What's the Ideal Temperature to Drink Wine?
When it comes to wine, enjoying it at the ideal temperature is crucial for enhancing its flavours and aromas. Too warm and you'll lose the energy and vibrancy; too cold and you'll dampen its aromatic charm and complexity. Serving temperature is also partly a matter of personal preference, so use this as a guide.
Sparkling: 3–6ºC
Non-vintage Champagne, Australian sparkling and prosecco should be served ice cold. Vintage or aged sparkling is best served a little warmer, closer to a lighter white. Chill for at least two hours before serving.
Lighter Whites: 7–10ºC
Light and bright whites like Grüner Veltliner, Pinot Grigio, Sauvignon Blanc and Gewürztraminer are best enjoyed cold to lock in fresh fruit flavours. Chill for a little over an hour.
Rosé: 7–10ºC
Refreshment is essential for rosé. For dry styles, temperatures closer to lighter whites will unlock fruity notes and round out the acidity.
Richer Whites: 10–14ºC
Oak-influenced Chardonnay loses its complexity if served too cold. Skip the ice bucket — let the bottle sit and unfurl on the table. Take it out 30 minutes before serving.
Lighter Reds: 12–15ºC
Pinot Noir, cool climate Grenache and Sangiovese are best served slightly cool to preserve their crisp acidity and fruit-forward character. Chill for around 15 minutes before serving if needed.
Deeper Reds: 15–18ºC
Australian room temperature typically sits above 20ºC, too warm for full-bodied reds like our Black Cameron Shiraz, Cabernet Sauvignon and First Duke Reserve Shiraz. A short stint in the fridge restores freshness, balance and finesse.
