The Ideal Serving Temperatures for Every Wine
Even those with only a beginner's worth of knowledge about wine know that it can be quite temperamental — you know, a little diva-ish.
Aside from the great many processes that must be accounted for and managed on the vineyard in order to make great wine, once in the bottle, there is no shortage of needs that must be tended to to ensure it maintains its quality. Store this type of wine in that kind of environment, and that type of wine in a place set to these specifications. Oh, and make sure the bottle is placed on its side, not standing upright. It's a lot to keep track of, but it's not for nothing.
Equally as important as the conditions in which a wine is stored is the temperature of the drink when it is served. Most red wines, for example, are best enjoyed at about 62 to 65 degrees Fahrenheit, what many would consider to be on the cooler end of room temperature. Stray from that zone too far in either direction and you'll find yourself in a bit of a Goldilocks situation — when it's too warm, the alcohol in red wine can be overly accentuated; too cold and the wine risks tasting too tannic and acidic.
Think you've got your bases covered because you know that white wine is best served chilled? Not so fast. If the wine is too cold, its flavor and characteristics will be dulled — especially if it's a higher quality white.
Of course opinions will vary when it comes to a subject like this, but for those looking for general guidelines, the following information should come in handy. You can invest in a digital or regular wine thermometer to help give you a more precise reading, but it's worth it to practice feeling the bottle so that eventually you're able to instinctively gauge if the temperature is correct.