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So often we think that drinking wine at the proper temperature is as easy as "white is refrigerated, red is room temperature." While this is broadly true, variant temperatures will bring out flavors and aromas that become masked when served at the wrong temperature.

Don't have a temperature controlled cellar or wine refrigerator?  Take full-bodied whites out of the fridge and let them warm slightly before serving (between 10-20 minutes). Want to chill a dry red?  Pop it in the fridge or an ice bucket for 2-8 minutes  (ice buckets help cool faster than the former.)

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Pay mind to the wine though, altering a wine's temperature too rapidly can damage the flavor and aroma.  If you have chilled your wine slightly too much, simply warm the bottle with your hands.  The moral of this story is - alter the temperature slowly. 

65-70° F: These temperatures are best for the full-bodied power-houses… the flavors found in these tannic and “chewy” reds show best just slightly above room temperature.  Perfect for: Cabernet Sauvignon, Syrah, Merlot, Meritage (Blends) Rhône, Bordeaux, Nebbiolo, Barolo, Rioja, Malbec and Zinfandel.   

60-65° F:  The grapes from these light-bodied reds grow best in cooler areas, so it is fitting that the following wines are best enjoyed at a slightly cooler temperature than other reds, helping to bring out the bright fruit flavors.  Perfect for: Pinot Noir, Gamay, Bourgogne, Valdiguié, Beaujolais, Sangiovese and Chianti. 

55-60° F: Dry white wines denoted full-bodied characteristics are commonly served too cold, masking the complex flavors, aromas and mouth-feel that these wines should be praised for.  We suggest temping the Meursault, Montrachet, Chardonnay, and Condrieu at a slightly warmer temperature of 55-60° F for optimum flavor. 

50-55° F: Dry whites are best served a bit cooler than full-bodied whites to bring out the sunny, fruity notes that are so prevalent in these wines, Perfect for: Dry rosé, Riesling, Gewürztraminer, Muscat, Chenin Blanc, Sauvignon Blanc, Rheine, Viogner, Mosel Qualitätswein, Pinot Grigio, Pinot Gris, Pinot Blanc, Bianco, Muscadet, and Trebbiano.  

45-50° F: The lowest temperature that wines should be chilled to, perfect for the following varietals: sparkling wines and Champagne, sweet Gewürztraminer, Riesling, Auslese, Beerenauslese, Trockenbeerenauslese, Eiswein, Muscat, Chenin Blanc, and concentrated desert wines including Tokaj, Late Harvest varietals, and Sauternes (otherwise known as Yquem.)