White wines have a more delicate flavour. Red wines are stronger and heavier in flavour. The temperatures at which each is served complements these qualities.

Certain wines display their true flavors and personalities at the correct temperature. Traditionally, whites are typically served chilled, while the majority of reds are served at room temperature, assuming you don't live in the Mojave Desert.

The concept of 'room temperature' was invented a long time ago, in a location that had fairly moderate temperatures, deep cool basements, and no central heating. It can be colder than you think. "The Oxford Companion to Wine" provides the following information: The higher the temperature, the more easily the volatile flavour compounds evaporate from the surface of the wine. Temperatures above 20C (68F) can have an adverse effect on the wine's bouquet or aroma because of too-rapid evaporation. The opposite can happen when wine is served at too low a temperature (below 8C or 46F), where evaporation is inhibited. The higher the temperature, the more sensitive your palate is to sweetness. Therefore, sweet wines should be served relatively cool to avoid overwhelming your palate. At lower temperatures, your palate is more sensitive to tannins and bitterness. Therefore, drink robust, young reds at higher temperatures. Temperature also has an effect on the release of carbon dioxide in sparkling wines - the lower the temperature, the slower the release. General rules of thumb are: - Tannic red wines: relatively warm, 15 to 18C. - Complex dry white wines: 12 to 16C. - Soft, lighter red wines: 10 to 12C. - Sweet, sparkling, 'flabby' white, and rosé: 6 to 10C. The bottle of wine will warm while it sits on the table, so serve at the lower end of the range.