Posted on May 06 2016
This may not seem like a contentious issue.
Whites, roses and sparkling served cold and reds served warm... right?
Well, generally that rule won't let you down but serving temperatures can really change the way a wine is enjoyed. So here is a little table that we hope you find useful.
|Wine Style||Example wine||Serving Temps (c/f)||Hours in the Fridge (hrs)|
|Light, sweet whites||muscat||5-10/40-50||4+|
|Sparkling white||champagne, prosecco||6-10/42-50||4|
|Light aromatic whites||riesling, sauvignon blanc||8-12/46-54||2|
|Medium bodied, dry whites||chenin blanc, semillon||10-12/50-54||1.5|
|Full sweet whites||sauternes||8-12/46-54||2|
|Light reds||beaujolais, lambrusco||10-12/50-54||1.5|
|Full dry whites||chardonnay (oaked)||12-16/54-60||1|
|Medium reds||chianti, cotes du Rhone||14-17/57-63||-|
|Full bodied or tannic reds||Rioja, Malbec||15-18/59-65||-|