In general you should really serve wine at a no more than the 650F mark. Anything more than that will make the wine taste different. But that’s only in general. Ideally each wine or wine type has a certain wine serving temperatures at which it’s best served and these are what you should be aiming for.
Unfortunately we can’t always hit this mark, so the best advice I can offer you is not to let it go beyond 65 degrees fahrenheit . To ensure this you can always chill the wine beforehand, and if you need to, bring the temperature of it up to the right level before you serve it by leaving out to warm.
The guide I have given in this article is just a small one and by no means contains all the wines or the temperatures needed. These are also only guidelines and to be used as such... more
Taking a trip to the wine store for the first time can be quite a challenge; you will see different kinds of wine in various colours and names. Most of the time, the labels would indicate dry wine or sweet wine.
So, how do you know the difference between a sweet wine and a dry one enough to make a suitable decision?
Basically, a wine that is not sugary is described as a dry wine, needless to say, dry wine is on the extreme opposite of a sweet wine. It goes like a sweetness spectrum that runs from dry, off-dry, medium dry, medium, medium sweet, to sweet. This criterion is more precisely determined through the LCBO Sugar Code that measures the amount of residual sugar on the wines. The rates go from 0 to 30 with the former indicating very dry while the latter indicating very sweet and the ra... more