Serving a wine at the correct temperature can significantly enhance its taste and aroma. If wine is too cold, its fragrance and bouquet are impossible to appreciate. However, since wine heats up readily in the glass (up to 3 degrees), it’s always better to serve it too cold rather than too warm. If wine is stored at too low a temperature, it risks “drying out” and losing flavor. So, be careful not to leave wine too long in the fridge before serving. On the other hand, if wine is served too warm, your nose may get an unpleasant sensation of acidity and alcohol, right from the first sip.

Here is a short summary of the ideal serving temperatures for different wines:

– light, fresh, dry white wines: 8-10°C
– aromatic, semi-dry, select white wines: 9-12°C
– rosé wines: 9-11°C
– light, fresh red wines: 12-15°C
– strong, full-bodied red wines: 15-17°C
– select red wines: 16-18°C
– champagne, sparkling wines: 6-8°C
– straw wines and liqueur wines: 10-16°C

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