Many people wonder what the best temperature is for serving wines. Well, in general, whites should be served cooler than reds, but it really has more to do with how full-bodied the wine is than with the color per se. You should serve most white wines between about 45 and 55 degrees, and most reds between about 55 and 65 degrees. The lighter the wine, the lower in the temperature range you should serve it at, while heavier, more full-bodied wines will generally be best served towards the warmer end of the range.

It's not uncommon for people to serve red wine right off the shelf unchilled, but as you can see from the range above, a red wine will usually show best when served closer to cellar temperature. Conversely, white wines are often served too cold; if you've just taken one out of the fridge, give it a few minutes to warm up a bit before serving. When wine is too cold, much of the flavor and aroma is lost; when wine is too warm, the alcohol can become too apparent and the wine may seem out of balance.