There’s really no mystery to serving wine as most of us can manage to get the wine, out of the bottle and into our glass without too much trouble, but here is one thing that may help the wine show its best.

Temperature:  In general, white wines should be served chilled and red wines at room temperature. For white, a few hours in the fridge will do just fine. If you’re in a hurry, then put the bottle of ice in a bucket filled half with cold water. This will bring the white down to the desired temperature in about twenty minutes. For most reds, room temperature is ideal, unless the room is above 26⁰ C, of course. We’ve all had warm red wine served to us in restaurants and, frankly, it dies the wine no favours. Light, fruity reds like Beaujolais, are best served a little cool, especially on a warm summer day.
Champagne, dessert wine, most sherry and rose should be treated as white. Red port should be served at room temperature but tawny port can be chilled.