Temperature matters most
The easiest way to improve any wine is to serve it at the right temperature. Too warm and reds taste flabby and alcoholic; too cold and whites lose their flavour.
- Sparkling & sweet — well chilled (≈6–8°C)
- Light/crisp whites & rosé — fridge-cold (≈8–10°C)
- Full whites — lightly chilled (≈10–13°C)
- Light reds — cool (≈12–14°C) — yes, chill them!
- Full reds — cool room temp (≈16–18°C)
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Rule of thumb
'Room temperature' for reds dates from cold European houses. Most modern rooms are too warm — 20 minutes in the fridge helps most reds.