A List of Wines and their Ideal Serving Temperatures


image credit: Drunken Monkey (Flickr.com)

Here are the details of how cold your wines should be when served. We all know that each type of wine taste their best when served in their ideal temperature. This is because the tannin, acid or alcohol content of the wine will prevail when its temperature is not the ideal one when drunk.

Red Wines                     Ideal Serving Temperature

Bordeaux –                     65 degrees Fahrenheit

Burgundy –                      63 degrees Fahrenheit

Cabernet Sauvignon –     63 degrees Fahrenheit

Red Zinfandel –               59 degrees Fahrenheit

Chianti –                          59 degrees Fahrenheit

Pinot Noir –                      61 degrees Fahrenheit

Shiraz (Syrah) –               64 degrees Fahrenheit

Beaujolais –                     54 degrees Fahrenheit

White Zinfandel –             48 degrees Fahrenheit


White Wines                   Ideal Serving Temperature

Riesling –                         54 degrees Fahrenheit

White Bordeaux –              52 degrees Fahrenheit

White Burgundy –             52 degrees Fahrenheit

Chardonnay –                   50 degrees Fahrenheit

Sauvignon Blanc –            53 degrees Fahrenheit

Chablis –                           53 degrees Fahrenheit

Sparkling Wine              Ideal Drinking Temperature

Champagne –                 45 degrees Fahrenheit

Asti –                               41 degrees Fahrenheit

Sweet Sparkling Wines – 41 degrees


Dessert Wines              Ideal Drinking Temperature

Vintage Port –                66 degrees Fahrenheit

Tawny –                          54 degrees Fahrenheit

Icewine –                         43 degrees Fahrenheit


Rose wines – All rose wines are best served chilled.

What’s the Right Temperature for Serving Wines?


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Not all wines are meant to be served chilled, and not all of them are designed to be drunk at room temperature.

Each type of wine has an ideal temperature that makes it savory when gulped. Here are some rules:

1. The general rule is to serve white wines chilled and red wines served at room temperature.

2. The best temperature for serving Chardonnay is 11 – 12 degrees centigrade. Giving the wine away at 10 degrees and below will likely make it lose its flavor and aroma.

3. Red wine that is served at 25 degrees is likely lacking in finesse and freshness, and you might sense nothing more than the overpowering presence of alcohol. Putting your red in the refrigerator for 20 to 25 minutes is enough to cool it down a bit. If you happen to make your red stay in the ref long enough, it would make sense if you let it out for about 15 minutes before serving time.

3. It is best for white wines to be refrigerated for 2 to 3 hours before serving. But you should see to it that its temperature does not go lower than 5 degrees. A super cool white can make you feel nothing in the palate but its acidity.

4. To avoid over-chilling your white wine, it would be better not to put it in the refrigerator if you leave for work in the morning and drink the wine when you come back in the evening. A good option would be to fill a bucket with ice and water as you get home and drop your white wine in. It will bring your white to the perfect drinking temperature you’ve always wanted.

These are the rules, but they don’t have to prevail over your personal preferences. You might look weird breaking them, but who cares? It’s your own satisfaction that matters. Cheers!

Serving Red Wine


image credit: Carol (flickr.com)

Red wine is one of the oldest, most popular, and best-tasting wines in the world. Consumed regularly in the right quantity, it is beneficial to health. But how much is really enough? Is there really a proper way to serve red wine for one to be able to savor its taste and enjoy its benefits? Please read on while we try to unravel the secrets of serving red wine.

The Healthy Serving Quantity

I don’t know who set it, but the standard quantity for serving wine is five ounces. For a regular red wine, this translates to 127 calories. According to recent study, the shape, size, and position of your wineglass have a big influence on the how much wine you pour into it. The study further said that the use of a wide glass accounts for 12 percent more wine than using a standard one. The same study says that another 12 percent is added to the glass if you hold the glass while pouring rather than have it placed on the table.

That being said, if you drink every night with a large glass, you will be drinking 12 percent more of what’s required by your body. When these extras accumulate, they can possibly take a toll on your health. Those extra calories have the likelihood of increasing your risk to certain diseases.


Red wines are quite known to accumulate sediments while they are in the bottle. To avoid drinking the sediments, some wine makers recommend decanting. Decanting refers to the gradual pouring of the wine from one container to another minus the sediment. The receiving container is usually made of glass with a wide bottom. It should be able to provide plenty of airspace to allow the wine to interact with oxygen. This helps the wine to develop its flavor and emit its aroma. Decanting is a nice way of enhancing the wine and getting rid of the sediment before it is served.

Additional Notes:

The ideal temperature for serving red wine is between 60 and 65 degrees Fahrenheit. When drinking red wine, you should prefer a narrow wine glass. Always pour the wine with the glass on the table and not in your hand. When pouring to traditional red wine glasses, you should stop when the wine reaches the widest part of the glass. This should give you about four or five ounces of red wine. Always remember that a 750-bottle red wine should last five nights. It consists of five servings of four to five ounces.

You will know more about red wine by looking at this Winemarket page.


You may also like:


How to Serve Wine 101: Tips on the Perfect Serving Temperature (winespectator.com)

Should Red Wine Be Served at Room Temperature? (chow.com)

Video – How to open and serve a bottle of red wine (youtube.com)

Taking Pictures of Your Food – Is It Okay?


Photo Credit: Shannon Prickett (Flickr.com)

I believe people taking pictures of their food before devouring them is a strange phenomenon. Nevertheless, I don’t totally think it’s a bad thing, especially if you’re a foodie like me who probably uses the pictures as part of a food blog or any kind of documentary.

If you’re talking about taking pictures of food for the sake of, well, simply taking pictures, I don’t think it’s a sensible thing to do. For one, the resulting photos will probably be just codswallop anyway. It’s also not a good idea to waste several seconds (or minutes) trying to come up with the best shot because by the moment you’re done, your food had already turn cold.


Again, I’m not totally against the practice, especially since I also do it. However, I do it only on these conditions:


1.)I take the photos and post them online, but only for really close friends or relatives to see – and only for some really, really, really good reason.


2.)I post the photos online in public view, but only if it’s going to be part of some sensible article I’m going to create for my food blog.


I believe it is only on these strict conditions anybody should take pictures of their food, especially when they’re eating at a public restaurant. If you’re going to take pictures of your food and plan to post it online only so that people will know you’re eating at some expensive diner, forget it, because nobody would really care and you will only make a fool of yourself. Believe me.