Is taking the time to serve wine at the proper temperature worth the fuss? Absolutely! Temperature can significantly impact the way a wine smells and tastes. Cooler serving temperatures can suppress the aromatics of a wine and accentuate its structure, making the acidity more noticeable, but also enhancing the wine’s tannins and bitterness. Therefore, aromatic wines, such as Sauvignon Blanc, Riesling and Gamay benefit from being chilled. These wines have the necessary strength to persist through cold temperatures.

On the other hand, wines having high levels of tannin, including many orange and red wines, are best served at a higher temperature as chilling them can make them unpleasant to drink.

Generally speaking, there is a range of proper serving temperatures for wine. Most red wines should be served at a temperature that is slightly cooler than room temperature, that is between 15 and 20°C. White wines should be served at a temperature slightly warmer than fridge temperature, that is 7 and 12°.

Below are some basic guidelines to follow when serving various types of wine.

Sparkling, Light-Bodied White Wines and Icewine – Serve ice cold between 3 and 10°C. This can be accomplished by placing the bottle -0n ice or in the freezer for about 30 minutes.

Full-Bodied White, Late Harvest and Rosé Wines – Remove from the fridge a few minutes prior to serving. Serve at a temperature between 7 and 12°C.

Light and Medium-Bodied Red Wines and Orange Wines – Serve at a temperature between 12 and 15°C.

Bold Red Wines – Place in fridge for about 20 minutes prior to serving. The temperature should be between 15 and 20°C.

Don’t be afraid to experiment on your own to find the temperature that best suits your palate. If you have never tried drinking wine at the recommended temperature, give it a try; otherwise you will never know the experience you may be missing.

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