Does temperature really matter?

At the right temperature, all wines show off their best.

You have everything lined up.  Flowers set on the table, the guests have boozy drinks in their hands  and you are ready to move this whole party to the next level. Ladies and gentlemen, begin the wine-ing and dining!

When you’re at a home dinner party and want to add some restaurant-style pomp to the proceedings, a slightly more formal wine service can be a great addition to the experience. How’s that done? Who gets refills first? How should wine be presented on the table? And what about the specifics of serving each wine so it performs at the top of its game? Believe it or not, wine serving temperatures really matter!

Below are four reliable wine serving tips you can trust. They are respected by serious winos and etiquette hounds alike. Believe me, I know what it feels like to receive Tiffany’s Table Manners for Teenagers from my grandmother as a birthday present, a deprecating reminder that your family knows you fail at social etiquette.

Does the wine taste too ‘hot’ aka alcoholic? Try cooling it down.

It doesn’t have any flavor? Try warming it up!

Wine serving temperature greatly affects what flavors and aromas of the wine you’ll smell. Personal preference also matters. If you like drinking everything ice cold, go for it, but check out what you might be missing at warmer temps first. Generally speaking, wine snobs don’t like white wines to be too cold or reds to be too hot.


Lower quality wines can be better cooler, as potential aromatic flaws can be muted; the cooler a wine, the less aroma it will present. Bubbles are great ice-cold, but even higher-quality examples (i.e. vintage Champagne) should probably be served warmer.

(Source: Wine Folly)