Your Guide to Chilling Wine

“I think sparkling wines benefit from some temperature because of autolysis, which is when the yeast breaks down into the wine giving you the biscuity, nutty, brioche flavor. If it’s too cold you don’t get that,” says Master Sommelier Fred Dexheimer. “There’s a threshold where the temperature is just perfect. I like to take it out, put the wine on the table and let it warm up to 45 to 50 degrees.”

Time In Fridge:
2.5 hours

Time In Freezer:
20–25 minutes

Time In Ice Bucket With Water:
10 minutes

Dexheimer recommends serving high-acid wines like Muscadet and Chablis at around 45˚F, while rich whites, like Rhônes and Burgundies, he serves closer to 50˚F. If the wine is too cold, Dexheimer warns that you run the risk of suppressing the aromas and flavors. If it’s too warm, he says you’re not going to get the acidity, the minerality and the tension of terroir.

Time In Fridge:
2.5 hours (high acid), 2 hours (rich)

Time In Freezer:
25 minutes, 20 minutes

Time In Ice Bucket With Water:
10 minutes, 6 minutes

“I’m a firm believer red wines served 5 degrees under room temperature—like between 65 and 68 degrees—will taste a hell of a lot better,” says Dexheimer. “You get all of the vibrancy and freshness. When red wines are too warm, all you do is get alcohol, fruit and oak.”

Time In Fridge:
40 minutes

Time In Freezer:
6 minutes

Time In Ice Bucket With Water:
3 minutes

Dessert wines like Sauternes or beerenauslese should be served at 40˚F, says Dexheimer. “You want them cold because they have acidity, and you want the acidity to shine through the sugar.” Serving fortified bottles like Port too warm will make the wine taste raisiny and high in alcohol, he says. “In a perfect world, I serve my Ports at 62 or 63 degrees, a few degrees above cellar temperature and 10 degrees below room temperature.”

Time In Fridge:
2.75 hours (dessert), 45 minutes (fortified)

Time In Freezer:
30 minutes, 7 minutes

Time In Ice Bucket With Water:
11 minutes, 4 minutes