Instructions for the User
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7.7.1 White wines
White wines are generally more acidic than reds and contain less tannin.
To be enjoyed at its best, an acidic drink should usually be stored at a slightly lower temperature than
other types, and so these wines should be stored at a temperature between 10°C and 14°C.
Young, fresh, aromatic white wines can be served at a temperature as low as 10°C, while for less
aromatic wines 12°C is recommended. For full, mature white wines which have aged in the bottle for a
few years, higher temperatures are acceptable and they can be served at between 12°C and 14°C.
Serving a white wine at a higher temperature means emphasising its “sweet” properties, while the acidity
and sharpness considered pleasant and desirable in wines of this kind will be less noticeable.
7.7.2 Rosé wines
Generally, the rules for serving rosé wines are the same as for whites. However, it is important to
consider these wines' tannin content and serve them at a higher temperature if necessary so that their
flavour is not too sharp. Tannin content permitting, young, fresh rosé wines are served between 10°C
and 12°C, while more robust, full-bodied types, including more mature wines, can be served between
12°C and 14°C.
7.7.3 Red wines
The serving temperature for red wines depends on a great deal of factors, but in view of their higher
tannin and lower acidity than whites, they are usually served at higher temperatures. Young red wines
with low tannin are usually served between 14° and 16°C, while for more full-bodied types 16°C or in
exceptional cases even 18°C may be recommended.
Young, red wines with low tannin and a fairly uncomplicated structure can be served at between 12°C
and 14°C without tasting too sharp, and will still be very pleasant. This rule certainly applies to “nouveau”
wines, made by a special method which reduces their tannin content; they can be appreciated to the full
at cooler temperatures than other red wines.
7.7.4 Sparkling wines
In view of large number of types of sparkling wines on the market, there would be little sense in laying
down one rule to fit them all. Sweet, aromatic white sparkling wines can be served at a temperature as
low as 8°C; their aromatic nature means they are excellent at low temperatures.
Sweet red sparkling wines such as Brachetto may be served at temperatures between 10°C and 12°C;
here again, the more aromatic sparkling wines are suitable for lower temperatures, even down to 8°C,
while those with a slightly higher tannin content require temperatures as high as 14°C.
Dry sparkling wines made by the “Charmat method” or “Martinotti method”, such as some Prosecco
wines, can be served at temperatures between 8°C and 10°C.
Sparkling wines made by the “traditional method” and the “méthode Champenoise”, such as
Champagne, require special consideration. In general these sparkling wines are served at temperatures
between 8°C and 10°C. However, for prestige wines marked with the vintage, or sparkling wines that
have been aged for a long time, even 12°C may be advisable to allow the development of the complex
bouquet that has been slowly and painstakingly built up over the years.
7.7.5 Dessert wines and fortified wines
These two types of wine generally both contain a high alcohol percentage and they are both often also
sweet. However, there are dry dessert wines, such as Marsala, with a sugar content so low as to be
almost imperceptible on the palate. For these wines, the serving temperature depends on which features
you wish to emphasise. If you prefer to accentuate the wine's sweetness, the complexity of its bouquet
and its austerity, it should be served at a high temperature, between 14°C and 18°C; remember that in
this case its alcohol content will also be more in evidence.
If you require a fresher sensation, or to reduce the sweetness of over-sweet wines, serve at a lower
temperature, between 10°C and 14°C.
Young, fresh, dry dessert wines can be served at colder temperatures, below 10°C, this makes the
alcohol content considerably less noticeable. However, remember that as the temperature is reduced the
bouquet also becomes less evident. One of these wines' key characteristics is the charm and complexity
of their bouquet; serving them too cold also means sacrificing this important feature.
