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The temperature at which a wine is served makes an immense impact on its taste. Serving wine while cool will mask some imperfections which is good for younger or cheaper wines. However, a warmer wine temperature allows a more full expression of the wine's characteristics which is
favourable when serving an an older or more expensive wine.
|
Wine Type |
°F |
°C |
|
Sparkling Wine |
42-54 |
6-10 |
|
Rosé Wine |
48-54 |
9-12 |
|
White Wine |
48-58 |
9-14 |
|
Sherry (Light) |
48-58 |
9-14 |
|
Red Wine |
57-68 |
13-20 |
|
Fortified Wine |
57-68 |
13-20 |
|
Sherry (Dark) |
57-68 |
13-20 |
A bottle of wine will cool at about 2 °C (4 °F) for every ten minutes in the fridge, and it will warm at about this same rate when removed and left at room temperature. Obviously, the temperature of the room will affect the speed with which the wine warms up. If you need to chill a bottle of wine quickly, 35 minutes in the freezer will do the trick. Just don't forget to take the bottle out!
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