Do you put a bottle of your favorite Chardonnay in the refrigerator in order to reduce the temperature so it will be really (and I mean really) cold? Do you sometimes put ice in your Pinot Grigio because you consider it too warm? Are you one of those wine lovers who keeps your favorite Cabernet Sauvignon on the kitchen counter because someone once said to store it at “room temperature”?
If you answer “ummm, yes” to any of the above, don’t worry because there are plenty of wine lovers who do the same thing. But now it’s time to rethink the chill factor and learn the correct storing and serving temperatures for wine. Why? Served at the optimum temperature, the fruit in red wine will be more prevalent, tannins may be softer, and the complexity of the juice will be that much more enjoyable. The aromas of white wine will be more intense as will be the nuances of its fresh or fruity flavors. If wine is too cold or too warm, the true expression of the grapes is lost. In essence, you want a wine stored correctly and served at a temperature which enhances the tastes. So what should you do? Read on…
White Wine
Store and Serve Lightly Chilled (50-55 degrees F/10-13 degrees C)
Medium and full bodied oaked white wine such as Chardonnay, Chablis, Riesling, Dry Rose, and Fume Blanc.
Store and Serve Chilled (45-50 degrees F/7-10 degrees C)
Light and medium bodied whites such as Muscadet, Pinot Grigio, Pinot Gris, Sauvignon Blanc, and unoaked Chardonnay.
If you don’t have a wine refrigerator, put the bottle in your kitchen fridge for two hours until the bottle is cold to the touch…then take it out thirty minutes before serving.
Store and Serve Well Chilled (43-50 degrees F/6-10 degrees C)
Sparkling wines including Champagne, Cava, Prosecco, and Asti.
Store and Serve Well Chilled (43-45 degrees F/6-7 degrees C)
Sweet and dessert wines such as Sauternes, Ice Wine, Sweet Muscat, Vinho Verde, German Spatlese and Auslese, and Late Harvest Riesling.
Again, if you don’t have a wine fridge, chill your bottle for three hours in the kitchen refrigerator and take it out thirty minutes before serving.
Red Wine
Store at Room Temperature (59-64 degrees F/15-18 degrees C)
I don’t know about you, but the temperature in my house is not 59 degrees and I don’t live in a Loire Valley castle! The “room temperature” tag was used before central heating and air conditioning were prevalent .
Although I have a wine refrigerator in my kitchen set for reds at 62 degrees, you can easily keep your medium and full bodied red wines such as Cabernet Sauvignon, Rioja, Syrah, Shiraz, Chianti, and Zinfandel in your cool basement or cellar. Just check the temperature often.
Remove the bottle from the refrigerator, open, and let the wine breathe for around thirty minutes before serving.
Store and Serve Lightly Chilled (55 degrees F/13 degrees C)
Light bodied reds such as Beaujolais, Pinot Noir, Merlot, Tawny and Non-Vintage Port, and Valpolicello.
I keep these wines in my cellar (I mean basement…) to maintain that temperature but you can put the bottles in the refrigerator prior to serving for 20 – 30 minutes.
Simple Tips to Remember
Fill an ice bucket with ½ ice and ½ water. In ten minutes your white wine will be chilled and in two minutes your full bodied red wine will be perfect…assuming you put both in the bucket while the wines are at room temperature.
Hold the glass by the stem to maintain the chill or cup the bowl of the glass with your hands to keep it warm.
Placing the wine bottle in the refrigerator will reduce the temperature 4-5 degrees for each ½ hour for the first 60-90 minutes.
Wine is meant to be enjoyed! Follow these simple temperature guidelines for storing and serving to enhance your pleasure of what I consider our most noble drink.
Cheers~ Cindy
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