On the subject of temperature — you may have heard that red wine should be served at room temperature and that white wine should be slightly chilled before serving. These recommendations originated at a time when “room temperature” was lower than is typical today.
Full-bodied and tannic red wines are best enjoyed at not more than 64°F (18°C) and clarets, Pinot Noirs (including burgundies), and then the modern reds — soft, light, fruity and relatively tannin-free for drinking young, at progressively cooler temperatures — down to about 54°F (12°C).
White wines are ideally served between 43°F (6°C) to 52°F (11°C). Red wine or white wine, err on the cool side as they will warm quickly on the table and in the glass.
