The serving temperature of your wine matters as if can influence both its aroma and taste. In fact, experts say that temperature is even more important than the shape of your glass or allowing your wine to breathe. When your red is too warm the alcohol dominates, masking its subtle flavours. If your wine is too cold, the tannins and acids can suppress its delicious taste. For a perfectly balanced drop, chill your wine to the perfect temperature!

You’ve probably heard people talk about serving wine at ‘room temperature’, but this actually refers to the average climate in drawing rooms of ancient French castles – which was much chillier than the temperature in most of our homes. With the average Aussie room temperature at a toasty 23 degrees, room temperature is significant and most of us will need to chill our wine to the ideal drinking temperature. Check out our wine temperature guide below.

Red wine is best served at ‘cellar temperature’, which is cooler than the room temperature most of us aim for. Reds should be chilled but not too much. Full-bodied reds like shiraz and cabernet sauvignon should be served between 16-18 degrees, while lighter reds like pinot noir like a cooler 12-14 degrees.

Did you know that you shouldn’t serve white wine straight from the fridge? This is because whites are best enjoyed between 6-12 degrees, yet the average Aussie fridge sits at around 3 degrees! Aromatic whites such as sauvignon blanc and pinot gris are best enjoyed at 6-8 degrees, while a riesling should be served between 8-10 degrees and chardonnay between 10-12 degrees.