In general, red wines should be served in the 55° F to 65° F range (depending on type). When served at temperatures above 68 degrees, red wine begins to taste monolithic and will have a warm, alcoholic aftertaste. White wines and Champagne are best served in the 40° F to 50 ° F ragnge (depending on the type). Too often white wines are served too cold, suppressing the flavors and richness of the wines.
It is recommended wine be served a little cooler and allowed to warm up and develop in the glass.