What Is the Proper Temperature for Serving Wine?

To maximize flavor, wine should be served at a temperature between 41 ⁰F and 65 ⁰F.

Proper wine temperature varies by wine type and composition

Factors that determine proper wine temperature are:

• Whether the wine is white or red
• If the wine is sparkling
• Wine body
• Wine complexity

Different types of wine should be served at different temperatures

The following chart outlines what are considered to be the ideal serving temperatures for specific types of wine:

* Serve higher quality wine at a higher temperature

Body and complexity determine serving temperature

What are the underlying principles behind these recommended serving temperatures?  The simple answer is body and complexity. 

Lighter-bodied wines should be served colder

A more full-bodied wine is easier to drink at a higher temperature, whereas a lighter bodied wine can be consumed agreeably at a relatively lower temperature. 

This is because liquid viscosity (i.e., body or “thickness”) tends to decrease as its temperature increases.  As evidence of this truth, consider how much more freely heated cooking oil flows versus cooking oil at room temperature.  

Complex wines should be served warmer

The other factor correlated to serving temperature is complexity.  Our sense of taste is less acute when consuming food and drink that is at a lower (i.e., colder) temperature.  Therefore, a less complex wine can be served at a lower temperature without any loss of discernable flavor. 

So, you might ask, “why not serve a full-bodied, complex red wine at room temperature?”  It goes back to the fact that our taste receptors are more acute at warmer temperatures – many are likely to perceive the wine as being too alcoholic and/or angular versus being a balanced, cohesive/integrated drink.

"To maximize flavor, wine should be served at a temperature between 41 ⁰F and 65 ⁰F."

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