should pinot noir be served chilled

Chilling pinot noir to the perfect temperature can make all the difference as it impacts how you perceive the flavours of wine.

Knowing the ideal temperature to consume pinot noir is essential whether you are drinking a Burgundy, Old-World rosé, or Willamette Valley pinot.

Yes, pinot noir should be refrigerated and served slightly below room temperature. It’s recommended to be served at “cellar temperature” which is around 55-60°F. In the absence of a cellar, Pinot can be chilled in a wine refrigerator.
should pinot noir be served chilled

The Best Temperature to Serve Pinot Noir

Here are the best temperatures to serve pinot noir, depending on the type:

Serving red wines at room temperature is often bad since the flavours can get lost when the alcohol takes over.

If your pinot noir is at room temperature, put it in the refrigerator for a few hours to bring it down to the proper serving temperature.

But remember, you will miss the more delicate flavours if the wine is too cold.

The best way to control the temperature of your wine is to use a wine fridge.

Read our comprehensive wine fridge buyers guide here.

Sparkling Rosé of Pinot Noir

Undoubtedly, it would be best if you served these exquisite types cold.

The bubbles won’t foam all over the show when you serve them at a temperature of 40 to 45 °F (4 to 7 °C).

Place the opened bottle of wine in the refrigerator before pouring more of it.

Should Pinot Noir Be Chilled?


Do you put Pinot Noir in the fridge?

Should You Put Pinot Noir in the Fridge? Yes you should put pinot noir in a fridge, preferably a wine fridge. While you can keep it at room temperature, you’d better serve it cold so people can fully appreciate its superb acidity and mild alcohol content.

Do you drink Pinot Noir warm or cold?

Perfect Temperature: Pinot noir is best served slightly chilled at about 55°F. Don’t Decant: Pinot noir is read to be served out of the bottle and does not necessarily need to be decanted. The Right Glass: Drink your pinot noir from a large, bell-shaped glass to best enjoy its nose or aroma.

How long should you wait to drink Pinot Noir?

Cellaring windows will vary from Pinot to Pinot and vintage to vintage, as well as your own personal preferences. We generally suggest 10 years, and in some cases 15+ years. If you’re drinking a cellared Yering Station Pinot, expect evolved flavours in the space of cranberry, forest figs, Russian toffee and truffles.

Does Pinot Noir need to be decanted?

Whether or not to decant Pinot Noir can be controversial. Some sommeliers hold strongly to never decanting it. “I tend to avoid decanting especially old bottles that are delicate and naturally low in tannins, like red Burgundy,” shares Zayyat.

Should Pinot noir be chilled?

Yes, Pinot Noir should be chilled, but not too cold. The ideal temperature range for serving Pinot Noir is between 55-65°F (12-18°C). Chilling the wine in a refrigerator for about 30 minutes before serving can help achieve this temperature. However, it’s important not to over-chill the wine as this can dull the flavors and aromas.

What temperature should Pinot noir be served at?

Pinot Noir is typically served at a cool room temperature, around 60-65°F (16-18°C). It is not usually chilled like a white wine, but it should not be served too warm either, as this can mask the delicate flavors and aromas of the wine.

Does Pinot noir need to be refrigerated?

It is not usually chilled like a white wine, but it should not be served too warm either, as this can mask the delicate flavors and aromas of the wine. It’s best to store Pinot Noir in a cool, dark place and chill it for about 20 minutes before serving if it’s been stored at room temperature.

Should Pinot noir be served cold?

Some people believe that serving Pinot Noir cold dulls its complexity and richness, while others argue that room temperature can make it too warm and overpowering. Those who prefer serving Pinot Noir cold often emphasize the wine’s fruity and acidic notes, which are accentuated by a cooler temperature.

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