Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business. 根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類。

Tips From Kerry Wines: Optimal Wine Serving Temperature

Why does temperature matter when it comes to serving wine? Imagine sipping a glass of lukewarm champagne or a bottle of ice-cold Bordeaux red…at that moment you will realise the importance of allowing wines to fully express themselves at the right temperature. Temperature affects the evaporation of aromatic elements in wine, tannin levels and sweetness balance, which combine to affect your overall wine experience.

Serving the wines too cold can mask the aromas and flavours in white, and the reds will taste harsh and thin. Too warm, the alcohol will dominate and the wines will taste flat and soupy. Here are some general guidelines for the ‘right’ serving temperature

  • Light dry white wines, rosés, sparkling and sweet wines: 6 – 10°C

  • Full-bodied white wines and light, fruity reds: 10 – 16°C

  • Full-bodied red wines and Ports: 15.5  18°C

Sparkling Wines and Champagne: 6 - 10°C

Cool temperatures can keep sparkling wines fresh by emphasising their acidity. Non-vintage and sweet sparkling wines fall on the lower end of the scale, while vintage or what we call cuvée prestige champagnes, can be served 1 to 2°C higher to release their aromas.

New Zealand Sauvignon Blanc, Pinot Grigio, Dry Riesling, Chablis, Sancerre and Pouilly-Fumé: 8 - 10°C

White wines are more volatile, or in other words, fragrant. Aromas can be released at cooler serving temperatures, especially with light-bodied whites. This will also result in a more refreshing taste and pronounced acidity.

Top Burgundy Whites and Bordeaux Whites: 12 - 14°C

Release a more complex array of aromas by serving the top Burgundy and Bordeaux whites several degrees higher than other white wines.

Beaujolais: 11 - 14°C

Aromatic lighter reds such as Beaujolais can be slightly chilled at the same temperature as white wines; however bolder versions of Beaujolais such as Moulin-à-Vent fall on the higher end of the scale.

Burgundy Reds: 14 - 16°C

With their lower tannin content and aromatic characteristics, Burgundy reds can be served cooler than red Bordeaux. Enjoy the bottle straight out of the cellar.

Bordeaux Reds and Barolo: 16 - 18°C

This is Europe’s ‘room temperature’ of old and at this temperature, the red wines aromatic elements are slowly released. Any colder and the tannins will become too apparent in the wines.

Tuscany Reds

14 – 16°C: Chianti Classico and Chianti Riserva

15.5 – 17.5°C: Super Tuscans

The bolder Super Tuscans require a higher temperature to release their aromas.

Chilean and Napa Reds: 15 - 17°C

Similar to Bordeaux wines, but they tend to have slightly higher alcohol content which will be less apparent if served one or two degrees lower.

Rhone Reds, Rioja, Amarone della Valpolicella: 15 - 17°C

The bold reds tend to have rounder tannins and higher alcohol content; serving them wine slightly cooler than room temperature will help to ease any mouth burning sensations from the alcohol.

Sweet wines: 5 - 7°C

Serving sweet wines at cooler temperatures can counterbalance their richness and help retain their acidity, making them more refreshing. Serve them cool and allow the wines to warm gradually to release their aromas in the glass.