As the heat wave soars across New Zealand, we’re reminded that wine temperature matters. It’s surprisingly common to see bottles of wine sitting at ambient temperatures in restaurants, bars and homes — temperatures that are currently far too high for wine to be stored at, let alone served. When it comes to wine, temperature matters more than many people realise.
So why does temperature matter, what temperature is right, and how does it impact the wine in your glass? Liz, our Director of Wine, explains why serving wine at the correct temperature is essential to enjoying wine as the producer intended.
At Normanby, our store is fully air conditioned, La Cave is kept at a constant 16°C, and our storage facility is chilled and temperature monitored. Every wine is shipped to us in temperature-controlled containers — all so you can enjoy wine in perfect condition.
Why Temperature Matters for Wine
Wine is about balance. When wine is served at the wrong temperature, that balance is lost.
Serve a wine too cold and its aromatics are muted. Low temperatures amplify acidity, phenolics and tannins. For example, chilling a bold, tannic Cabernet Sauvignon will restrain the fruit and exaggerate the tannins.
Serve wine too warm and alcohol becomes dominant. A full-bodied red served warm can feel hot and unbalanced. With sparkling wine, temperature is critical — served too warm, it becomes frothy and dull as carbon dioxide is released too quickly.
Simply put, temperature matters because it determines how a wine tastes, smells and feels.
Tip 1: Aromatic Dry White Wines
Aromatic dry white wines are best served between 8–12°C. This is typically achieved with around two hours in the fridge. If they’ve been chilled longer, allow 10–20 minutes on the bench before serving.
In warmer weather, it’s often best to take the bottle straight from the fridge, open and serve — the wine will naturally warm in the glass.
Tip 2: Sparkling Wine Temperature
Sparkling wines shine at 6–10°C. Four hours in the fridge is ideal, followed by serving from an ice bucket to maintain freshness and finesse.
Tip 3: Light Red Wines Served Chilled
Light, fruit-driven red wines without heavy oak influence are excellent slightly chilled. Wines like Tenuta Garetto Rosina, Domaine Combier IGP Syrah and Amoise Gamay Noir are perfect examples.
Serve at 10–12°C, achieved with one to two hours in the fridge.
Tip 4: Rosé Wine Temperature
Rosé wine temperature depends on style. Crisp, aromatic rosé suits cooler temperatures similar to aromatic whites, while richer, fuller styles can be served closer to Chardonnay temperatures.
Chardonnay benefits from being served a little warmer, around 12–16°C. Approximately one hour in the fridge allows the body, texture and complexity to shine.
Tip 6: Fuller Bodied Red Wines
Full-bodied red wines are best at 15–18°C, far cooler than current summer temperatures. Around 20 minutes in the fridge or 10 minutes in an ice bucket will bring them into balance.
When enjoying a bottle, smaller pours refreshed from an ice bucket will keep the wine at its ideal temperature throughout the evening.
