Q: What's the basic serving temperatures for red and white wines?
Brian L.
Laural, Mississippi

A: There's no question that serving temperature can either aid or work against your enjoyment of a particular wine. That said, most reds are best served at cellar temperature, which is somewhere around 62° to 65°. So don't be afraid to stick a bottle in the refrigerator for 10 minutes or so before popping the cork (not too long, however, because a cold bottle of red wine will be very tannic and downright unpleasant). Of course there are always exceptions to the rule, and in this case, Beaujolais is one of the few red wines that's actually made to be served slightly chilled (around 58°).

White wines, on the other hand, should be served a little cooler than reds at around 58° to 62°. There's a tendency to drink or serve white wine that's ice cold. Avoid this, if possible. White wine that's too cold will taste flat and lifeless. In case you're wondering, it's best to serve Champagne and sparkling wines well chilled, around 45°.