The Perfect Temperature for Serving Wine

A Simple Way to Elevate Every Glass

We’ve all been there. Anticipating the first sip of glass of wine only to find that it tastes a little flat, overly harsh, or unbalanced. Often, the problem isn’t the wine itself but the temperature at which it’s served. Getting this simple detail right can completely change your experience.

When wine is too warm, alcohol dominates and tannins become severe. Too cold will make aromas and flavors appear muted, resulting in a wine that’s one-dimensional. The right serving temperature unlocks balance: whites and sparkling wines taste fresh, while reds reveal their depth and complexity.

So, what’s the best way to serve your favorite bottle? A good rule of thumb is that lighter wines tend to benefit from cooler temps, while fuller-bodied wines open up more with warmth. For example, a crisp Sauvignon Blanc should be chilled more than a rich Chardonnay, and a Pinot Noir tastes best with a slight chill compared to a bold Cabernet Sauvignon.

But there’s more to it than just “serve red warm, serve white cold.” In fact, getting a bit more specific with serving temperatures can greatly improve your wine experience.

Download our free fact sheet, The Perfect Temperature for Serving Wine, for a simple chart, pro tips, and storage advice you can use right away.