The right temperature is very important to the full appreciation of any wine. The correct temperature for a given wine is warm enough to allow the aromatic compounds to develop the bouquet yet cold enough to balance the acidity and alcohol content. Both red and white wines that are too warm will taste harsh and unappealing. When too cold, there will be no aroma, and aroma is a major constituent of taste. The most common mistake is to serve white wines too cold and red wines too warm. The concept of “room temperature” is misleading. Unless you live in an unheated chateau in France, the temperature of your room is probably warmer than that at which red wine should be served.
Style of Wine
|
Degrees Fahrenheit
|
Simple, crisp, dry white wines
|
40-45
|
Heavier white wines
|
50-55
|
Light red wines
|
50-55
|
Heavier red wines
|
60-65
|
These are round numbers. A few degrees one way or another are not significant. The above are serving temperatures and not storage temperatures. Wine should be stored from 5 to 10 degrees (depending on environment) below the serving temperature to adjust for temperature increase during service.
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