Wine Serving Temperature
Date: Wednesday, July 20 @ 04:32:50 MDT
Follow the Froggies: Alsace gastronomy.
Serving temperature of a wine is a fundamental aspect which allows the proper appreciation of its organoleptic qualities. The following table summarizes the serving temperatures for the many styles of wines.
White wines are usually more acid than red wines and, as opposed to them, they have less tannins and...
therefore, the sensation of astringency will be low, practically imperceptible. As an acid beverage is usually more pleasant when served at low temperatures, white wines are not generally served at high temperatures.
Preferred temperature for this type of wines usually ranges from 10° C to 14° C. (50°-57° F)
Young, fresh and aromatic white wines can be served at 10°C (50° F) whereas the least aromatic ones are served at 12° C (53° F).
Smooth and mature white wines, aged for some years in bottle, can be even served at higher temperature, from 12° C to 14° C (53°-57° F)
Serving a white wine at a higher temperature than these, would allow its “sweet” character to come out more evidently and the acid character, welcomed and appreciated in whites, will be diminishedRosé and Blush Wines
The service of rosé wines usually follows the same rules applied to white wines. However it is important to consider the quantity of tannins sometimes contained in this kind of wines; in this case it will be better to serve them at a higher temperature in order not to increase astringency.
Young rosé wines, not tannic, are served from 10° to 12° C (50°-53° F) whereas the more robust and structured ones as well as mature ones, can be served from 12° to 14° C (53°-57° F).
Serving temperature for red wines is dependent on many factors, but as they usually have a “tannic” nature and are less acid than white wines, they generally are served at higher temperatures.
Young red wines, having little tannins, are served from 14° to 16° C, (57°-61° F) whereas full bodied and tannic ones can be served at 18° C. (65° F).
Red wines aged for years in bottle, having a full body and lots of tannins, can be served at 18° C (65° F), or, exceptionally, at 20° C. (68° F)
Young red wines, having little tannins and structure, can be served from 12° C to 14° C (53°-57° F) at this temperature they can be enjoyed without any astringency. This rule also applies to “new wines”, such as Beaujolais Nouveau: thanks to the wine making process used to produce them, they have little tannins and good aromas, therefore they can be served at low temperatures.
Because of the many types of sparkling wines available, stating a general rule valid for every type would not make much sense. White sweet and aromatic sparkling wines, such as Asti Spumante, can be served at a temperature as low as 8° C; (46° F) as these wines are very aromatic they can tolerate low temperatures without compromising bouquet.
Red sweet sparkling wines, such as Brachetto d'Acqui, can be served at temperatures ranging from 10° C to 12° C; (50°-53° F) the same general rule about smells is applied here as well, the most aromatic red sparkling wines tolerate temperature as low as 8° C (46° F), whereas the tannic ones should be served at higher temperature and as high as 14° C. (57° F).
Particular attention should be paid to sparkling wines produced with “Classic Method”, as well as for the ones produced with “Méthode Champenoise”, such as the Champagne.
This wines are usually served at temperatures from 8° C to 10° C, (46°-50° F) however when vintage or “millésime” wines are being served or important sparkling wines aged for some time, the temperature can also be 12° C (53° F) in order to encourage the development of complex aromas that were patiently and slowly formed and developed during the course of time.