Serving Temperature Guide
Whether you're planning a five-course dinner party or simply uncorking a bottle of Chandon Brut Classic for an impromptu toast, it's best to spend a moment considering the ideal serving temperature of the wine you're about to enjoy.
Here at the winery, we have refrigerators specifically calibrated for each variety of wine we serve. You can achieve similar results at home by following the guidelines listed in the chart below, designed to take the guesswork out of the chilling process. As a general rule, the bigger the wine and the younger the vintage, the warmer it should be served.
It's often said that full-bodied red wines are best served at room temperature. Keep in mind, however, that a dining room in Arizona during the heat of summer may be considerably warmer than a comparable room in Maine midwinter. The expression "room temperature" actually refers to a range between 62° to 65°F, one that can easily be achieved by placing a bottle of wine in the refrigerator for 15 to 20 minutes prior to serving.
Pinot Noir, Cabernet or red Burgundy
or white Burgundy
3 hours in the refrigerator
* For a refrigerator set at 35°F.