Suggested serving temperature
Serving wine at the correct temperature can make a huge difference in its aroma and taste. A wine served too cool can mute important fruit flavours and too warm concentrates the alcohol. The cooling or warming process needs to be gradual so as not to damage the delicate components.
As a general rule red wines should be served at room temperature, which is around 18ºc. This allows the fruit flavours to show at their best. However, there are some light bodied red wines which benefit from being lightly chilled, like Beaujolais. Half an hour in the fridge is all they need. Moving red wine in advance from a cool cellar or room is the best way to bring it p to room temperature. Placing it by a warm oven or radiator can cause an over ripe, soupy effect which can be unpleasant. The best advice is to err on the side of caution and serve a wine too cool rather than too warm. A cool wine will warm up quickly in a glass releasing fresh, fruity aromas as it does so.
White and Sparking Wines
Again, as a general rule, white and sparkling wines show at their best when chilled to around 8ºc -10ºc. Drier styles of sherry also benefit from being chilled, making a perfect aperitif. There are some styles of white wines which can be served closer to room temperature, like good quality burgundy. This allows for the rich flavours to develop and be appreciated fully. The best way to chill a bottle is in the fridge or, for a fast result, in a bucket of ice water for a few minutes.