Tips to get your wine just at the right temperature

The Wine right temperature

What happens when you suddenly have unexpected guests, or are just in the mood for a glass of your favorite and it’s not at the right temperature? Here are a few tips to get your whites to chill fast and to get your reds to the perfect temperature. Remember that the aroma and the flavour of what you have in that bottle will depend on the temperature you serve it at! Can you start feeling the pressure? 


To bring a white wine to the ideal temperature the trick is ice, water and salt. Apparently salt accelerates the cooling procedure. If you happen to run into this situation often, make ice cubes directly with salt. This is the fastest way. Or melt salt in cold water, dip in a couple of paper towels, wrap them around the bottle and stick it in the freezer….it works!


If you placed a red in the fridge by mistake (dreadful mistake…but just for the purpose of the blog let’s say you did), or left it somewhere in the cellar and its too cold to drink, take a napkin (cloth is better), dip it in hot water and then wrap it around the bottle.

Remember that serving wine at the right temperature makes all the difference in the world.

Bubbles need to be “Ice Cold”, so serve them between 5-10° C

White wine should be served “Fridge Cold”, between  7-13°C

Light Reds/Rosè should be served “Cool”, between 12-16°C

Sweet “passito” wines give their best between 12-18° C

Reds range between 14-22°C depending on which red you have in the bottle:

  • Young and with low tannins: 15-17°C
  • Structured reds with a body: 18-20°C
  • Reds with tannins that have done oak: 18-22°C

You might laugh ( I used to before becoming a Sommelier) at the thought of all these different temperatures for wine. But it all makes perfect sense.

If a white wine is served to cold, the aromas and flavours of that wine are disguised making the wine seem simple. If one the other hand the white wine is served too warm, it will loose it’s structure.

The same goes for red. If too cold the aromas will be masked making the wine seem tannic, acidic and bitter. If served too warm you palate will perceive  it as flat, over alcoholic and not pleasant.

So, with this in mind, use

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