Wine
The Art and Science of Chilling Wines, Revealed
September 29, 2023
Drinking—and serving—wine should be a celebratory experience, not a stressful one. With the rise of chillable red wines, and the continued popularity of orange and rosé wines, you might be left wondering which wines should be chilled, to what temperature, and for how long?
The short answer is: all wines can be refrigerated to optimize their flavor and protect their integrity. Storing wine at the correct temperature ensures that it maintains its quality. Worry not, this wine chilling guide will help you avoid pouring icicle-cold Chardonnay and sauna-warm Garnacha.
If you’re ready to put your stress—and the right wines—on ice, read on for our straightforward guide to chilling wines, as well as some bonus content on snack pairings to consider.
First things first (and you likely already knew this): not all wines should be chilled to the same temperature, and none should be left on ice for too long. Ultra-cold temperatures will mute the flavors and the aromas of just about every wine.
How to Chill Red and Fortified Wines
Most reds should be served between 55°F–65°F, a.k.a. cellar temperature. Think Napa Valley Cabernet Sauvignon, Washington Syrah, and Douro Tinto. If you really want to taste the opulence and round, fruit-forward flavors, lean toward the 65°F end, whereas if you prefer a touch more restraint and elegance, aim for around 60°F.
If you’re talking about a lower-alcohol, lighter-bodied red—say, a Loire Valley Cabernet Franc, an Austrian Zweigelt or a Pacific Northwest Pinot Noir—you’re going to want wine that hovers between 55°F–60°F. That’s the ideal temperature if you want to enjoy all of the wine’s nuances.
Fortified and dessert red wines like Madeira are best served around 65°F. There are many types of fortified and dessert wines, including sherry, vermouth, port, and Madeira. Fortified wines, in the most basic sense, are wines with a distilled spirit added to boost its alcohol content. Port wine hails from the Douro Valley in Portugal, Madeira is from the Madeira Islands in Portugal—when researching fortified and dessert wines, you’ll find that categories often reflect the region they’re from.
If you’re less inclined to to obsessively monitor the temperature of your wine (or you don’t have a specific fridge dedicated to wine), plan on placing a room temperature bottle in the refrigerator for 20-30 minutes to get it to 65°F, about 45 minutes to get it to 60°F, and about 90 minutes to get it down to 55°F. Then, give the wines about 40 minutes outside of the refrigerator before serving. A wine that is overchilled has muted flavors, and giving it 30-40 minutes outside of the fridge will bring it to the perfect temperature so you can enjoy it in all of its complexity. (And don’t worry about taking notes: when you book one of our tastings or order wine from our site, we send you guidelines about chilling and serving each wine).
How To Chill White, Rosé, Orange, and Sparkling Wines
Non-red wines tend to have more delicate flavors and aromas, with a backbone of acidity that begs for a little chill. But not too much: served ice-cold, the flavors and aromas of these wines will be flattened and muddied.
Whites, rosés, and orange wines that are higher in alcohol (anything above 13.5% ABV), or are fuller bodied, older, or aged in oak barrels—think a Bourgogne white, classic California Chardonnay, or barrel-aged Oregon Pinot Gris—you’re going to want to serve them at around 50°F-60°F. The same goes for dessert wines. These temperatures have become standardized and practically universal because they allow the wines to show their best side: complex, flavorful, no aromas or tastes on mute.
Light and bright crushable whites, like a light-bodied Riesling or a low-ABV Sauvignon Blanc, are best served around 45°F.
Sparkling wine—from grower Champagne (traditional Champagne’s more exciting, occasionally unusual cousin) to Pét-Nat (naturally sparkling wine)—shine at around 40°F-45°F. The more complex they are (think Champagne, premium Oregon and California sparkling) should be served around 45°F, whereas fun and fruit-forward porch pounders (Pét-Nats and Piquettes) do well around 40°F. Light bodied wines need slightly higher temperatures than fruit-forward wines to show their delicate aromas and flavors.
Plan on putting room-temperature whites in the refrigerator for about 2.5 hours to get them all the way down to 40°F, 2 hours to 45°F, and 90 to 55°F. Let them sit for 30 minutes outside of the fridge before serving—giving wines a little time to adjust from fridge temperatures will enhance the flavors of the wine, and your enjoyment of it as well.
Chilling Emergencies
If you’re losing a race against the clock and need to get some chill on a bottle fast, grab an ice bucket, fill it with a mixture of water, ice, and table salt (which helps cool the water faster—science!), allowing you to get whites, rosés, oranges, and sparkling where they need to be in 15 minutes. Reds will need just 10 minutes.
When in doubt, one easy rule to remember is the 20/20 rule. While the above recommendations are ideal to follow, this simple tip can help in a pinch, or when you find yourself sans ice. The 20/20 rule is as follows: Put reds in the fridge for 20 minutes, and take whites out of the fridge 20 minutes or so before serving.
Now that you know the ideal times for chilling wine, put some of our favorite pairings to the test.
Chilled Bottle Recommendations + Early Autumn Snack Pairings
Full-Bodied White + Lobster Rolls
Alta Orsa Hafner Vineyard Chardonnay
This Alexander Valley Chardonnay was barrel fermented, and spent 18 months in 33% new Tonnellerie Baron French oak. This wine should be chilled for about 90 minutes, with up to an hour outside of the fridge before serving to ensure the well-integrated flavors of lemon zest, crème brulee, with a long flinty finish shine. This wine would make a lovely pairing with a classic Maine lobster roll.
Light Rosé + Cheese & Charcuterie
Cougar Rock Vineyard Rosé
This Pinot Noir rosé is sourced at around 1,800 feet elevation east of Yountville, up in the Vaca Mountain Range. Picked early, and pressed immediately, this rosé wants to be served at around 45°F, so plan on keeping it in the refrigerator for 90 minutes. You’ll get crushed strawberries, white cherries, mandarin, and red apples. Pair with fresh cheeses, light charcuterie, or a vibrant salad.
Medium-Bodied Red + Sausage Feast
Ricochet Tempranillo 2021
The grapes in this bottle were sourced from certified organic vineyards in the Rogue Valley, Oregon. Some whole cluster fermentation, and 11 months in French Oak, about one-third of which is new. At 14.5% ABV, this medium-bodied red would shine at around 60°F, so give it about 45 minutes in the refrigerator. You’ll find a lush and inky sip, with bramble berries, cherries, and ripe plums. Perfect for pairing with a vegan or carnivorous sausage platter (just in time for Oktoberfest), or really anything that has spent time on a smoky BBQ.