At what temperature should wine be served?

Temperature changes everything: too cold, a wine closes up and loses its aromas; too warm, the alcohol dominates and the wine feels heavy.

The right temperatures

• Crisp whites and rosés: 8 to 10 °C.
• Fine white wines: 10 to 12 °C.
• Light, fruity reds: 12 to 14 °C.
• Structured reds: 16 to 18 °C.
• Cognac: at room temperature, without ice to enjoy it fully.

Our winemakers state it on their technical sheets: 8 °C for our single-varietal whites (Chardonnay, Sauvignon, Viognier), 16 °C for our single-varietal reds (Syrah, Grenache, Merlot, Pinot Noir). You will find this temperature at the top of each product page in the shop when it is known.

Simple tips

Chilling

Two hours in the fridge for a white, or a quarter of an hour in a bucket of water and ice. Never in the freezer: the shock damages the wine.

“Room temperature” reds

Room temperature used to mean rooms at around 16 °C. A red taken from a heated room is often too warm: ten minutes in the fridge restores its freshness.

In the glass

Wine warms up by one or two degrees in the glass: serve it slightly cooler than the target temperature.