Serve wine
brilliantly.

6–10°C 43–50°F

Serve well chilled, but not so cold that its aromas disappear. Let a very cold bottle sit for a few minutes before pouring.

8–10°C 46–50°F

Serve chilled, as for other sparkling wines.

6–9°C 43–48°F

Serve well chilled to keep the bubbles lively and the fruit fresh. A normal fridge is suitable before serving.

6–10°C 43–50°F

Serve well chilled. If it has been in a very cold fridge overnight, give it a few minutes to open up in the glass.

7–10°C 45–50°F

Serve well chilled while leaving enough warmth for its citrus, orchard-fruit and lees-aged aromas to show.

8–10°C 46–50°F

Serve cool rather than ice-cold. If kept in a normal fridge, let it warm slightly so its aromas remain expressive.

8–11°C 46–52°F

Serve youthful Pouilly-Fumé around 8–10°C to preserve its citrus, floral and herbal freshness. More concentrated or mature examples can be served closer to 10–11°C and allowed to warm gently in the glass, helping reveal texture, preserved citrus and savoury complexity.

8–10°C 46–50°F

Serve chilled, then allow it to gain a little warmth in the glass so its tropical and herbaceous aromas can emerge.

8–10°C 46–50°F

Serve well chilled but not ice-cold. Around 8–10°C preserves the freshness of this lighter style while allowing its citrus, orchard-fruit and restrained floral character to remain perceptible.

9–12°C 48–54°F

Cool enough to stay fresh, warm enough for its citrus, savoury character and texture to open. Around 9–12°C preserves that balance. Fuller or more mature examples can be served towards the warmer end of the range.

10–13°C 50–55°F

Serve slightly warmer than simpler Chablis, particularly when the wine has bottle age or greater texture. Around 10–13°C helps reveal its mid-palate depth, savoury complexity and persistence without losing freshness.

11–14°C 52–57°F

Serve cool rather than heavily chilled. Around 11–14°C allows the greater concentration, texture and aromatic complexity of Grand Cru Chablis to show clearly. Mature bottles generally benefit from the warmer end of the range.

8–10°C 46–50°F

Serve chilled to keep its acidity bright, but avoid over-chilling or its peach and citrus aromas can become muted.

8–10°C 46–50°F

Serve chilled, then let it warm gently in the glass. This preserves freshness without hiding Riesling's aromatic detail.

7–13°C 45–55°F

Chardonnay varies too widely for one narrow serving temperature. Serve light, unoaked styles at 7–9°C and fuller, oaked styles at 10–13°C; use the dedicated style entry when you know how the wine was made.

7–9°C 45–48°F

Aim for about 7°C when first poured, allowing the wine to warm towards 9°C in the glass. This keeps a fresh, unoaked style lively while allowing its citrus, apple and pear aromas to emerge as it warms.

10–13°C 50–55°F

Serve lightly chilled. Take it out of a normal fridge around 15 to 20 minutes before serving so texture and oak remain expressive.

10–13°C 50–55°F

Serve lightly chilled rather than fridge-cold. Give the bottle a short time out of the fridge before pouring.

12–14°C 54–57°F

Give it a short chill before serving. Around 20 to 30 minutes in a normal fridge can make the fruit feel fresher.

13–16°C 55–61°F

Serve cool enough to keep the fruit fresh. A brief spell in the fridge is useful if the room is warm.

14–16°C 57–61°F

Serve slightly cool. If the bottle is at modern room temperature, give it a short chill before opening.

15–17°C 59–63°F

Serve below typical room temperature. A short chill helps its cherry fruit and acidity stay defined.

15–17°C 59–63°F

Serve a little cooler than a heated room. Brief chilling keeps the red fruit fresh without hardening the tannins.

16–18°C 61–64°F

Serve slightly cooler than typical room temperature. Avoid warming it above 18°C, which can make it feel heavy.

16–18°C 61–64°F

Serve slightly cooler than modern room temperature. If the bottle feels warm, chill it briefly before pouring.

16–18°C 61–64°F

Serve cool-room rather than warm-room temperature. Too much warmth can exaggerate alcohol and soften its structure.

16–18°C 61–64°F

Serve slightly cooler than typical room temperature so its dark fruit stays fresh and the alcohol remains balanced.

8–10°C 46–50°F

Serve chilled for freshness, but not ice-cold. Let a very cold glass warm slightly to bring out its fruit and herbs.

12–16°C 54–61°F

Serve lightly chilled rather than fridge-cold. More structured examples show their texture and savoury aromas as they warm.

8–12°C 46–54°F

Serve cool enough to stay bright and aromatic. Let it warm gently in the glass so the fruit and light grip have room to emerge.

14–16°C 57–61°F

Serve lightly chilled, with enough warmth for its tannin and savoury complexity. Avoid fridge-cold service, which can make a structured qvevri wine feel closed and firm.

10–14°C 50–57°F

Serve at cool cellar temperature rather than fridge-cold. A little warmth opens its citrus peel, herbs, texture and savoury detail.

8–12°C 46–54°F

Serve cool to keep its copper-skinned freshness lively. Let the glass warm slightly to reveal more perfume and gentle texture.

6–9°C 43–48°F

Serve well chilled to keep the sweetness refreshing. Let it warm gently in the glass rather than serving it frozen-cold.

12–16°C 54–61°F

Serve cool rather than warm. A gentle chill keeps the sweetness balanced while allowing its nutty, dried-fruit character to show.

7–9°C 45–48°F

Serve cold, much like a crisp white wine. Chilling emphasises its dry, saline freshness.

6–10°C 43–50°F

Serve well chilled to keep the bubbles lively, then let a more complex bottle warm slightly in the glass.

8–11°C 46–52°F

Serve chilled rather than ice-cold so its citrus, chalk and lees-aged detail remain clear.

8–11°C 46–52°F

Serve chilled, with enough warmth to show its broader fruit and savoury depth.

9–12°C 48–54°F

Serve cool rather than very cold so its mature, toasty and vinous character can unfold.

6–8°C 43–46°F

Serve well chilled so its sweetness feels balanced and its red-fruit character stays fresh.

6–8°C 43–46°F

Serve well chilled to keep its gentle sweetness, bubbles and floral red-fruit aromas refreshing.

8–10°C 46–50°F

Serve chilled to highlight its bright acidity and citrus character, without freezing out its subtle aromas.

8–11°C 46–52°F

Serve chilled, then allow a little warmth to reveal its saline, citrus and mineral detail.

8–11°C 46–52°F

Serve chilled; richer or older examples can be allowed to warm slightly to show their texture and complexity.

7–10°C 45–50°F

Serve well chilled to keep the bubbles lively and the acidity refreshing. Allow more complex or lees-aged examples to warm slightly in the glass so their fruit, texture and pastry notes can emerge.

7–10°C 45–50°F

Serve chilled to balance the sweetness, but not so cold that its honeyed fruit disappears.

8–10°C 46–50°F

Serve chilled to preserve its citrus freshness while leaving its floral and herbal aromas visible.

8–11°C 46–52°F

Serve chilled, with a little time in the glass for its apple, citrus and mineral character to emerge.

9–11°C 48–52°F

Serve cool rather than ice-cold so its rose, spice and lychee aromas remain expressive.

9–12°C 48–54°F

Serve cool, allowing richer examples to warm slightly so their texture and mineral character can show.

8–11°C 46–52°F

Serve chilled; fuller examples benefit from a few minutes of warming to reveal their spice and texture.

10–13°C 50–55°F

Serve lightly chilled rather than fridge-cold to preserve its body, waxy texture and stone-fruit aromas.

7–10°C 45–50°F

Serve chilled to emphasise its light body, acidity and saline freshness.

7–10°C 45–50°F

Serve chilled so its sweetness stays fresh while its floral and grapey aromas remain expressive.

6–8°C 43–46°F

Serve well chilled to keep its gentle sweetness and low-alcohol, floral fruit refreshing.

10–14°C 50–57°F

Serve cool to balance its intense sweetness while keeping its raisin, fig and coffee aromas open.

7–10°C 45–50°F

Serve chilled to foreground its lemony acidity and saline, seafood-friendly freshness.

8–11°C 46–52°F

Serve chilled, with a touch of warmth for fuller examples to show their orchard-fruit character.

7–10°C 45–50°F

Serve chilled to keep its light citrus and pear character fresh. Let a very cold glass warm slightly if the aromas seem muted.

8–11°C 46–52°F

Serve chilled; richer Pinot Gris can warm slightly, while lighter Pinot Grigio is best nearer the lower end.

8–11°C 46–52°F

Serve chilled and let it warm gently in the glass; this keeps the wine fresh without muting its aromatic detail.

7–10°C 45–50°F

Serve chilled so the residual sweetness feels bright and balanced by Riesling's acidity.

8–10°C 46–50°F

Serve chilled to retain its acidity, then allow a little warmth for its citrus and herbaceous aromas.

9–12°C 48–54°F

Serve cool rather than very cold so its waxy texture, citrus and developing toast can show.

8–11°C 46–52°F

Serve chilled, allowing quality examples a little warmth to reveal almond, citrus and mineral notes.

8–10°C 46–50°F

Serve chilled to keep its citrus, herb and lightly bitter finish crisp.

8–11°C 46–52°F

Serve chilled, not frozen-cold, to retain its citrus, herbal and saline Mediterranean character.

10–13°C 50–55°F

Serve lightly chilled so its body and peachy floral aromas remain expressive.

8–11°C 46–52°F

Serve chilled but not ice-cold, preserving its floral, red-fruit and lightly spicy character.

8–10°C 46–50°F

Serve chilled. Dry Rosé de Loire stays crisp at the lower end, while gently sweet Anjou styles can warm slightly in the glass.

8–10°C 46–50°F

Serve chilled to highlight its crunchy red-berry fruit and fresh northern acidity.

9–11°C 48–52°F

Serve cool rather than very cold so its peach, red-fruit and Pinot Noir character remain expressive.

8–10°C 46–50°F

Serve chilled to keep it crisp and refreshing, but avoid over-chilling more aromatic or structured examples.

14–17°C 57–63°F

Serve slightly cool to emphasise its bright acidity and juicy red fruit.

14–17°C 57–63°F

Serve slightly cool so its dark fruit and savoury freshness stay balanced.

14–17°C 57–63°F

Serve slightly cool to keep its red fruit, graphite and herbal aromas fresh.

15–17°C 59–63°F

Serve just below room temperature to retain freshness while opening its dark fruit and savoury spice.

15–18°C 59–64°F

Serve below warm room temperature so its black fruit, spice and herbal character stay defined.

12–15°C 54–59°F

Serve lightly chilled to accent its delicate red fruit and floral freshness.

15–17°C 59–63°F

Serve just below room temperature to keep the fruit vivid and the peppery, herbal detail clear.

12–15°C 54–59°F

Serve lightly chilled to make its floral, strawberry and herbal character especially vivid.

12–15°C 54–59°F

Serve lightly chilled to sharpen its juicy red fruit and floral freshness.

15–17°C 59–63°F

Serve just below room temperature to balance its ripe fruit, alcohol and spice.

14–17°C 57–63°F

Serve slightly cool to preserve its floral lift, red fruit and mineral freshness.

15–18°C 59–64°F

Serve below warm room temperature so its plum fruit and soft texture remain balanced.

15–18°C 59–64°F

Serve below warm room temperature to keep its dark fruit and savoury structure fresh.

16–18°C 61–64°F

Serve cool room temperature so its dense fruit, earth and spice are open without becoming heavy.

16–18°C 61–64°F

Serve at cool room temperature; avoid excess warmth, which can make its alcohol and tannin feel harsher.

14–17°C 57–63°F

Serve slightly cool to preserve its red fruit, smoke and mineral lift.

14–17°C 57–63°F

Serve slightly cool to keep its cherry, herb and savoury character fresh.

16–18°C 61–64°F

Serve at cool room temperature so its dense fruit and firm tannin remain composed.

16–18°C 61–64°F

Serve at cool room temperature to show its dark fruit and violet character without exaggerating the alcohol.

12–15°C 54–59°F

Serve lightly chilled to emphasise its pale red fruit, earth and delicate structure.

15–18°C 59–64°F

Serve just below room temperature to keep its cherry fruit, acidity and savoury herbs in balance.

12–15°C 54–59°F

Serve lightly chilled to highlight its delicate red fruit, almond and floral character.

12–15°C 54–59°F

Serve lightly chilled to bring forward its peppery spice, herbs and delicate red fruit.

15–18°C 59–64°F

Serve below warm room temperature; fresher Syrah suits the lower end and richer Shiraz the upper end.

16–18°C 61–64°F

Serve at cool room temperature to keep its dense dark fruit and powerful tannin balanced.

15–18°C 59–64°F

Serve just below room temperature; mature examples can sit nearer 17°C to show their savoury complexity.

15–18°C 59–64°F

Serve below warm room temperature so its ripe fruit and alcohol do not feel heavy.

14–16°C 57–61°F

Serve cool rather than cold. Give it time in the glass so its walnut, spice, curry and long savoury character can open fully.

8–11°C 46–52°F

Serve chilled to preserve its alpine freshness. Fuller Altesse or Chignin-Bergeron can sit nearer the upper end of the range.

13–16°C 55–61°F

Serve slightly cool to highlight its mountain freshness, peppery fruit and lively acidity.

8–10°C 46–50°F

Serve chilled to preserve its citrus, white flowers and light Alpine freshness.

10–12°C 50–54°F

Serve lightly chilled so orchard fruit, floral aromas and rounded texture can open up.

10–13°C 50–55°F

Serve lightly chilled to reveal stone fruit, floral aromas and broader texture.

13–16°C 55–61°F

Serve slightly cool for peppery fruit and freshness. Use the upper end for more structured bottles.

15–17°C 59–63°F

Serve cool rather than cold so dark fruit, pepper and firm tannins remain expressive.

8–11°C 46–52°F

Serve still Gringet chilled for floral aromas and freshness. For sparkling Ayze Gringet, use 6–10°C instead.

6–10°C 43–50°F

Serve well chilled to keep the bubbles lively; let the glass warm gently to reveal more aroma.

8–10°C 46–50°F

Serve chilled to keep its delicate fruit, floral aromas and supple texture fresh.

12–15°C 54–59°F

Serve lightly chilled to highlight fresh fruit and its supple, gentle tannins.

8–10°C 46–50°F

Serve chilled to preserve its light body, floral aromas and gentle acidity.

7–10°C 45–50°F

Serve chilled to foreground its lean body, brisk acidity and citrus freshness.

8–10°C 46–50°F

Serve lightly chilled; allow it to warm slightly in the glass if its aromas seem muted.

12–14°C 54–57°F

Serve slightly warmer than a fresh/ouillé style so its savoury aromas and texture can open.

10–13°C 50–55°F

Serve lightly chilled so its texture, citrus and savoury or oxidative complexity can remain expressive.

13–16°C 55–61°F

Serve lightly chilled to sharpen its red fruit, pepper and earthy freshness.

13–16°C 55–61°F

Serve slightly cool to keep its perfumed red fruit and floral character vivid.

9–12°C 48–54°F

Serve cool rather than ice-cold to retain its floral, citrus and textured character.

9–11°C 48–52°F

Serve chilled, then let it gain a little warmth so its local Mediterranean character is not muted.

13–16°C 55–61°F

Serve slightly cool to preserve its fruit and savoury Mediterranean freshness.

14–17°C 57–63°F

Serve just below room temperature to balance its dark fruit, herbs and structure.

12–15°C 54–59°F

For a still red example, serve lightly chilled to keep its soft red fruit and spice fresh.

8–11°C 46–52°F

Serve cool rather than ice-cold. This preserves Muscadet's freshness while allowing its subtle citrus, orchard-fruit and lees-derived texture to show.

9–12°C 48–54°F

Serve chilled but not extremely cold so that citrus, herbal, floral and site-derived aromas remain expressive.

10–13°C 50–55°F

Serve moderately chilled. More concentrated or mature examples can be allowed to warm slightly in the glass to reveal greater texture, waxy notes and savoury complexity.

14–17°C 57–63°F

Serve lighter examples slightly cool. More structured or mature Cabernet Franc can be served a little warmer to show its red fruit, floral, herbal and savoury character.

7–10°C 45–50°F

Serve well chilled but not frozen. Slightly warmer serving temperatures can help more mature examples show apple, quince, floral, toast and nutty notes.

8–11°C 46–52°F

Serve chilled enough to keep the wine refreshing, but not so cold that quince, apricot, honey and citrus-peel aromas are suppressed.

7–10°C 45–50°F

Serve chilled. Aim toward 8–10°C for dry Riesling and 7–10°C for an off-dry bottle; check the label for the wine's sweetness.

7–10°C 45–50°F

Serve either sweet wine chilled, then let it warm slightly in the glass if very cold. This is a choice between two wines, not a blended style; check that the bottle is sweet enough for dessert.

13–16°C 55–61°F

Serve lightly cool so the red fruit stays fresh. Avoid serving straight from a warm room; allow a very cold bottle to warm gently in the glass.

7–10°C 45–50°F

Serve chilled. Look for an off-dry sweetness indication such as feinherb, and check the producer's description because Kabinett alone does not establish sweetness.

10–12°C 50–54°F

Serve cool rather than ice-cold. Let the glass warm gently so the wine's fruit, structure and savoury complexity can emerge.

8–11°C 46–52°F

Serve cool rather than ice-cold so its texture and fruit remain apparent. Let a very cold glass warm slightly before drinking.

7–11°C 45–52°F

Serve unoaked examples around 7–9°C. Allow lightly oaked, fuller examples to warm toward 10–11°C so their texture remains expressive.

8–11°C 46–52°F

Serve cool rather than ice-cold so citrus, orchard fruit and texture remain apparent.

8–11°C 46–52°F

Serve cool rather than ice-cold so citrus, orchard fruit and texture remain apparent.

8–11°C 46–52°F

Serve cool rather than ice-cold so citrus, orchard fruit and texture remain apparent.

6–10°C 43–50°F

Serve well chilled, but let a very cold bottle sit briefly so its aromas can emerge.

14–16°C 57–61°F

Serve slightly cool to keep its dark fruit fresh; let a very cold glass warm gently so the tannins feel less firm.