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Wine 101

Storing and Serving

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Serving Wine: Temperature

Serving your wine at the right temperature can make all the difference between a so-so sip and a "wow" of a wine. While over-chilling wines can mask their flavors and aromas, serving them too warm can make them taste flabby and dull. For the most enjoyment, serve wines at the following temperatures:

Champagnes/Sparkling Wines   45°F
Lighter whites (such as Sauvignon Blanc and Riesling)   45°F to 55°F
Full-bodied whites (such as Chardonnay)   55°F to 60°F
Lighter reds (such as Beaujolais and Pinot Noir)   55°F to 60°F
Full Bodied Reds, such as Cabernet Sauvignon, Syrah, Zinfandel and Merlot   62°F to 67°F

To get your wines to these temperatures, chill reds about 45 minutes to an hour in the refrigerator before serving; two hours should suffice for the whites. Don't worry if your wines are colder than the above temperatures when you first take them out of the refrigerator—the warmth from a room full of friends will quickly take the chill out of any glass, and soon your wine will taste just right. 

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