What does Serving temperature mean?

Serving temperature is the temperature at which a wine shows best; often 6–8 °C for sparkling, 8–12 °C for white and 15–18 °C for full-bodied red.

Also known as: Best served, Drinking temperature

Serving temperature is the temperature at which a wine's aroma, flavour and structure come through best. It is a recommendation from the producer or based on the wine's style, and it is given in degrees Celsius.

As a guide, sparkling wine and light, crisp whites are served at 6 to 8 °C, aromatic and fuller whites and rosé at 8 to 12 °C, orange wine at 10 to 14 °C, light reds such as gamay or lighter pinot noir at 12 to 14 °C and medium to full-bodied reds at 15 to 18 °C. Fortified wines vary: fino is served chilled, sweet and aged styles cool.

Temperature changes how a wine comes across. Too cold, and aroma and flavour are muted while tannins can feel harsher. Too warm, and the alcohol stands out more and the wine can feel heavy and less fresh. The old rule of room temperature dates from when rooms were cooler, and today's indoor temperature is often too warm for red wine.

Wine warms up in the glass, so it is usually better to serve it slightly cooler than recommended rather than the other way round.