particular Semillon wine during sensory evaluation (AWRI: wine faults and taints).

How can you manage wine temperature for optimal serving?

Managing wine temperature for optimal serving involves consideration of storage conditions and presentation. The specific temperature at which a wine is served can greatly affect its taste and smell.

For formal wine competitions, the OIV requires the ambient room temperature for tasting to be maintained between 20 and 24 °C (OIV: standard for wine competitions). The OIV specifies that all products of the same type within a tasting session must be presented at the same temperature (OIV: standard for wine competitions). This consistency ensures fair evaluation. It highlights the importance of stable serving conditions.

Winemaking practices sometimes involve refrigeration for clarification. Placing wine in refrigeration at 2 °C (35 °F) for approximately one month clarifies it naturally. This process causes tartrate crystals to separate from the wine and stick to the sides of the holding vessel. Tartaric acid and potassium form those crystals, also known as "wine diamonds". Similarly, wine bottles stored under very cold conditions may also form these harmless tartrate crystals. Some winemakers who produce natural wines store their bottled and corked wines in refrigeration near 5 °C (41 °F).

For those who hold significant wine assets, understanding the nuances of temperature is crucial not only for serving but also for long-term preservation. Improper storage temperatures can lead to premature aging or other issues. That impacts the value of your fine wine investment. For instance, maintaining a consistent cellar temperature is a key aspect of how to store wine effectively. When you are ready to open a bottle, whether it's a Bordeaux or a Burgundy, adjust it to the recommended serving temperature. That can make a significant difference to your enjoyment.

To ensure your wines always show their best, explore detailed serving recommendations for your specific bottles.