Remember to serve your wines at the right temperature before you experience one, as the temperature can impact its taste. Too cold and their aromas and flavors will be muted whereas too warm they lose their structure, the alcohol is emphasized and they become flat.

About the red wines, when served to cold, the tannins may seem harsh and they taste acidic.

Considering that wine is alive, it is essential to be familiar with the ideal serving temperature for:

Light dry white wines, rosés, sparkling wines: Serve at 40-50° F (4-10° C)

Full-bodied white wines and light, fruity reds: Serve at 45-55° F (7-13° C)

Full-bodied red wines and Ports: Serve at 55-65° F (13-18° C) – cooler than most room temperatures and warmer than ideal cellaring temperatures.