What is the best temperature to serve wine?
Everyone knows that one serves whites chilled and not reds.
However I often find that whites just out of the fridge are too cold.
I had this confirmed when looking at wine folly
(PS, I really like this website, checkout some other really great videos from Madeline Puckette at https://winefolly.com, she is a joy to watch).
She recommends taking a bottle of white out of the fridge about half an hour before serving.
I sometime have to ‘warm up’ my reds. If it is winter, and I have just brought one up from the cellar, it is a bit chilled. I sometime leave it by the fire to warm up.
There is a list of ideal temperatures on this site. Unfortunately, being an American site, it give this in Fahrenheit
So here are some conversions
62⁰-68⁰ Fahrenheit = 16.7⁰C – 20⁰ Celsius
49⁰-55⁰ Fahrenheit = 9.5⁰ -12.8⁰ Celsius
However, even within colours, there are recommended temperatures for different types of reds and whites. I discovered this last Xmas, when I got a wine thermometer for a present.
You put this on the neck of the bottle, and the temperature (in Celsius) lights up. And it has markings for which temperature types of wine should be.
According to this thermometer, a Cote de Rhone should be served slightly chilled at around 14 whilst a red Bordeaux should be at around 22⁰C.
I will have to try this when I do some tastings and reviews of some Cote de Rhones (coming later in 2019).
As Madeline said, white wine should not be too chilled.
According to my wine thermometer, a dry white should be around 10⁰C.
Oh look, a perfect temperature of 10⁰C for a dry white such as a Muscadet Sèvre-et-Maine (reviews coming soon).
The thermometer recommends that sweet wines should be chilled a bit more, to about 6⁰C or 8⁰C, whilst a rosé a bit less, to around 12⁰C .
A useful tool to aid serving wine at the right temperature.
Or find your nearest stockist at Kitchencraft.