Monthly Archives: May 2013
In very general, red wines are served at cooler room temperatures and white wines are best served chilled. When wines are served too warm they tend to taste unbalanced with an alcohol edge. When wines are served to cold the innate flavors and aromas are significantly suppressed. So, to serve your wines just right, take a look at the Wine Serving Temperature guidelines below.
Optimal Wine Serving Temperatures :
White Wines: 45-50 °F or 7-10 °C
Red Wines: 50-65 °F or 10-18 °C
Rosé Wines: 45-55 °F or 7-13 °C
Sparkling Wines: 42-52 °F or 6-11 °C
Fortified Wines: 55-68 °F or 13-20 °C