Wine Temperatures

To achieve the best taste from your wine it is vital it is served at the optimum temperature; white wines are often served too cold and reds too warm.  The following are basic guidelines - but do not forget to look at the bottle, the producer may indicate a recommended temperature.

• WHITE 
  • Sparkling wines:              cool, around 8 c
  • Light aromatic whites:      quite cold, chilling emphasises the crispness without dulling the aromas
  • White Burgundy:             less aromatic so around 12 c
  • Other Chardonnays:        around 12 c 
• REDS
  • Light Bodied:                 chill to around 12 or 13c [half an hour in the fridge] particularly in the summer (eg Fleurie)
  • Medium Bodied:             can be served cool
  • Full bodied reds:            serve reasonably warm (around 15c) because low temperatures emphasises the tannins