What temperature should you serve wine? A simple guide

Follow the producer’s serving recommendation when one is available. As a starting point, full-bodied reds suit roughly 15–18 °C and full-bodied whites 10–13 °C. Lighter whites, rosés and sparkling wines benefit from more chilling, but excessive cold can hide aromas.

A quick reference

These are guides, not measures of quality. Two wines of the same colour can have very different structures. Check the bottle’s technical details before opening.

Room temperature can be too warm

A heated apartment is not a cellar. Keep red wine away from the oven and sunny windows while preparing the table. A thermometer is useful for learning, but you do not need to measure every glass.

Choose the bottle before cooking, read its recommendation and decide where to keep it. This small routine is easier than making a last-minute correction.

Adjust in the glass

Pour a little and taste. If the wine is very cold and quiet, let it develop in the glass. If it feels warm and heavy, cool the bottle gradually. Avoid sudden heating or forgetting it in the freezer.

During a long meal, pour small amounts at a time. Keep the bottle cool and allow each glass to develop, rather than filling every glass at the beginning.

Try a small comparison

Use the same bottle in two glasses and taste at different moments as one warms slightly. Note just three things: aroma, freshness and balance. This is about discovering your preferred service for that wine.

Technical reference: WSET — serving and storage temperatures. Specific producer guidance takes priority.