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Red wines
The serving temperature for red wines
depends on many factors, but, given their
tannic nature and being less acidic than
whites, they are usually served at higher
temperatures. Young, slightly tannic red
wines are usually served between 57°F
and 61°F, while the more full-bodied reds
can also reach 61°F, exceptionally even
65°F.
Tannic and unstructured young red wines
can also be served between 54°F and
57°F without being astringent and still
remain pleasant. This rule applies to new
wines which, due to their particular
vinification technique, are low in tannins
and can be served colder than other red
wines while still remaining pleasant.
Sparkling wines
Given the wide range of sparkling wines,
establishing a rule that applies to all would
make little sense. Sweet and aromatic white
sparkling wines should be served at a
temperature of 46°F. In fact, due to their
aromatic quality, they can bear low
temperatures.
Sweet red sparkling wines like Brachetto
can be served at temperatures between
50°F and 54°F. Again, in this case the
more aromatic sparkling wines can
withstand lower temperatures, down to
46°F, while for those that are a little more
tannic it will be necessary to increase the
temperature up to as high as 57°F.
The so-called “Charmat method” or
“Martinotti method” dry sparkling wines like
some Proseccos can be served at
temperatures between 46°F and 50°F.
Particular consideration should be given to
the “classic method” sparkling wines and
the “méthode Champenoise” wines like
Champagne: in general, these sparkling
wines are served at temperatures between
46°F and 50°F; however, for important
vintages or in any case sparkling wines that
have been aged for a long time, serving
temperature can reach 54°F in order to
foster the development of complex aromas
that slowly and painstakingly develop over
time.