What temperature should you really serve your wine?
Breaking down all that fuss around how to serve your wine.
Let’s get that wine of yours not too hot, not too cold, but just right baby.
The general wine serving temperature guideline most people use is white wine = cold, red = warm. Did you know that most red wines are actually pretty good with a little bit of chill to them? And that some white wines are actually better a little warmer? One of our favorite easy-to-remember tricks is to put your red wines IN the fridge 30-45 minutes before you serve them, and to store your white wines in the fridge and take them OUT 30-45 minutes before you serve them.
For a little more detail, here’s how to think about it:
Sweet, sparkling wines and light/medium white wines (Champagne, Sauternes, Pinot Grigio, etc.) should be super chill. Try to get them down to 43-50 degrees Fahrenheit. You’re talking about 3+ hours in the fridge, 1+ hour in the freezer. Make it extra cold for sparkling & sweet ones. 🥂 â €
Medium/full bodied white wines (i.e. Chardonnay, Fume Blanc) *and* light-bodied red wines (Beaujolais! Pinot!) should be pretty chill, about 50-55 degrees. Think 2-2.5 hours in the fridge, 45 minutes in the freezer. â €
Medium/full bodied red wines (i.e. Cabernet, Zinfandel) should be about room temperature. If you’re anything like us (and much to your s/o’s chagrin), your room temperature is a scorching 72 degrees. That’s too warm for your wine. Ideally, you want to be around 59-64 degrees. To bring it down to this temp, toss it in the fridge for that 30-45 minutes or the freezer for 15-20.
