What Temperature to Serve Wine
Temperature is one of the easiest ways to improve the wine already in your cellar. Most people serve red too warm and white too cold — here's what to do instead.
· 6 min read
Key takeaways
- Most reds are served too warm — room temperature in a modern flat (22–24°C) kills a wine's freshness. Aim for 15–18°C for full reds, 12–14°C for lighter ones.
- Most whites are served too cold — a wine straight from the fridge at 4°C is muted and flat. Let it warm to 8–12°C before drinking.
- Sparkling wines and dessert wines are the exception: serve both as cold as the fridge will go (6–8°C).
- The easiest fix: put your red in the fridge for 15 minutes before serving, and take your white out of the fridge 20 minutes before drinking.
Frequently asked questions
- What does 'room temperature' mean on a wine label?
- Historically, 'room temperature' meant an unheated European cellar or dining room — roughly 16–18°C. Modern flats run at 20–24°C, which is too warm. Treat it as shorthand for 16–18°C.
- Does temperature affect how long a wine lasts once opened?
- Yes — cooler temperature slows oxidation. Storing an open bottle in the fridge (including reds) buys an extra day or two. Re-cork and refrigerate; take the red out 20 minutes before serving.
- Should I warm red wine by putting it near a radiator?
- No — a radiator heats unevenly and can push the wine above 20°C. If you need to warm a wine quickly, run the bottle briefly under a warm tap. Better: plan ahead and pull the bottle an hour before serving.
- Can you serve a red wine chilled?
- Yes, for light styles. Beaujolais, Swiss Pinot Noir, and other light low-tannin reds are genuinely better at 10–14°C in summer. 'Reds aren't chilled' was always a generalisation.
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