Cave Leyvraz & Stevens - Viticulteurs-Encaveurs, Vins bios, Domaine des Bossons, Domaine du Vieux-Clocher, Peissy Geneve Suisse

A Guide To Wine Temperature

As a wine merchant, I am often asked by customers and friends about the correct temperature at which wine should be served. There seems to be a common misconception that white wine should be served chilled to within an inch of their life, and that reds should be heated up as much as possible. A slight exaggeration, perhaps, but often scarily close to what people do.

The truth of the matter is that white wines are generally best between 8°C and 10°C - 4°C warmer than your average fridge. You could either take the wine out of the fridge about half an hour before you plan on serving it. Or just put it in the fridge for an hour prior to service, as this will chill it sufficiently but not too much.

Regarding red wines, they show best at around 17°C and 18°C. Many people say that reds should be served at room temperature but then forget that 'room temperature' as a phrase was coined in Victorian times when rooms were much colder than nowadays. Unless you store your red wines in a cellar or other temperature controlled area, it is very, very unlikely you will need to warm them prior to serving. You may well, however, want to chill them slightly so you taste the best the wine has to offer. This opens a world of misguided snobbery – many people look down on those who choose to chill their red wine, when in fact the latter is probably aiming to serve the wine at a more suitable temperature.

While these are considered to be the best temperatures for serving wines, it is more important that they are enjoyed by the drinker. If you enjoy white wines very cold or at room temperature, or prefer reds chilled - stick with what you like! The ideal temperatures should be adhered to by restaurants and at tastings, but at home, you should have your wines however you like them most.