What are the ideal serving temperatures for the different types of wines?
Serving a wine too cold or too warm can greatly affect the enjoyment of it. If your wine is a bit too cold when you serve it and you realize that some of its flavors are “hiding,” simply palm the bulb of the glass and swirl gently to warm the wine with the heat of your hand. Or, if a wine is a bit too warm, a quick ice bath can cure it in a matter of minutes. Sparkling/Champagne Sparkling wine: Serve very well chilled, around 40 degrees. Non-vintage Champagne: Serve well chilled, around 45 degrees. Vintage Champagne: Serve cellar temperature, around 55 degrees. White Light, acidic white wine (such as wine from Germany, Sancerre or Alsace): Serve well chilled, around 45 degrees. Floral white wines (such as Condrieu or Friulian whites): Serve chilled, around 48 degrees. Full-bodied, oaky whites (such as California Chardonnay): Serve cool, around 58 degrees. Rose Served well chilled, around 45 degrees. Red Light, fruit reds (such as Beaujolais): Serve at cellar temperature, around 55 degr
