What is the typical serving temperature for German red wines?

• A. 12–16°C
• B. 6–10°C
• C. 18–20°C
• D. 8–12°C

Answer: (A)

Temperature shapes how a wine’s aromas, fruitiness, acidity, and tannins come across. German red wines, such as Spätburgunder (Pinot Noir) and Dornfelder, tend to be lighter in body with bright acidity. Serving them around 12–16°C keeps their fruit forward character and lively acidity while preventing the alcohol from dominating. If served colder, around 6–10°C, the aromas get muted and the tannins can taste more astringent. If served warmer, around 18–20°C, the wine can feel flabby and the alcohol warmth can overshadow the acidity. The 12–16°C range strikes the balance typical for German reds, making it the best fit.