Service
Serving temperature is the detail we neglect, yet it changes everything. A Pinot Noir served at 20°C (68°F) becomes heavy; a Sancerre at 5°C (41°F) loses its aromas. Here are the right ranges — and how to hit them without a thermometer.
| Wine type | Ideal temperature | Why |
|---|---|---|
| Champagne, sparkling | 6-8°C / 43-46°F | Fine bubbles, freshness |
| Sweet wines | 8-10°C / 46-50°F | Cold balances sugar |
| Crisp dry whites (Sancerre, Muscadet, Riesling) | 8-10°C / 46-50°F | Preserves acidity and mineral notes |
| Round dry whites (white Burgundy, Viognier) | 10-12°C / 50-54°F | Lets richness express |
| Rosés | 8-10°C / 46-50°F | Cool but not iced |
| Light reds (Beaujolais, Pinot Noir, Gamay) | 12-14°C / 54-57°F | "Cool" but not cold — reveals the fruit |
| Medium reds (Côtes du Rhône, Chianti) | 14-16°C / 57-61°F | Balanced |
| Powerful reds (Bordeaux, Châteauneuf, Barolo) | 16-18°C / 61-64°F | Tannins soften, alcohol stays in check |
Golden rule: 18°C / 64°F maximum for any red, ever. "Room temperature" mentioned in old books refers to a time when houses sat at 16°C in winter. Today, your 22°C living room kills wine.
Fridge: 2 hours for white, 30 minutes to chill a red. Longer is too much.
Ice bucket + water: 15 minutes for warm white, 5 minutes to take it down a notch. Always add water — ice alone doesn't cool; water transfers cold.
Freezer: 20 min max, and don't forget. Beyond that, wine freezes and the cork may pop.
If you store wine cellar-cool (12-14°C / 54-57°F), a Bordeaux or Châteauneuf is too cold at serving.
The right move: take the bottle out 30 to 60 minutes ahead, and just leave it at room temperature. No water bath, no radiator — sudden heat unsettles the aromas.
Tip: if you forgot and it's go time, pour 5 cl into the glass and cup it in your hand for 30 seconds. The glass warms fast.
Place your hand on the bottle for 3 seconds:
If the bottle is warm to the touch, it's too warm. All reds, no exceptions, should be cooler than the room.
At restaurants, red wine is often served too warm (out of the kitchen) and white too cold (out of the fridge). Don't hesitate to ask for an ice bucket for a red — a Pinot Noir at 18°C is a crime. Conversely, ask to take a white out of the bucket if it's iced: you'll feel the aromas appear as the meal progresses.
→ Verso shows the ideal temperature on every wine sheet.