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The Right Temperatures to Serve Red and White Wines

on 09/05/14 at 10:33 am


indexIf you’re serving your red wines at room temperature and your whites straight out of the fridge, you’re probably doing it wrong.

Wine temperature is a lot more important than most people realize; it can dramatically affect how you experience flavor and aroma.

When served too warm, red wines lose their nuance, coming across as flat, jammy and high in alcohol. Whites, on the other hand, are often poured too cold, which masks their flavor and makes them taste one-dimensional.

Get your wine temperatures right and tight with our handy cheat sheet for the best possible sipping experience:

Crisp, light-bodied whites (like Pinot Gris and Sauvignon Blanc), sparklers and rosés: Serve ’em cold, straight out of the fridge, and they’ll warm in the glass to about 40 to 50°F.