Serving your favourite bottle of wine a few degrees over or under the ideal temperature seems minor. Wrong! If you try the same wine at two temperatures, you’ll taste the difference. Simply pouring wine into a glass can raise its temperature by a surprising 3°F. So, temperature DOES in fact matter.  

This guide explores the nuances and how temperature shapes the taste experience. After all, having a glass of wine is not just about sipping, it’s about savouring.  

The Impact of Temperature on Wine

Getting the most out of your wine means nailing the right serving temperature. Go too cold or too warm, and you risk missing out on the wine's character.  

Your nose plays a big part in your wine-tasting adventure. The aromas you’re experiencing, which are the beautiful scents, are affected by temperature. A cold wine holds back on its aroma because fewer compounds get released. On the flip side, a warmer wine is like unlocking a treasure chest of scents, letting you savour the full aromatic potential.  

Now, let’s talk about the ideal temperatures to serve your favourite wines, from red and white to rosé and sparkling.  

Chilling Red

Red wine, a staple for many connoisseurs, unveils its true character when served at the right temperature.  

The general rule of thumb is to serve lighter reds, such as Pinot Noir, slightly chilled at 55°F (13°C). These wines thrive in a cooler environment that allows their delicate flavours to shine. On the other hand, heavier reds like Merlot or Cabernet Sauvignon demand a slightly warmer 60°F (16°C) serving temperature. This subtle difference can accentuate the richness of these wines without overpowering their nuanced aromas.