I don’t count myself as a wine snob, but I do love tasty wine, and one of my complete ‘go to’s’ is a rich, decadent, oily white. Sounds disgusting in fact, but I’m thinking of a fleshy Meursault or an aromatic Condrieu, or perhaps a riper Sauv Blanc from somewhere sensational like Knights Valley in California, where Sir Peter Michael’s team make a cracker. All wines I rarely drink because they’re super expensive, but what temperature should they be served at?
One thing I think we’ll universally agree on is that chilling the ‘behind’ off any wine stifles it’s aromas and makes it a whole lot less juicy when we ‘pop it in our gob’. It’s also true that serving a red wine too warm can suck the life out of it and turn it soupy gloopy.
So what, when and how is best to serve wine? Well it’s between 5 and 18 degrees centigrade. Bear in mind the fridge is probably at circa 5 degrees C and a recommended cellar temperature, if you’re lucky/crazy enough to have one, will be between 12 and 16 degrees C.
If we’re to break that down further in to what wine at what temperature, I’d be doing this ….
Below 5 degrees C:
Blue Nun, Black Tower and Snoop Dog’s Cali Blanc … with perhaps a few other offenders.
5 – 7 degrees C:
Here we’re beginning to talk sense. It’s great for:
- Fresh, fruity, unoaked whites – Mosel Rieslings, Gavi di Gavi, Pinot Grigio
- Pale, coral pink Provencal Rosé – Miraval ‘Saint Victoire’ 😋
7 – 10 degrees:
This is the band width for more ‘grown up’ wines (not that some German Rieslings aren’t very very grown up btw). It’s great for:
- Richer whites to allow for their creamier, juicier mouthfeel, including barrel fermented Chardonnays, especially white burgundies. Sauvignons (Bordeaux and Margaret River) and white Riojas.
- Fleshy whites, not necessarily barrel fermented, including warm climate (US perhaps) Chardonnays
- Aromatic whites – Gewurztraminer, Viognier, Pinot Gris, Sauvignon (not barrel fermented) and yes, good quality German Riesling.
10 – 13 degrees:
Just below the recommended cellar temperature. The wines will feel and taste really quite cool. It’s a great temperature for:
- Really serious whites – Think particularly Premier Cru and Grand Cru white Burgundy, Rhone and some delicious Alsace
- Light refreshing reds – Cru Beaujolais, Loire Cabernet Franc, in fact Cab Franc from pretty much anywhere, Frappato and light Pinot Noir (Sancerre perhaps?)
15 – 18 degrees:
And now were in the range for most reds and definitely the range for expensive, top quality ones including:
- Good quality Pinot Noir – New Zealand, Burgundy (Village, Premier Cru & Grand Cru), US, Australia, Tasmania – the whole damn lot.
- The big hitter grape varietals from all over the world – Cabernet Sauvignon, Shiraz or Syrah, Merlot, Sangiovese, Nebbiolo – again, the lot.
Over 18 degrees:
Absolutely nothing at all. Not even Jam Shed Shiraz … unless it’s going in the gravy.
There is of course a massive overrider to this which largely comes under the heading of, ‘read the room’. No matter how delicious and complex the wine you’re serving is, you ain’t going to curry much favor serving whites at room temperature on a hot sunny day to a bunch of party goer’s in need of refreshment.
And if all else fails and you’ve skipped straight to the conclusion, here’s a great tip from US insta Sommelier André Mack – the 20/20 rule. Take your whites out of the fridge 20 minutes before serving and put your reds in. Then you’ll be just about set for everything.