Temperature chart
| Wine | Serve at | Examples |
|---|---|---|
| Sparkling | 40-48°F (4-9°C) | Champagne, Prosecco, Cava |
| Light, crisp whites & rosé | 45-50°F (7-10°C) | Sauvignon Blanc, Pinot Grigio, rosé |
| Rich whites | 50-55°F (10-13°C) | Oaked Chardonnay, Viognier |
| Light reds | 54-60°F (12-16°C) | Pinot Noir, Beaujolais |
| Medium & full reds | 60-65°F (16-18°C) | Cabernet, Syrah, Malbec |
| Sweet & fortified | 45-64°F | Sauternes chilled; Port cellar-cool |
The 20-minute rule
- Whites: take them out of the fridge 20 minutes before serving.
- Reds: put them in the fridge 20 minutes before serving.
Quick chill
An ice bucket with ice, water and a handful of salt chills a bottle in about 15 minutes: far faster than the freezer. Don’t forget it in the freezer; it can push the cork out or crack the bottle.
