Save-worthy references
Four charts for choosing and serving wine.
Use these ranges as practical starting points, then adjust for the bottle, meal, room, and your own taste.
Quick reference
Wine body chart
Body describes weight and texture, not quality.
| Body | Examples | Impression |
|---|---|---|
| Very light | Moscato, Vinho Verde | Delicate, refreshing |
| Light | Pinot Grigio, Gamay, Pinot Noir | Lean to silky |
| Medium | Sangiovese, Merlot, Chenin Blanc | Balanced weight |
| Full | Cabernet Sauvignon, Syrah, oaked Chardonnay | Broad and substantial |
| Very full | Port, Petite Sirah, Amarone-style reds | Dense or fortified |
Quick reference
Serving temperature chart
A few minutes warmer or cooler can change aroma, freshness, and tannin.
| Style | Starting range | Why |
|---|---|---|
| Sparkling | 41–47°F / 5–8°C | Cool keeps bubbles lively |
| Light white & rosé | 45–50°F / 7–10°C | Fresh without hiding aroma |
| Full white & orange | 50–55°F / 10–13°C | More warmth reveals texture |
| Light red | 54–59°F / 12–15°C | Slight chill emphasizes freshness |
| Medium & full red | 59–65°F / 15–18°C | Cooler than many warm rooms |
| Sweet & fortified | 45–60°F / 7–16°C | Depends strongly on style |
Quick reference
Food-pairing chart
Structure is a more dependable pairing tool than color alone.
| Wine trait | Useful partners | Reason |
|---|---|---|
| High acidity | Tomato, citrus, goat cheese, fried food | Freshness mirrors tang and cuts richness |
| Firm tannin | Fatty meat, hard cheese, mushrooms | Protein and fat soften grip |
| Noticeable sweetness | Spice, salt, fruit desserts | Sweetness calms heat; wine should match dessert |
| Bubbles | Fried food, salty snacks, seafood | Carbonation refreshes the palate |
| Savory or earthy | Mushrooms, herbs, roasted vegetables | Related flavors create an echo |
Quick reference
Opened-wine freshness chart
These are quality estimates, not food-safety guarantees. Trust producer guidance and discard wine with unexpected spoilage signs.
| Style | Typical quality window | Storage |
|---|---|---|
| Sparkling | 1–3 days | Refrigerate with a sparkling stopper |
| Light white & rosé | 3–5 days | Refrigerate and reseal |
| Full white | 3–5 days | Refrigerate; oak and oxidation affect pace |
| Red | 3–5 days | Reseal; refrigerate, then temper before serving |
| Fino & Manzanilla Sherry | About 1 week | Refrigerate after opening |
| Tawny Port, Madeira, oxidative Sherry | Weeks to months | Style and producer guidance matter |
| Bag-in-box | Often several weeks | Follow the printed after-opening guidance |
Need a term explained?
The glossary defines body, acidity, tannin, residual sugar, oxidation, and other words used in these charts.
Open the wine glossary →