Serving temperature dramatically affects how a wine tastes. Light whites and roses are best at 8 to 10 degrees, full-bodied whites at 12 to 14 degrees, and reds between 15 and 18 degrees. Champagne shines at 6 to 8 degrees. A wine served too warm loses freshness, while one too cold hides its aromas and flavour.
Serving Temperature: How to Enjoy Every Wine at Its Best
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