Unlocking the Perfect Pour: Mastering Wine Serving Temperatures

Setting off into the wine world is an exciting adventure! But hey, let’s not forget one super important and often overlooked thing: serving temperature! It’s like the secret sauce that makes every sip taste extra awesome. So, in this guide, we’re spilling all the beans on how to serve wine at just the right temp, so each sip tastes the best it can do.

White Wines: Getting The Cool Correct.

White wines, known for their crispness and refreshing character, thrive when served cool, but often not freezing cold straight out of the fridge. It’s imperative to discern the nuances among varietals to unlock their true potential. Most people serve all white wines straight out of the fridge at 4c to 6c, but doing this is most certainly going to undersell a number of different varietals. Learn below which white wines taste best at certain temps.

Chardonnay:
Unoaked Chardonnay: Radiating with purity and vibrancy, Unoaked Chardonnay shines brightest when served between 8°C to 10°C, allowing its pristine fruit flavours and lively acidity to take centre stage. So if it’s been in the fridge, leave it out for 15 mins.

Oaked Chardonnay: Embracing a luxurious interplay of creamy textures and toasty notes, Oaked Chardonnay delights the senses at temperatures ranging from 10°C to 12°C, revealing its opulent layers with each sumptuous sip. Leave out of the fridge for 20 mins.

Sauvignon Blanc: With its zesty acidity and vibrant fruit flavours, Sauvignon Blanc dazzles when served between 6°C to 8°C, inviting a refreshing burst of citrus and tropical nuances. Leave out of the fridge for about 5 mins.

Riesling: Renowned for its aromatic intensity and striking acidity, Riesling reaches its zenith at 8°C to 12°C, allowing its intricate layers of stone fruit and floral aromatics to unfold gracefully. Depending on how much residual sugar there is. The sweeter it is the colder it should be, so if you see the words “off-dry” or “late harvest’ it’s best at 8c, so don’t leave out of the fridge for too long. Drier styles leave out for 15 mins or so.

Pinot Grigio / Gris: Crisp, clean, and effortlessly elegant, Pinot Grigio captivates at a cool 7°C to 9°C, accentuating its delicate floral and citrus notes.

Verdelho: This tropical gem dazzles with its lively fruit flavours and zesty acidity. To unlock its full potential, serve Verdelho chilled to perfection, ideally between 8°C to 10°C. This temperature preserves the wine’s crispness while allowing its exotic fruit notes to shine through with every sip.

Chenin Blanc: This versatile white wine captivates with its crisp acidity and vibrant fruit notes. To unlock its full potential, serve Chenin Blanc chilled to perfection, ideally between 8°C to 10°C. This temperature preserves its refreshing qualities while allowing its delicate aromatics to shine through with every sip.

General Sweet Wines (e.g., Late Harvest): Rich and luscious, sweet wines captivate at a cool 6°C to 8°C, balancing their decadent sweetness with a refreshing lift on the palate.

Red Wines: Aren’t meant to be served warm.

Red wines beckon with their velvety textures and complex flavours, inviting contemplation and indulgence. Yet, finding the ideal temperature is paramount to unlocking their full potential. Most people serve red wine too warm, especially in the summer months. The term ‘Serve at room temp’ is not meant to beckon an Australian lounge room at 24c. It’s an old French term where wine was stored literally in a cellar underground where it was much cooler, so they would bring it upstairs to warm it up slightly. But in Australia we have the problem of serving red wine too warm, so if it’s being stored at room temperate then put it in the fridge prior to serving.

Shiraz (Syrah): Robust and full-bodied, Shiraz reveals its opulent layers when served between 16°C to 18°C, allowing its bold fruit and spice notes to resonate.

Cabernet Sauvignon: Firm and structured, Cabernet Sauvignon unfolds gracefully at temperatures ranging from 16°C to 18°C, showcasing its luscious dark fruit and subtle herbal undertones.

Merlot: Silky and approachable, Merlot thrives at a slightly cooler 14°C to 16°C, highlighting its plush texture and ripe berry flavours.

Malbec: Intense and velvety, Malbec flourishes at temperatures around 15°C to 17°C, revealing its deep purple hues and layers of dark fruit with each expressive sip.

Tempranillo: Elegant and earthy, Tempranillo shines at a moderate 16°C to 18°C, allowing its supple tannins and vibrant red fruit to harmonise seamlessly.

Zinfandel: Bursting with ripe berry flavours and spice, Zinfandel delights at a cosy 16°C, showcasing its bold personality and lingering finish.

Pinot Noir: Elegant and nuanced, Pinot Noir flourishes at a gentle 14°C, unveiling its delicate red fruit and earthy complexities with finesse.

Nero d’Avola: Rich and robust, Nero d’Avola thrives at s temperature of 16°C, unveiling its dark fruit intensity and hints of Mediterranean herbs.

Durif (Petite Sirah): Full-bodied and powerful, Durif commands attention at a warming 16°C to 18°C, revealing its brooding dark fruit and peppery spice with each velvety sip.

Grenache: This beloved red wine delights with its ripe berry flavours and hints of spice. To unlock its full potential, serve Grenache at a slightly cooler temperature, ideally close to 15°C. This preserves its fruity vibrancy while allowing its supple tannins to harmonise seamlessly.

As a general rule of thumb, the bigger the body the close to 18c it should be. But don’t serve a red wine at 24c, you are selling it well short of it’s potential.

Sparkling Wines: Bubbles Delight

Effervescent and celebratory, sparkling wines add a touch of celebration to any occasion. Yet, achieving the perfect chill is paramount to preserving their lively bubbles and crisp acidity.

Sparkling: We can’t call it Champagne, but essentially, we are talking about the same stuff. The epitome of elegance, Sparkling dazzles at a frosty 5°C to 9°C, ensuring its effervescence dances merrily on the palate while accentuating its refined citrus and brioche notes. The rule is the more Chardonnay based it is the better it is closer to 9c, more Pinot Noir based Sparkling is better colder, but experiment for yourself.

Prosecco: Delightfully approachable, Prosecco shines at a refreshing 7°C to 9°C, embodying a symphony of orchard fruits and floral nuances with every effervescent sip. A sweeter Prosecco should be closer to 7c,

Sparkling Rosé: Blushing with charm, Sparkling Rosé enchants at a cool 6°C to 8°C, balancing its vibrant berry flavours with a crisp, invigorating finish.

Sparkling Shiraz or Other Red: This vibrant red sparkler bursts with the rich flavours. To fully appreciate its complex profile, serve Sparkling Red cool, but not overly chilled, ideally between 8°C to 12°C. This temperature strikes the perfect balance, allowing the wine’s bold berry notes and subtle spice to shine through while keeping the bubbles lively and refreshing. The richness of fruit is going to come out more as it warms up.