Whites |
Sparkling
& Still Champagne |
Champagne |
43°
- 50° (F)
|
6°
- 10° (C)
|
|
|
Sparkling
Wines & Sweet Wines |
Prosecco,
Sauternes |
43°
- 50° (F)
|
6°
- 10° (C)
|
Light-Bodied
White Wines
|
Pinot
Grigio, White Zinfandel |
50°
- 52° (F)
|
10°
- 11° (C)
|
| Medium-Bodied
White Wines |
Sauvignon
Blanc, Riesling |
52°
- 53° (F)
|
11°
- 11.5° (C)
|
|
Full-Bodied White Wines |
Chardonnay,
Burgundy |
53°
- 54° (F)
|
11.5°
- 12° (C)
|
| |
|
|
Reds
|
Rosé |
Rosé |
50°
- 52° (F)
|
10°
- 11° (C)
|
|
|
Light-Bodied
Red Wines |
Loire, Beaujolais, Gamay
|
54°
- 57° (F)
|
12°
- 14° (C)
|
| Full-Bodied
Sweet Wines |
Port,
Sherry |
57°
- 58° (F)
|
14°
- 14.5° (C)
|
| 58-61º
Medium-Bodied Red Wines |
Merlot,
Chianti |
58°
- 61° (F)
|
14.5°
- 16° (C)
|
| Great
Full-Bodied Red Wines |
Bordeaux,
Cabernet Sauvignon, Syrah |
61°
- 64° (F)
|
16°
- 18° (C)
|
| |
|
|
|
This list is only a guide to the optimal temperature for
serving the wines. Your own experience with a specific
wine should dictate the temperature for serving of a specific
wine in your cellar. Whatever you do, try to serve any
white wine at 55°F
(13°C)
or below and any red wine below 68°F
(20°C) and maintain it at the serving temperature
until fully consummed
|
|
|
