Wine Serving Temperature Chart

TLDR: Most whites and rosé 45 to 50°F. Most reds 58 to 62°F. Champagne 43 to 47°F. Vintage Champagne and full reds a little warmer.
Common mistake: people park gifted Champagne in a warm kitchen cabinet for years. Heat and light cook the wine, flatten bubbles, and dry the cork. If you are not drinking it soon, store cool and dark. Short term is fine in the fridge.
Tools that help: Coravin lets you pour without pulling the cork. Still wines: Timeless and Pivot. Bubbles: Coravin Sparkling.

Jump to: Sparkling | White | Rosé | Red | Fortified | Vermouth

Category Target °F Target °C Notes Shop
Sparkling
Champagne Brut NV 43 to 47 6 to 8 Keeps mousse crisp for house pours and gifts.
Champagne vintage or prestige 47 to 52 8 to 11 Warmer to show complexity and lees character.
Prosecco, Cava, Lambrusco secco 43 to 47 6 to 8 Fresh and fruity styles like it colder.
Moscato d’Asti and other sweet sparkling 41 to 45 5 to 7 Cold keeps sweetness in check.
White
Crisp and aromatic 45 to 49 7 to 9 Sauvignon Blanc, Albariño, dry Riesling, Txakolina, Pinot Grigio.
Medium body 47 to 51 8 to 11 Chenin dry, Grüner, Soave, White Bordeaux.
Rich or oaked 50 to 55 10 to 13 Chardonnay, white Burgundy, white Rhône, Rioja Blanco with oak.
Off dry to sweet still whites 43 to 48 6 to 9 Kabinett to Spätlese Riesling, Vouvray demi sec.
Late harvest dessert whites 41 to 45 5 to 7 Sauternes, Beerenauslese, Tokaji.
Rosé
Most styles 45 to 50 7 to 10 Pale Provence closer to 45. Deeper styles closer to 50.
Red
Light body and chillable 55 to 60 13 to 16 Beaujolais, Pinot Noir, Frappato.
Medium body 58 to 62 14 to 17 Chianti Classico, Rioja Crianza, Grenache, Merlot.
Full body or high tannin 60 to 65 16 to 18 Cabernet Sauvignon, Syrah, Malbec, young Bordeaux, young Barolo.
Mature older reds About 57 to 60 14 to 16 Serve a touch warmer than the low end after a gentle decant.
Fortified
Sherry Fino and Manzanilla 41 to 45 5 to 7 Keep cold and drink fresh after opening.
Sherry Amontillado and Palo Cortado 55 to 60 13 to 16 Nutty styles show better a little warmer.
Sherry Oloroso 60 to 64 16 to 18 Serve near cellar temp to open aromas.
Cream or PX 50 to 55 10 to 13 Cool enough to balance sweetness.
Port Ruby, LBV, Vintage 60 to 65 16 to 18 Decant sediment for Vintage Port.
Port Tawny aged 55 to 60 13 to 16 Oxidative style prefers slightly cooler service.
White Port 45 to 50 7 to 10 Excellent as a highball with tonic and lemon.
Madeira 54 to 63 by style 12 to 17 Sercial 54 to 57, Verdelho 55 to 59, Bual 57 to 61, Malmsey 59 to 63.
Vermouth
Dry, Bianco, Sweet red 40 to 55 by style 4 to 13 Dry 40 to 45, Bianco 42 to 48, Sweet red 45 to 55.

Last updated: 2025 08 21