Serving wine at the proper temperature
Bringing a cellared wine to the correct serving temperature involves letting it sit for a few hours in a temperate room so that it will be less cold and at a better temperature for its qualities to be appreciated. This should be done only with red wines. However, the ideal drinking temperature varies according to the variety:
- 13° to 14° C for red Burgundies and Côtes du Rhone
- 15 to 16° C for red Bordeaux and Touraine wines.
White wines, on the other hand, should be served cool:
- about 10° C for dry whites,
- 5° for sweet whites