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8.4 Consumption temperature
As a general rule, white wines should be served
at a temperature between +50 and +54° F (+10
and +12° C) and red wines between +54 and +57°
F (+12 and +14° C).
Some wines may however be best enjoyed at
higher or lower temperatures.
You should also keep in mind that, during the
summer, wine is generally enjoyed at lower tem-
peratures than during the winter.
You should also consider the following:
White wines
White wines are normally not served at high tem-
peratures, since they are generally more acidic
that red wines and not very tannic. Therefore they
are more enjoyable at low temperatures.
It is preferable to serve these wines between +
50°F and +57°F (+10°C and +14°C). Young, fresh
and aromatic wines can also be served at + 50°F
(+10°C), while less aromatic ones are served at
+54°F (+12°C).
Temperatures between +54°F and +57°F (+12°C
and +14°C) are for soft, mature white wines that
have been aged for some years in the bottle.
Higher temperatures would favour the exaltation
of the sweet character of the wine, at the expense
of the acidity and flavour, which are considered
pleasant and desirable characteristics of this
type of wine.
Rosé
Rosé wine is served at the same temperature as
white wines. It should be noted that these wines
may include a certain amount of tannin and may
therefore be preferable at higher temperatures.
Therefore, they are served between +50°F and
+54°F (+10°C and +12°C), if young and fresh, and
between +54°F and +57°F (+12°C and +14°C) if
robust and mature.
New wines (Vin Nouveau)
Due to the special processing they undergo, new
vintage wines contain a low tannin content and
are therefore more enjoyable if served between
+54 and +57° F (+12°C and +14°C).
Red wines
Since they contain more tannin and are less acid-
ic, red wines are normally served at higher tem-
peratures.
Younger wines with less tannin are normally
served between +57 and +61° F (+14°C and
+16°C), while more full-bodied ones that are more
tannic may be served at up to +64°F (+18°C).
Some wines that have aged for years in the bot-
tle, still full-bodies and tannic, may be served at
+64°F (+18°C) or even +68°F (+20°C).
Young red wines with little tannin and slightly
structured may be enjoyable at lower tempera-
tures, between +54 and +57° F (+12°C and +14°C).
Sparkling wines
It is difficult to provide instructions to cover the
wide variety of sparkling wines in available.
As a general rule, sweeter and more aromatic
sparkling wines should be served at lower tem-
peratures, down to +46°F (+8°C), whereas more
tannic sparkling wines may be served at higher
temperatures, up to +57°F (+14°C).
Dry sparkling wines are usually served between
+46 and +50° F (+8°C and +10°C).
"Classic" sparkling wines are normally served
at these temperatures, which may be as high as
+54°F (+12°C) for sparkling wines that have been
aged for some time.
It is however advisable, especially for finer wines,
to follow the suggestions and recommendations
of the winemaker on the bottle.
Liqueur and straw wines
These types of wines can be served at tempera-
tures between +61 and +64° F (+16°C and +18°C),
depending on personal tastes, to attenuate the
sweet taste of straw wines, it can also be served
at +50°F (+10°C).
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