Wine temperature

Wine temperature

Tasting a wine at the ideal temperature is essential in order to appreciate all its contours, this page is devoted to the temperature of the wines. Often, wines are served that are too cold, for wines which are normally to be drunk chilled, or too hot, for wines which are normally to be drunk at room temperature. With this article, I will try to help you to better consume the wine from your cellar, use this wine temperature page without moderation, it will allow you to be as close as possible to the realities of wines and these customs.

The temperature of the wines is a major factor in the accompaniment of the tasting. Not always easy, but anticipation is essential: taking out a wine several hours before so that it is chambered (room temperature) is surely the easiest rule to follow. Certain wines, often whites or rosés, must have a cooler temperature, and require a passage in your refrigerator. refrigerator will not jostle the wine. Today, you can easily find tools to keep wine at the right temperature (ceramic or stainless steel cubes, ice cube bags), although the bucket with ice cubes remains, for me, the ideal tool.

To help you choose the right wine temperature, I leave you this table, it will help you in your choice.And don’t forget that the temperature of the wines is essential in the tasting of a wine.

Some rules to help you manage the temperature of the wines:

Lower the temperature of the wines in the refrigerator

  • from 11 ° to 8 ° allow about 3 hours
  • from 14 ° to 8 ° allow about 4 hours 30 minutes
  • from 12 ° to 8 ° allow about 6 hours

Raise the temperature of the wines in the dining room in order to bedroom

  • from 10 ° to 16 ° allow about 2 hours
  • from 10 ° to 18 ° allow about 3 hours
  • from 13 ° to 18 ° allow about 2 hours
  • from 16 ° to 18 ° allow about 1 hour

Temperature change of wines on the table

  • Ambient temperature of the room 20 °: 1.5 ° per half hour
  • Room temperature 25 °: 2 ° per half hour

6 ° C


7-8 ° C

  • WHITE: Simple champagnes and sparkling wines. Muscat.

Simple sweet wines

  • ROSES: Simple rosé champagnes and other rosé sparkling wines.

9-10 ° C

  • WHITE: Alsace late harvest. Sweet wines.

Light or acidic dry white wines.

  • ROSES: Light rosés.

11-12 ° C

  • WHITE: Dry white wines. Semi-dry white wines: vouvray,

Pinot gris from Alsace, gewurztraminer.
Fine champagnes. Fine sweet wines. Noble grains.

  • ROSES: Fine rosé champagnes. Classic rosé wines.
  • REDS: Light and fruity red wines.

13-14 ° C

  • WHITE: Best dry white wines. Yellow wines and

other oxidative style wines.

  • ROSES: Clarets from Bordeaux. Structured rosé wines.

Rosé Burgundies.

  • REDS: Beaujolais and slightly tannic wines.

Banyuls and other natural sweet wines.

15-16 ° C

  • WHITE: Aged wines with an oxidative style.
  • ROSES: Bourgognes, Rhône, Loire and

red wines of medium structure.

17-18 ° C

  • REDS: Bordeaux and all red wines with a

good structure. Ports.

19-20 ° C

  • RED:

Exceptional and evolved wines.

To help you all the pages on wine:

The temperatures

The vintages

The grape varieties

The capacities </h3

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