History

• Controlling the temperature of wine is a relatively modern invention. Until the advent of refrigeration in the early 19th century, wine was most often stored in underground cellars to prevent spoilage.

Types

• There are many varieties of wine based on the grapes and wine making process. More delicate in flavor, white wines are best served chilled. Most red wines have deeper, more complex flavors that could not be tasted if served cold.

Misconceptions

• Serving white wine straight from the refrigerator, which maintains a temperature around 35 degrees F, is likely too cold. The ideal serving temperature for most white wine varietals is around 45 degrees F.

Considerations

• Serving red wine at a warm room temperature can make it taste too alcoholic. The ideal serving temperature for popular red wines like Cabernet Sauvignon and Merlot is around 60 degrees F -- slightly cooler than room temperature.

Fun Fact

• A few red wines defy the rule and are best served well chilled. Light and fruity, French Beaujolais is at its best around 50 degrees F.