Wine & cellar advice

Serving temperatures by wine type

Champagne

Champagne is served between 8 and 10°C. Below 6°C, aromas are masked by the cold; above 12°C, effervescence becomes aggressive and alcohol aromas emerge.

Whites and rosés

A dry white is served between 8 and 12°C depending on its structure — a crisp, aromatic white cooler, an oak-aged white closer to 12°C to avoid muting its aromas. Rosé is generally served between 8 and 10°C, a range close to that of white wine.

Light and structured reds

A light red (low in tannins, such as certain Pinot Noir) is served between 14 and 16°C, whereas a structured and tannic red benefits from being served between 16 and 18°C — never at heated room temperature, often above 20°C, which accentuates the perception of alcohol.

A wine served too cold closes off its aromas; a wine served too warm exaggerates them in an unbalanced way.