A question that was asked at our recent tasting was asking what is the best temperature to serve white wine.
White wines will last better at different temperature ranges depending on the style. It is not just a matter of serving them straight from the fridge.
Here are our suggestions:
When considering the best serving temperature of wine, first you need to know if the wine:
- has been matured in oak or not
- is light bodied or full bodied.
The back label should tell you this. However, you are still uncertain, just ask.
The effect of chilling your wines is that the colder your wine, the more the acid and any tannin, the structure of your wine, is emphasised.
The warmer you serve your white wine, the more the fruit characters will shine through. Too cold and a white wine will lack aroma and flavour. Texturally, many white wines will feel more acidic, almost ‘hard’ in your mouth the more they are chilled. This can be refreshing. However, a white wine can feel softer if the temperature keeps the wine in balance between the fruit and the acid,
It is important to get your white wines at the right temperature that makes all the wines characters seem in balance. That is, that the flavours taste enjoyable, the acid is not too sharp and any oak flavour is soft and creamy.
What to do if you don’t have a wine thermometer!
No need to rush out and buy one….
In short, a rule of thumb is that straight out of the fridge will be 4-6oC. It will depend on the temperature of where you are serving the wine.
The difference might be that on a hot day, if the wine is left to sit in your glass for just 5-7 minutes it will reach around 10oC. On a cool day it may take 10-12 minutes to get to around 10-12oC. Or if the bottle is left without being in a wine cooler on the table for 25 – 30 minutes on a cool day (15 minutes on a warm day). Of course, if you are trying to keep your wine chilled, a wine bucket with ice and water is a great suggestion.
Unquestionably, a couple of degrees out is not a big deal.
Oak
Balance is particularly important with regards to wines that are oaked. Specifically, those wines will taste ‘harder’ and the oak will be more dominant in a colder wine and therefore, they need to be enjoyed a little warmer. Ideally, oaked wines should be served between 8 and 12oC.
For instance a Rioja Blanco is quite likely to have been matured in oak.
(Please click here to discover more about Rioja Blanco)
Fruitiness
If you enjoy your wines more fruity, then you should serve your wine more at the warmer end of the temperature scale. The zone from 8-10oC will enhance the fruit in your wine.
Alternatively, if your wine is very fruity, it can also withstand being chilled more. For example, a Riesling or a Sauvignon Blanc. That makes them a great choice if you prefer your wines to be very chilled …. or you wish to drink your wine straight from the fridge.
Body
A light bodied wine, such as a Pinot Grigio will survive a good chilling. Again, the fuller the body, the more fuller that wine will seem just a few degrees warmer. If a fuller bodied white is too cold, the wine will seem ‘harsh, neutral, even sour’.
Just a note on ….. Sparkling wine
Lastly, sparkling wine can handle being more chilled. A good rule of thumb is that a non-vintage sparkling wine, particularly Prosecco, can be well chilled between 6-8oC. Indeed, some Prosecco taste better at 6oC particularly if it has an Extra Dry level of sweetness. A vintage sparkling wine can be served on the warmer end of the scale to better appreciate the complexity of flavours here 8-12oC. Moreover, a more mature, prestige Champagne can be served between 10-12oC.
Cheers!
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