By changing the temperature, you can influence the taste experience of the wine. In general, the following applies: The cooler the wine, the more fruit experience and the more acids you taste. That may sound complicated, but it is not. Of course you want to get the best out of your wine! That is why I want to help you with a few simple tips to determine for yourself at what temperature your wine will look best.

Sparkling wines:

For sparkling wines, I do make a distinction between “accessible” Prosecco, Cava, Crémant or Champagne and the “complex” variants that often come from the Champagne region. In general, the accessible variants do well at a temperature of 6-8 degrees Celsius / 42 – 46.4 degrees Farhenheit. The more complex the sparkling wine, the higher the temperature. Because it is precisely in the latter category that you want to discover a lot in your glass and that will never work if we serve it too cold. I usually hold a grade of 10-12 degrees Celsius / 50 – 53.6 degrees Fahrenheit, for the most beautiful Champagnes and Crémant.

Fresh white wines such as wines made from:

Sauvignon Blanc, Grüner Veltliner and Verdejo

You drink these wines at 8 – 10 degrees Celsius / 46.4 – 50 degrees Fahrenheit. For comparison; a fridge is around 5 – 6 degrees Celsius / 41 – 42.8 degrees Fahrenheit and if you drink the wine straight from the fridge, you will miss a lot of beautiful flavors that are in the wine but do not come out because it is too cold. Give it a try: Take a sip of white wine, hold it in your mouth for at least 6 seconds. Because the wine warms up in your mouth you will notice that many more flavors are released than if you swallow the wine immediately!

Full white wines such as wines made from:

Chardonnay, Riesling, Viognier and Pinot Grigio

Full wines require a slightly higher drinking temperature. Serve these wines at 10 – 12 degrees Celsius / 50 – 53.6 degrees Fahrenheit and you will find that they will be rounder, softer and less acidic. Basically, with a slightly higher temperature, you ensure less acid perception of the wine and that is good for full white wines to fully enjoy. Chardonnay deserves some extra attention here: Are you dealing with a wood-aged Chardonnay? Then serve at 10 – 12 degrees Celsius / 50 – 53.6 degrees Fahrenheit. If the Chardonnay has not matured in wood, as is often the case with Chablis, the wine may be served at 8-10 degrees Celsius / 46.4 – 50 degrees Fahrenheit.

Rosé wines

Rosé wines are technically red wines because they are made from blue grapes. The difference is that the skins of the grapes are in contact with the juice for a shorter time. Because of this you will not get a red, but a rosé colored wine. In the base rosé is made to highlight the fruity character of the grapes. You emphasize that fruity character by serving the wine cool. Not too cold, because then you will no longer taste the often delicate aromas that we find in many rosé wines. In general I serve rosé wines at around 10 degrees Celsius / 50 degrees Farhenheit. Not too cold, so not too sour and lots of fruit.

Light fruity red wines such as wines made from:

Pinot Noir, Spätburgunder and Gamay

More and more often the ice bucket is requested with these red wines, luckily! The fruity character comes out much better when we slightly cool these wines. Serve at 15 – 16 degrees Celsius / 59 – 60.8 degrees Farhenheit gives the best result. Don’t be afraid to put a fresh red wine in the fridge before you start drinking it. Should he get a little too cold? No problem, the wine warms quickly in the glass or, if you are impatient, in your mouth.

Robust full-bodied red wines such as wines made from:

Sangiovese, Merlot, Cabernet Sauvignon, Tempranillo, Grenache and Syrah

We also prefer not to drink these wines at room temperature. Previously, room temperature was 18 degrees Celsius / 64.4 degrees Fahrenheit, but nowadays soon 20 – 22 degrees Celsius / 68 – 71.6 degrees Farhenheit. If you drink these robust wines too warm, you will be ‘blown over’ by the alcohol when you smell your glass. This is because the alcohol evaporates faster at higher temperatures. You can smell and taste almost nothing of all the beauty that the wine has to offer in various aromas. Serve these wines at 16 / 60.8 to a maximum of 18 degrees Celsius / 64.4 degrees Fahrenheit and you will find that you taste much more in the same wine. Maybe it takes some getting used to and you think the wine is drunk too cold, but at a temperature of 16 – 18 degrees Celsius / 60.8 – 64.4 degrees Fahrenheit the wine gives much more.

Don’t drink your white wines to cold and don’t drink your red wines to warm.

Served best at:

Sparkling wines: 6 – 8 degrees Celsius / 42.8 – 46.4 degrees Fahrenheit

Fresh white wines: 8 -10 degrees Celsius / 46.4 – 50 degrees Fahrenheit

Full White and Rosé wines: 10 – 12 degrees Celsius / 50 – 53.6 degrees Fahrenheit

Fruity red wines: 15 – 16 degrees Celsius / 59 – 60.8 degrees Fahrenheit

Full red wines: 16 – 18 degrees Celsius / 60.8 – 64.4 degrees Fahrenheit

Port : 18 -20 degrees Celsius / 64.4 – 68 degrees Fahrenheit