| 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 | | | | to warm. |
| that’s only in general. Ideally each wine or | | | | The guide I have given in this article is just a small |
| wine type has a certain wine serving | | | | one and by no means contains all the wines or |
| temperatures at which it’s best served and | | | | the temperatures needed. These are also only |
| these are what you should be aiming for. | | | | guidelines and to be used as such. They are not |
| Unfortunately we can’t always hit this mark, | | | | hard and fast rules, and you might find that you |
| so the best advice I can offer you is not to let it | | | | prefer something quite different to what I’ve |
| go beyond 65 degrees fahrenheit . To ensure this | | | | recommended here. |
| you can always chill the wine beforehand, and if | | | | |