Serve Between 5 - 8 °C

Cooler temperatures help to keep wine less volatile so the bottle will be less "explosive" when it is opened. The cooler temperature also helps sparkling wines to maintain their crisp acidity, mouth watering sensation and for you to enjoy them at their best.

Fuller styles of sparking wines can be served at the higher end of the temperature range.

Serve Between 6 - 13 °C

White wines and rosés are served chilled to enhance their refreshing qualities.

When wines are served below 4 °C they lose their ability to release their aromatics so we like to serve wines above that range so we can enjoy all of the wonderful aromas that are in the glass.

Fuller styles of whites such as oaked styles of Chardonnay can be served on the higher end of the range so their creamy and toasty textures and flavours are experienced at their fullest.

Serve Between 12 - 18 °C

Many times, red wines are served a bit too warm, but it's important to ensure they are served correctly to experience them at their optimum.

Red wines are served warmer than whites so the tannins, the mouth drying sensation, are a bit softer and more relaxed than if the wine was to be served cooler. 

As an example of how temperature effects your experience think of eating a strawberry right out of the fridge vs. one that is served at room temperature: the room temperature one is usually more comfortable and enjoyable.

Bigger reds such as Cabernet Sauvignon, Malbec, Zinfandel, and Shiraz are all best served at the higher end of the range.