Red wines at room temperature, white wines in the fridge... right? Well, I think it's time to clear things up a little.

The temperature at which wine is served is crucial as it will directly affect the sensations that it will deliver while tasting it. In fact, the lower the temperature, the weaker the feeling of warmth due to the alcohol content, but the stronger the flavour (saltiness), the freshness (acidity) and tannin. By contrast, raising the temperature will achieve the opposite result: the wine will feel less fresh and acid, but the taste of alcohol will be more marked, as well as any possible residual sugar content (sweet sensation).

This short introduction is necessary to understand that not every white wine should be served ice-cold. Indeed, it would be a waste to serve an aged white wine of great texture at the wrong temperature, since neither the flavour nor the aroma of a drink can be felt below 5°C. Notice that this is also why Vodka is served at such low temperatures in clubs.

Conversely, I can assure you that it is equally annoying to taste a wine of great texture served at a too high temperature. If a red wine is served at room temperature when room temperature is 92°C in the shade, you may as well add an orange peel and some clove to get yourself a great mulled wine.

Dry and sweet sparkling wines


Dry, young and fruited white wines


Dry aromatic white wines, semi-sweet wines

Sweet and fortified white wines, rosé wines


Very textured white wines


Delicate, fruited and a bit tannic red wines

Sweet and fortified red wines


Medium texture and tannin wines


Long aged, richly textured, tannic red wines


After this simple summary, let me ask you one question: how many of you would shower with icy water?