Serving temperature guide
Serving wine at the right temperature reveals more aroma and balances flavour. Pick a style to see exactly how to chill it.
White Wine
Crisp, aromatic and endlessly versatile
Recommended
8–13°C — well chilled, but not icy
A simple rule: the more delicate and aromatic the wine, the cooler it's served. Full-bodied whites and light reds need less chilling than crisp whites and sparklers. Over-chilling deadens aroma; under-chilling makes alcohol and tannin stand out.