| In general you should really serve wine at a no | | | | you need to, bring the temperature of it up to |
| more than the 650F mark. Anything more than | | | | the right level before you serve it by leaving out |
| that will make the wine taste different. But that's | | | | to warm. |
| only in general. Ideally each wine or wine type has | | | | The guide I have given in this article is just a small |
| a certain wine serving temperatures at which it's | | | | one and by no means contains all the wines or |
| best served and these are what you should be | | | | the temperatures needed. These are also only |
| aiming for. | | | | guidelines and to be used as such. They are not |
| Unfortunately we can't always hit this mark, so | | | | hard and fast rules, and you might find that you |
| the best advice I can offer you is not to let it go | | | | prefer something quite different to what I've |
| beyond 65 degrees fahrenheit . To ensure this | | | | recommended here. |
| you can always chill the wine beforehand, and if | | | | |