Wine Serving and Storage Temperatures

Wine is sensitive to high temperatures and extreme temperature fluctuations. The ideal temperature range for long-term storage and aging of wine is 55 to 60 degrees. At temperatures up to 75 degrees, wine will mature more quickly but shouldn't be harmed provided that the changes in temperature are gradual. Above 75 degrees, the heat will cause a gradual biochemical reaction within the wine, resulting in loss of flavor and a shortened life span. Above temperatures of 90 degrees, wine will degrade rapidly and may become ruined in as little as 24 hours.

Though red wine, white wine and sparkling wine are meant to be served at different temperatures, they should be stored at the same temperature to ensure their proper aging and biochemical development. Dual-temperature zones don't make sense when storing and aging fine wine over the long term.

A wine's body, sugar perception, aroma and acidity will be affected by the serving temperature of the wine. For example, red wine that is served too warm (a common mistake) will convey more alcohol aroma than fruit, and the wine's flavor will be compressed. Conversely, white wine served too cold (another common mistake) will convey more acidity and the aroma, body and sweetness will be muted.

Ideally, each wine should be served at the proper temperature based on the type and style of the wine. Most red wine should be served at "room temperature", which term has historic roots in 18th Century Europe and refers to temperatures ranging from 60 to 65 degrees. Most white wine should be served at "cellar temperature", which term refers to temperatures ranging from 50 to 55 degrees. Sparkling wine should be served "iced", which refers to temperatures ranging from 40 to 45 degrees.