Serving the wine at the appropiate temperature helps bring out the aroma. Generally speaking, white wines should be served more chilled than reds. Serving temperature should always fall within the range of 6 - 19°C (43 - 66°F). Above 20°C (68°F°) the quality of the wine will be changed.
| Wine Catagory | Serving Temperature °C | Serving Temperature °F |
| Very Mature Red Grands Crus | 17-18 | 63-65 |
| Bordeaux Reds - Grands Crus | 16-17 | 61-63 |
| Burgundy Reds - Grands Crus | 15-16 | 59-61 |
| Full-Bodied Reds, Mature Reds | 14-16 | 57-61 |
| Full-Bodied Dry Whites | 14-16 | 57-61 |
| Young, Light, Fruity Reds | 11-12 | 52-54 |
| Beaujolais Nouveau | 10-12 | 50-54 |
| Red Vins de Pays | 10-12 | 50-54 |
| Rosés | 10-12 | 50-54 |
| Dry Whites | 10-12 | 50-54 |
| Petit Whites & White Vins de Pays | 8-10 | 46-50 |
| Champagne & Sparkling Wines | 6-8 | 43-46 |
| Sweet Whites | 6 | 43 |
