|
Wine Style
|
Examples
|
Suggested
Temperature
|
|
Champagne |
|
Simple Champagne |
Cava,
Cremants, non-vintage champagne |
4-7�C (39-45�F) |
|
Sweet Champagne |
Sweet
champagne, Moscato d'Asti |
4-7�C (39-45�F) |
|
Finest Champagne |
Vintage
champagne, luxury cuvees |
6-8�C (43-46�F) |
|
White Wines |
|
Sweet White Wines |
Anjou
blanc, German QbAs, Loupiac, Muscats |
6-8�C (43-46�F) |
|
Crisp, Dry Wines |
Muscadet,
Sancerre, Alsace, Italian |
6-8�C (43-46�F) |
|
Complex Dry Wines |
Burgundy,
Graves, Chardonnays, Rioja |
9-11�C (48-52�F) |
|
Medium-Sweet |
German
Spatlese, Auslese, New World Rieslings |
10-12�C (50-54�F) |
|
Finest Sweet Wines |
Classed
Sauternes, Late-Harvest Wines |
11-13�C (52-55�F) |
|
Finest Dry Wines |
Mature
Burgundies, The best New Chardonnays |
10-12�C (50-54�F) |
|
Ros� Wines |
|
Classical Wines |
Simpler
Ros�s should be coldest |
6-8�C (43-46�F) |
|
Red Wines |
|
Young, Fresh Wines |
Young
Loire, Beaujolais, C�tes du Rh�ne |
10-12�C (50-54�F) |
|
New Vintages |
Bordeaux,
New World Cabernet Sauvignon |
14-15�C (57-59�F) |
|
Mature Vintages |
New
World Pinot Noir Italian and Spanish |
16-17�C (61-63�F) |
|
Mature Fine Wines |
New
World Cabernets, Rh�ne Wines
|
17-18�C (63-64�F) |
|
Fortified Wines |
|
Dry |
Fino
Sherry and New World Port Wine |
9-11�C (48-52�F) |
|
Medium Bodied |
Amontillado
Sherry, Madeira Wine, White Port |
10-12�C (50-54�F) |
|
Sweet |
Vintage
Port, Tawny, Amontillado, Madeira
Wine |
16-18�C (61-64�F) |
