Note: All temperatures in this article are in degrees Fahrenheit

Wine temperature is a matter of endless discussion, but it's safe to say that most Americans serve their red wine too warm, and often their white wine too cold. Every wine will have its own optimal serving temperature. But there are few approximate rules of thumb.

You should never serve (or store) a wine above 68 degrees.
The old adage of serving white wines chilled and red wines at (a cool) room temperature is a useful starting point. Warmer than room temperature and you'll probably start smelling more alcohol in the wine; too much cooler and the wine will taste dull. Most domestic refrigerators far too cold for most white wines.
If uncertain about serving temperature, always err on the side of caution and serve the wine a little too cold. A wine served a little too cold will soon warm up in the glass, with your hand cupped around it, probably releasing a sequence of pleasing aromas. Avoid brutal warming methods like placing a bottle on a radiator. There is no easy way, however, of cooling a wine served too warm except new devices called wine chillers like the Ravi we sell at www.FrogduJour.com

Here are some temperature guidelines:
• Tart, bright white wines: 48-52 degrees
• Sparkling wine: 50-55 degrees
• Rich white wines, like an aged chardonnay: 58-62 degrees
• Light red wines (Chianti, Beaujolais, young pinot noir): 60-65 degrees
• Heavy red wines: 63-68 degrees