The proper serving temperature significantly impacts how a wine tastes and how its characteristics are perceived. Different wine styles call for different temperatures to showcase their best qualities.
Red wines
Red wines are best served at cool room temperature rather than warm. Full-bodied reds like Cabernet Sauvignon and Bordeaux blends benefit from temperatures around 15–18 °C (60–65 °F). Lighter reds such as Pinot Noir and Beaujolais are best served slightly cooler, around 13–15 °C (55–60 °F).
White wines
White wines should be chilled before serving. Crisp whites like Sauvignon Blanc and Riesling are best between 7–10 °C (45–50 °F). Fuller-bodied whites such as Chardonnay can be served slightly warmer, around 10–13 °C (50–55 °F).
Sparkling wines
Champagne and other sparkling wines should be served cold, ideally between 4–7 °C (40–45 °F). This preserves the bubbles and enhances the wine's freshness and acidity.
Dessert wines
Sweet wines like Port and Sherry are often served at room temperature or slightly warmed — typically between 13–18 °C (55–65 °F), depending on the style.