Storing and Serving Red and White Wines
Wine connoisseurs are careful to store wines at specific temperatures depending on the type. Whites are generally chilled more than reds. Here’s a guide for the optimal storage temperatures for various wines.
|Temperature in °F||Types of wines||Examples|
|63 to 65||Rich, warm reds||Bordeaux, Shiraz, Rhone, Cabernet Sauvignon, Burgundy|
|57 to 61||Light to medium reds||Pinot Noir, Chianti, Zinfandel, Madeira, Chinon|
|54||Fruity reds||Beaujolais, Valpolicella|
|52||Full-bodied whites||White Burgundy|
|48 to 50||Light to medium whites||Chardonnay, Sauvignon Blanc, Chablis|
|43 to 47||Sparkling wines||Champagne, Muscats, Cava, Sauternes|
If you own a wine cooler, there’s a helpful tip for serving reds and whites. For red wines, put them in to chill 20 minutes before serving. For white wines, keep them chilled and pull them out 20 minutes before serving. As a rule of thumb, no wine should be consumed warmer than 68°F.
Chart information found at Better Tasting Wine.
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