Wine temperature isn’t a big deal to most people, because that’s the way they’ve always experienced it: red wines from the bar’s back counter, white wines stored in the same cooler as beer and champagne. When wines are served too cold or too warm, they don’t "taste as well" as they should. Sometimes... for your money, insist on the right temperature. And just what is the right temperature?
• Champagnes: 43 to 50 degrees
• Light whites and rosés: 45 to 50 degrees
• Heavy whites and light reds: 50 to 55 degrees
• Medium-bodied reds: 55 degrees
• Full-bodied and aged reds: 59 to 64 degrees
These standards might be unrealistic for wines by the glass, but you should demand them for anything ordered by the bottle.