| Wine |
|
Best Served |
Uncorked |
Tip |
 |
Dry White & Rosé |
45-55 degrees (F), Cold, but not too cold.
|
Above 60 degrees (F), whites come off flabby or watery and reek of alcohol. At 35 degrees and below, taste-buds become so numbed that the wine seems flavorless.
|
Most fridges will over-chill your wine, so let it sit out for 15 minutes before you serve.
|
 |
Dry Red |
55-70 degrees (F), typical cellar temperature.
|
Red wine’s acidity, fruit, and tannins achieve balance when at the right temp. Too cold and its tannins turn it bitter and musty; too warm and it gets heavy, and tastes like alcohol.
|
Play around with these suggested temps to find the one you like best.
|
|
Sweet Dessert |
38-45 degrees (F), a little cooler than dry wines, especially if white.
|
Extra sugar and pronounced flavor means that these wines fare far better in the cold than their dry cousins. Like cola, they achieve a better balance in this chill.
|
Serve it directly from the fridge and it’ll be the perfect temp.
|
 |
Champagne & Sparkling |
38-50 degrees (F), though some prefer to serve icy cold.
|
The bubbles keep the flavors naturally balanced in a way that still wines can’t match.
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Compare chilled and icy to see which you like best.
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