Serving /Drinking Temperatures

A Guide to help get the best flavour out of your Wine.

Any wines drunk above 25 degrees will certainly be wasteful as the wine will be oxidizing and killing all its flavours. (May as well have a cup of tea)
Drinking wines above 20 degrees will start to make the wines seem stewed and for cheaper wines appear over ripeness, like rotting fruit aromas.

Vintage Ports / Tawny Ports / Big Full bodied Reds / Sherry/ Brandy & Cognac. (14 up to 19 degrees)

Pinot Noir / Medium to Full Bodied Reds / Cabernet Sauvignon. (13 up to 17 degrees)

Medium Bodied Reds / Shiraz & Top Shelf Whites. (12 up to 15 degrees)

Lighter style reds / Merlots / Blended reds. (10 up to 15 degrees)

Most Dry Whites -light to medium bodied / Rose. (8 up to 12 degrees)

Champagnes /Sparkling /Sweeter style whites. (5 up to 10 degrees)

Sauternes / Botrytis Styles (4 up to 10 degrees). Muscat / Tokay. (4 up to 18 degrees)

Any wines served below 4 degrees Celsius will certainly start killing off the flavours of the wine and it would be cheaper to drink water.

If you believe your wine is too cold then it will always warm up a little while holding the glass in your hands and also the temperature of the environment around you.