What inventory types does Oenova track?

Seven: Finished Bottles, Unlabeled Bottles, Bulk Wine, Empty Bottles, Packaging, Bag-in-Box, and Dry Goods. Each category has its own tracking, movement log, and dashboard view, so nothing falls through the cracks.

Does it work on mobile?

Yes, the interface is built mobile-first with large tap targets for real cellar conditions. QR scanning, order intake, and inventory lookups all work from any smartphone. No app download required.

Do I need hardware to use Oenova?

No special hardware required. You can scan QR codes with any smartphone camera. We generate printable QR labels you can stick on pallets. Standard A4 or label-printer formats both work.

How does the multi-location sync work?

Inventory updates in real time across all your locations, including multi-site shipping and field order dispatch. When a pallet is scanned at your offsite storage or a bonded warehouse, your dashboard updates instantly. All locations share the same live inventory pool.

Is Oenova compliant for HACCP requirements?

The Cellar plan includes a full immutable audit trail suitable for HACCP requirements. You can easily view, download, and print inventory logs for your quality certifications.

What happens to my data if I cancel?

Your data is yours. Export everything as CSV or JSON at any time, before or after cancelling. We’ll always give you advance notice and time to export before your data is removed.

← The Cellar Journal

Wine BasicsJuly 4, 2026 · 6 min read

Wine Serving Temperature: Every Style, One Chart

Most wine is served wrong in both directions: whites too cold to smell, reds too warm to focus. The fix costs nothing but twenty minutes. Here are the ranges, why they work, and the one rule that makes them easy.

The chart

Sparkling wine: 6-8°C. Cold preserves the mousse and tension. Vintage Champagne can go a couple of degrees warmer to show its depth.
Light, crisp whites and rosé: 8-10°C. Fridge-cold minus fifteen minutes. Cold keeps them electric.
Full-bodied whites: 10-13°C. Oaked Chardonnay served ice-cold is mute; at cellar temperature it speaks.
Light reds: 12-14°C. Pinot Noir and Gamay genuinely shine lightly chilled. The 'chilled red' trend is not a trend, it is a correction.
Full-bodied reds: 15-18°C. The famous 'room temperature', defined when rooms were 17th-century stone. Above 20°C alcohol dominates and structure blurs.
Sweet and fortified: 6-8°C for light and sweet, 14-16°C for Port. Cold balances sugar; tawny Port splits the difference around 12-14°C.

Why temperature changes the taste

Cold suppresses aroma volatility and sharpens the perception of acidity and tannin; warmth amplifies aromatics and alcohol. That is the entire physics, and it cuts both ways: an over-chilled white hides its faults and its virtues alike, while an over-warm red smells of alcohol first. Serving temperature is the cheapest quality upgrade in wine.

The 20-minute rule

Twenty minutes out of the fridge for whites, twenty minutes in the fridge for reds. From a 4°C refrigerator and a 22°C room, both wines land almost exactly in their ideal windows. No thermometer required, though a bottle thermometer is a fine ten-euro toy for the obsessive.

For the trade: storage is not serving

Producers and restaurants hold everything at one storage temperature, around 12-14°C, and adjust at service. The operational detail that separates good programs is knowing the state of what you hold: which wines, which vintages, where, and how much, so the by-the-glass list and the tasting room never promise a bottle that is not actually there. That live picture is what Oenova provides producers, from cellar to tasting room, free to start.