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3.8 Food storage advice
White wines
White wines are generally more acidic than
reds and contain less tannins. 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 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.
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.
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
content compared to whites, they are
usually served at higher temperatures.
Young red wines with low tannins 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 high in tannins and with a
fairly uncomplicated structure can be
served between 12°C and 14°C without
tasting too sharp, and will still be very
pleasant. This rule applies to “nouveau”
wines, made by a special method which
reduces their tannin content; they can be
appreciated to the fullest at cooler
temperatures than other red wines.