Wine 101 · Cellaring
How to Serve Wine Properly: Temperature, Glasses and Decanting
Most wine is served too warm — a room-temperature myth that flattens its best qualities. One degree of temperature either way shifts the whole profile.
Here's the practical playbook on serving whites, reds, and sparkling wines, plus when to decant.
By Worldwide Wines Reviews Team
Temperatures that flatter
Sparkling 6–8 °C, whites and rosés 8–11 °C, light reds 12–14 °C, medium reds 15–16 °C, and full-bodied reds 17–18 °C. When in doubt, err cooler — wine warms in the glass.
Glassware and decanting basics
Use a tulip-shaped universal glass for most wines, a flute or tulip for sparkling, and a large bowl for full-bodied reds. Decant young tannic reds 30–120 minutes before serving, and always decant aged wines to separate sediment.
Frequently Asked Questions
How long should I chill white wine?▾
Two hours in the fridge for a full bottle — but the temperature also helps: cold for sparkling, less cold for subtle whites.
Should I decant every red?▾
Only young, tannic reds or aged wines with sediment. Light reds like Pinot Noir benefit from little or no decanting.
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