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Red wines

The serving temperature for red wines 
depends on a great deal of factors, but in 
view of their higher tannin and lower acidity 
than whites, they are usually served at 
higher temperatures. Young red wines with 
low tannin are usually served between 14° 
and 16°C, while for more full-bodied types 
16°C or in exceptional cases even 18°C 
may be recommended.
Young red wines high in tannins and with a 
fairly uncomplicated structure can be 
served at between 12°C and 14°C 
without tasting too sharp, and will still be 
very pleasant. This rule applies to 
“nouveau” wines, made by a special 
method which reduces their tannin content; 
they can be appreciated to the full at cooler 
temperatures than other red wines.

Sparkling wines

In view of the large number of types of 
sparkling wines on the market, there would 
be little sense in laying down one rule to fit 
them all. Sweet, aromatic white sparkling 
wines can be served at a temperature as 
low as 8°C. Their aromatic nature means 
they are excellent at low temperatures.
Sweet red sparkling wines such as 
Brachetto may be served at temperatures 
between 10°C and 12°C. Here again, the 
more aromatic sparkling wines are suitable 
for lower temperatures, even down to 8°C, 
while those with a slightly higher tannin 
content require temperatures as high as 
14°C.
Dry sparkling wines made by the “Charmat 
method” or “Martinotti method”, such as 
some Prosecco wines, can be served at 
temperatures between 8°C and 10°C.
Sparkling wines made by the “traditional 
method” and the “méthode Champenoise”, 
such as Champagne, require special 
consideration: in general these sparkling 
wines are served at temperatures between 
8°C and 10°C. However, for prestige 
wines marked with the vintage, or sparkling 
wines that have been aged for a long time, 
even 12°C may be advisable to allow the 
development of the complex bouquet that 
has been slowly and painstakingly built up 
over the years.