WSET Level 1 Practice Question · Episode 44
Show Answer & Explanation (try the quiz first)
Practice Question
What is the most ideal temperature for serving a full-bodied red wine (e.g., Cabernet Sauvignon)?
- A. 6-10°C (Well chilled)
- B. 10-13°C (Chilled)
- C. 15-18°C (Room temperature)
- D. 20-25°C (Warm)
Answer & Explanation
Answer: C. 15-18°C (Room temperature) Explanation: When red wine is served at room temperature (15-18°C), the complex aromas and soft tannin feel characteristic of a full body are best brought to life. If it's too cold, the tannins become harsh and bitter and the aromas close up, and if it's too warm, the heat of the alcohol becomes strong and can feel unpleasant. White and Rosé wines are best served chilled to 7-13°C for crispness.
Key Theory Summary
Memorize the 'Golden Temperature' for each type of wine! 1. Sweet & Sparkling: 6-10°C. Well chilled. Necessary for preserving bubbles and a crisp sweetness. 2. White & Rosé: 7-13°C. Chilled. Emphasizes fresh fruit aromas and acidity. 3. Light Red: 13-15°C. Slightly chilled. (e.g., Beaujolais, Pinot Noir) 4. Medium/Full Red: 15-18°C. Typical room temperature serving. (This is different from a very hot summer room temperature!)
Expert Exam Tip
[Trap]: Thinking "White wine must absolutely be ice cold" is incorrect. If it's too cold, the elegant aroma of the white wine might not be smelled at all. [Tip]: In the exam, if 'Room temperature' appears, choose '15-18°C', and if 'Well chilled' appears, choose 'Sparkling/Sweet'!