We’ll never say it enough,
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
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
Required temperature varies according 2 main criteria: tannins and acidity.
We may split red wines
- Light bodied reds - which needs a lower temperature to show their fruity flavours, enhanced by a light acidity. Best served
- 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
Very close to white wine in terms of
- 7-10°C: Sparkling and rosé champagne, sweet rosé
- 11-14°C: More structured or acid rosé wines
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…