Sarah on May 15, 2013 7 Comments What do you do before serving your wine? Do you throw your whites in the fridge and keep your reds at room temperature? If that is all you do then I’m afraid you could be doing a disservice to your favorite wines. There is a science behind wine serving temperatures that, if mastered, can help you to discover the full experience each wine has to offer. Too Cold If a wine is served at a colder temperature than it should be, you run the risk of losing tastes and aromas in your wine, leaving only the tartness. Putting ice in wine (please don’t EVER do this), causes it to be completely tasteless and odorless. A wine tasting experience is dependent upon the entire varietal bouquet being fully experienced—this depends upon smell as much as taste. Too Warm If a wine is served warmer than it should be than you will have a heavy, one-dimensional tasting experience. Berries tend to be overemphasized when wine is too warm and the alcohol factor can be over-dramatized. Serving (Just Right) Red Wine Red wine should be served between 55 and 68 °F. To get more specific, light, fruity red wines should be served between 58 and 62°F. Full-bodied red wines should be served between 60 and 68°F. Serving (Just Right) White Wine White wines should be served between 45 and 60°F. To really get it just right, serve light, dry white wines, roses, and sparkling wines between 45 and 50°F. Serve full-bodied white wines between 50 and 60°F. Of course, like all wine drinking practices, everything comes down to your tastes and preferences. Do your own wine tasting experiment and see for yourself how temperature affects your favorite varietals. Having wine at the perfect temperature whenever you need it isn’t as hard as you might think. Wine refrigerators are specifically designed to store wine at your desired temperature, making anytime a perfect time to uncork.