Temperature changes a wine more than you might think. A red that is too warm tastes heavy and alcoholic, a white that is too cold loses its aroma. A couple of degrees in the right direction often makes a simple wine far more interesting.
A quick guide
- Sparkling: 6-8 °C, aged and vintage styles 8-10 °C.
- Light whites and rosés: 8-10 °C.
- Rich, oak-aged whites: 10-13 °C.
- Light reds: 13-15 °C, they are happy with a slight chill.
- Full-bodied reds: 16-18 °C.
- Fortified and dessert wines: 12-16 °C, depending on the style.
Where "room temperature" came from
The advice to serve red at room temperature dates from a time when houses were around 16-18 °C. A modern flat is 23-25 °C, so a red is worth 20-30 minutes in the fridge before serving.
The quick way
A bucket of ice and water chills a bottle in 15-20 minutes, several times faster than the freezer. A pinch of salt in the water speeds things up even more.
