Wine & Beer Serving Temperature Chart

Serving temperature changes how wine and beer taste. Use this chart to serve each style at its best, in °F and °C.

Wine serving temperatures

Wine	Serve at
Sparkling / Champagne	40–50 °F (4–10 °C)
Light whites (Pinot Grigio, Sauvignon Blanc)	45–50 °F (7–10 °C)
Rosé	45–55 °F (7–13 °C)
Full-bodied whites (Chardonnay)	50–55 °F (10–13 °C)
Light reds (Pinot Noir)	55–60 °F (13–16 °C)
Full-bodied reds (Cabernet, Syrah)	60–65 °F (16–18 °C)
Dessert & fortified	55–65 °F (13–18 °C)

Beer serving temperatures

Beer	Serve at
Light lagers	33–40 °F (1–4 °C)
Pilsners	38–45 °F (3–7 °C)
Wheat beers	40–50 °F (4–10 °C)
IPAs & pale ales	45–50 °F (7–10 °C)
Ambers & porters	45–55 °F (7–13 °C)
Stouts	50–55 °F (10–13 °C)
Barleywine & strong ales	50–60 °F (10–16 °C)

Notes

Cold dulls aroma and flavor; warmth emphasizes alcohol. That is why light, crisp drinks are served colder and rich, complex ones warmer. A refrigerator is about 37 °F (3 °C) — too cold for most reds and many whites. “Room temperature” for red wine traditionally meant a cool cellar, around 60–65 °F, not a warm modern living room.

Frequently asked questions

What temperature should red wine be served at?

55–65 °F (13–18 °C) depending on body.

Should white wine be served straight from the fridge?

Let full-bodied whites warm for 10–15 minutes first.

What temperature should beer be served at?

From about 35 °F for light lagers to 55 °F for stouts.

How do I chill wine quickly?

An ice-water-and-salt bath chills a bottle in about 15 minutes.