The Best Temperature to Serve Wine

Serving wine at the right temperature changes how it tastes. Too warm and it can feel heavy or flat. Too cold and the flavours become muted. Getting this right is one of the simplest ways to improve your experience.

Red wine is often served too warm. The idea of “room temperature” comes from much cooler European climates. In most Australian homes, that results in wine being a few degrees too high. A slightly cooler temperature helps bring out structure and balance, especially in Shiraz.

White wine tends to go the other way. It is often served straight from the fridge, which can make it feel closed and less expressive. Allowing it to sit for a short time before serving helps open up the flavours and texture.

Sparkling wine should be well chilled, but not icy cold. If it is too cold, the bubbles and aromatics are less noticeable. A consistent, cool temperature is what you are aiming for.

You do not need specialised equipment. A short time in the fridge or a few minutes out on the bench is usually enough to adjust temperature. Small changes can make a noticeable difference.

Once you start paying attention to this, it becomes second nature. The same bottle of wine can taste quite different depending on how it is served. That is why temperature is worth getting right.