The right temperature for every wine
Serve a red too warm or a white too cold and even a great bottle falls flat. This chart shows the ideal serving temperature for each style — in °C and °F.
Ideal serving temperature by wine type
Cooler temperatures sharpen acidity and fizz; warmer ones lift aroma and soften tannin. The bands run cool (top) to warm (bottom).
- Sparkling & ChampagneChampagne, Prosecco, Cava6–8°C43–46°F
- Sweet wine & roséRosé, Moscato, sweet whites6–10°C43–50°F
- Light, crisp whiteSauvignon Blanc, Pinot Grigio, Riesling8–10°C46–50°F
- Full-bodied whiteOaked Chardonnay, Viognier10–13°C50–55°F
- Light-bodied redPinot Noir, Beaujolais, Gamay13–15°C55–59°F
- Full-bodied redCabernet Sauvignon, Syrah, Malbec, Barolo15–18°C59–64°F
Ranges are a guide — fuller, more tannic wines sit at the warmer end of their band, lighter and sweeter ones at the cooler end. A quick rule: chill reds 20 minutes in the fridge, and take whites out 20 minutes before serving.
Temperature changes the taste
Too cold and a wine's aromas shut down and its flavours mute; too warm and alcohol turns harsh and the wine feels flabby. The same bottle can taste like two different wines a few degrees apart — which is exactly why the right serving temperature is part of a good pairing.
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Serving temperature questions
- What temperature should red wine be served at?
- Most reds show best between 13 and 18°C (55–64°F). Lighter reds like Pinot Noir prefer the cooler end; full-bodied reds like Cabernet and Syrah the warmer end. "Room temperature" is a myth — modern rooms are too warm.
- Should white wine be chilled, and how cold?
- Yes. Crisp whites are best at 8–10°C (46–50°F), while fuller, oaked whites like Chardonnay open up a little warmer at 10–13°C (50–55°F). Serving them ice-cold hides their flavour.
- What temperature should champagne be served at?
- Sparkling wine and champagne are best well chilled at 6–8°C (43–46°F). The cold keeps the bubbles fine and the wine refreshing.
- Is "room temperature" right for red wine?
- No — the phrase dates from cooler historic cellars. Today's rooms are around 21°C, which is too warm and makes reds taste alcoholic. Aim for 15–18°C instead.
- How long does it take to chill a bottle of wine?
- About two hours in the fridge, or 20–30 minutes in an ice bucket of half water, half ice. To gently cool a red, 15–20 minutes in the fridge is enough.
Perfect temperature, perfect match
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