Serving Temperatures

Question 1

Serving temp for Light-bodied white?

Answer 1

45-50°

Question 2

Serving temp for Full-bodied White?

Answer 2

50-55˚

Question 3

Serving temp for Sweet White?

Answer 3

43-47˚

Question 4

Serving temp for Rosé?

Answer 4

50-55˚

Question 5

Serving temp for Light-Bodied Red?

Answer 5

50-55˚

Question 6

Serving temp for Medium-Bodied Red?

Answer 6

55-60˚

Question 7

Serving temp for Full-Bodied Red?

Answer 7

59-64˚

Question 8

Serving temp for Tawny Port?

Answer 8

54-61˚

Question 9

Serving temp for Ruby/Vintage Port?

Answer 9

64-68˚

Question 10

Serving temp for Fino Sherrry?

Answer 10

43-47˚

Question 11

Serving temp for Amontillado/Oloroso?

Answer 11

55˚

Question 12

Serving temp for Pedro Ximénez Sherry?

Answer 12

55-58˚

Question 13

Serving temp for Sweet Sherry?

Answer 13

43-47˚

Question 14

Serving temp for Dry Madeira?

Answer 14

48-52˚

Question 15

Serving temp for Sweet (and all Frasqueira) Madeira?

Answer 15

64-68˚

Question 16

Serving temp for Sweet Muscat VDN?

Answer 16

43-47˚

Question 17

Serving temp for Vin Santo?

Answer 17

54-61˚

Question 18

Serving temp for Sparkling Red?

Answer 18

50˚

Question 19

Serving temp for Sparkling White?

Answer 19

45-50˚ (many prefer cooler)

Question 20

Serving temp for Vintage Champagne

Answer 20

50˚ (many prefer cooler)