Wine Service

White wines should be served chilled, but never ice cold—45 to 50 degrees is the best temperature. If you chill the glasses, the wine does not have to be so cold.

Light red wines are best when served cool, or at around 60 degrees. Heavy red wines are best when served at room temperature—or at around 75 degrees. The bottles of red wine should be opened and allowed to breathe for about 2 hours before being served. White wines do not need to be aerated as much, but do improve with breathing.