The correct serving temperature is essential when you want to enjoy the wine to the fullest.
Let your wine take the time to slowly reach the correct serving temperature.
Do not put your white wine in a freezer; neither should you warm up your cold red wine near a strong source of heat or in hot water.
To serve a wine too cold is better than to serve it too warm. Cupping your hands around the glass for a few minutes should suffice.
On the other hand, remember that a wine loses much of its flavour if it is served too cold.
Serving temperatures
| Red wines normally young and light | slightly chilled | 16–18°C 14–16°C | 61–64°F 57–61°F |
| Rosés and white wines |  | | |
| dry/medium-dry sweet/medium-sweet | chilled well chilled | 10–12°C 8–10°C | 50–54°F 46–50°F |
| Sparkling wines | cold | 6–8°C | 43–46°F |
| Fortified wines as an aperitif | slightly chilled chilled | 14–16°C 10–12°C | 57–61°F 50–54°F |
| Liqueurs | mostly chilled | | |
| Digestives (cognac etc.) | room temperature | | |
| Schnaps | cold | | |
| Öl | | | |
| Trappists and abbey beers | slightly chilled | 14–16°C | 57–61°F |
| Ale, dark lager, Xmas beer, bock, porter and stout | chilled | 10–14°C | 50–57°F |
| Light lager, light beer, wheat beer, flavoured beer and fruit beer | well chilled | 7–10°C | 45–50°F |
| Alcohol-free | well chilled / cold | 8–10°C | 46–50°F |
