When offered wine to taste in a restaurant, part of what you should be checking for is to ensure it is being served at the correct temperature. Don't be embarrassed to ask for a bottle to be chilled for longer; or if it's too cold, to ask the waiter to leave the bottle on the table.
The table below shows the ideal temperatures for serving wine and the amount of time required for chilling in the fridge to bring the temperature down from room temperature. Do bear in mind, however, that refrigeration temperatures vary depending on the settings and how full the refrigerator is. Traditional fridges are coldest near the ice box, larder models at the bottom, whilst the warmest part of a fridge is the door.
| Ideal Serving Temperature |
Wine |
Chill in the fridge for ... |
| 20 °C |
(Standard Room Temperature) |
|
| 19 °C |
Vintage Port; Sweet, dark Sherry |
5 minutes |
| 18 °C |
Syrah / Shiraz, Bordeaux |
10 minutes |
| 17 °C |
Cabernet Sauvignon, Red Burgundy |
15 minutes |
| 16 °C |
Pinot Noir, Rioja |
20 minutes |
| 15 °C |
Zinfandel, Chianti |
25 minutes |
| 14 °C |
Tawny/NV Port, Marsala, Madeira |
30 minutes |
| 12 °C |
Rosé wines, Beaujolais |
40 minutes |
| 11 °C |
Sauternes, Viognier |
50 minutes |
| 10 °C |
Fino or Manzanilla Sherry |
1 hour |
| 9 °C |
Chardonnay |
1 - 1.5 hours |
| 8 °C |
Riesling |
1.5 hours |
| 7 °C |
Champagne |
2 hours |
| 6 °C |
Ice Wines |
2 - 3 hours |
| 5 °C |
Asti Spumanti |
3 hours |
|
|
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|
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