We’ll never say it enough, temperature is key to taste a wine properly - the most common mistake is to have it too cold.

Low or high temperature both have a negative effect on wine: when serving a wine too warm, alcohol will take your palate over and ruin aroma, whereas if too cold, your wine will be closed and flavours inhibited. Be careful - different wines require different serving temperatures which depends on several factors like colour (obviously), structure, complexity or even room temperature upon tasting. Let’s now summarise a few dos and don'ts.  

White Wine

As you surely know, a white wine is way lighter than a red and shows more acidity. This acidity, ensuring a proper balance to the wine, needs a cold temperature to bring enough freshness. In essence, the lighter the wine the lower the temperature. Sweet wines will also need to be served cold to balance the residual sugar level contained in the wine.

  • 7-10°C: Light dry whites, sparkling, semi-sweet and sweet wines
  • 11-14°C: Medium to full-bodied dry whites, old sweet wines

Ideally refresh your wine in an ice bucket or in the fridge but don’t forget to take it out a few minutes before serving as fridge temperature is lower than 7°C!

wine serving temperatures

Red Wine

Required temperature varies according 2 main criteria: tannins and acidity.

We may split red wines in two categories:

- Light bodied reds - which needs a lower temperature to show their fruity flavours, enhanced by a light acidity. Best served chilled around 14-15°C

- Medium to full-bodied reds, especially those with lots of tannins, that are served too cold exhibits a metallic taste and closed aroma, paving the way for more astringent tannins. Ideal temperature would be around 17-18°C (which used to be considered as “room temperature” back in the 19th century, but rarely the case today ion your kitchen!). Make sure you avoid, serving it above 19-20°C. Your wine will become too heavy and alcohol will overpower any aroma.

  • 14-15°C: Light-bodied, fruity red wines
  • 16-20°C: Medium to full-bodied, tannic or showing complexity

Wine glass inception

Rosé Wine

Very close to white wine in terms of structure due to its short maceration (find out more with our article explaining how wine is made), rosé wine also has acidity and is softer than reds. Follow the same advice as per white wines: serve it cold to enhance its acidity and avoid heavy alcohol aroma.

  • 7-10°C: Sparkling and rosé champagne, sweet rosé
  • 11-14°C: More structured or acid rosé wines

Rosé wine in ice bucket

You now have all the information to organise proper wine tastings. If you have some friends to invite, you just need wine - that’s why we’re here for! Go to Your Sommelier’s online shop to find the best of French vineyards  - Burgundy, Bordeaux, Rhône Valley, Champagne

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