Serving temperature strongly affects how a wine shows. Too cold mutes aroma and exaggerates tannin and acidity; too warm makes alcohol obtrusive and the wine flabby. General guides: sparkling and light whites 6–10°C, full whites and rosé 10–13°C, light reds 13–15°C, full reds 16–18°C. Many reds are served too warm and many whites too cold; small adjustments transform a wine.
WHY IT MATTERS FOR COLLECTORS
Serving temperature is the easiest free upgrade to any bottle. Chilling a light red slightly or letting a white warm a few degrees can unlock aromatics and balance that warm-cellar or fridge-cold serving hides.
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