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Guides and tools for getting more from every bottle, from kosher essentials to serving and pairing.
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Serving guide
The right temperature
Temperature changes everything. Below 8°C aromas are muted; too warm and alcohol takes over. As a rule, the more tannic the wine the warmer it is served, the fruitier the cooler.
| Style | Celsius | Fahrenheit | Examples |
|---|---|---|---|
| Sparkling and Champagne | 6 to 8°C | 43 to 46°F | Straight from the ice bucket |
| Crisp whites and rosé | 8 to 10°C | 46 to 50°F | Sancerre, Greco, Provence rosé |
| Rich whites | 10 to 13°C | 50 to 55°F | Burgundy, Pessac-Léognan blanc |
| Light reds | 13 to 15°C | 55 to 59°F | Pinot Noir, Frappato; a slight chill helps |
| Medium reds | 15 to 17°C | 59 to 63°F | Chianti, Barbera, Merlot |
| Full reds | 17 to 18°C | 63 to 65°F | Bordeaux, Barolo, Brunello, Aglianico |
To decant or not
Decant young, powerful reds such as Bordeaux, Barolo and Aglianico for an hour or two to let them open. Decant older reds only to remove sediment, and pour gently: their bouquet is delicate and can fade with too much air. Whites and sparkling wines rarely need it.