What is the best temperature to drink your wine?
Traditional temperatures for some wines
Cellar 55 Cabernet Sauvignon and other full bodied reds
Room 65 Chardonnay and other full bodied whites
Cool 60 Sparkling Wines
Cold 52 Crisp whites, Pinot Grigio, Sauvignon Blanc
Iced <45 If you must
When you start to think about the temperature you are going to drink your wine at, think of this example:
Hot summer day at the beach, playing volleyball, running around. You are sweaty and hot! You dip your hand into a ice cold bucket of Coors Light. 
Pop open the can and you down the beer in seconds! Wow, did that quench your thirst! But did you really taste anything?
Probably not!
Well, this is the same thing with many wines. Over the years, people have often had a rule, that white wine should be chilled. Keep it in the refrigerator until you are ready to drink it. Now, that does how true with certain white wines. Those crisp , light, acidic types ( Pinot Grigio, Vino Verhde, Sauvignon Blanc, and some Rieslings) In fact those types of wines sometimes taste much better at a colder temperature than they do as they warm up.
While I was in the retail business, I always talked to customers about temperature of wine vs cost of wine. I used Pinot Grigios as an example. There are so many Pinot Grigio’s that you can purchase for $5 a bottle. Then you had some finer Pinot’s that run around $20 bottle. Those inexpensive bottles ( I never like using the word cheap) would taste great when they were ice cold. But as they started to warm up, they became bitter and at times to the point very difficult to drink. While the more expensive bottles, were fine cold and they maintained their taste and enjoyment even as the bottle started to lose its chill.
So chill out!
Now with Chardonnays, there is a major reason why you don’t want the wine too cold. As with the example of the ice cold beer, drinking a complex wine like Chardonnay too cold, all the tastes, complexity, and characteristics are lost. You basically can not taste anything special 
– Sure, it still taste good, but you are missing so much. When served at room temperature, the Pinot Chardonnay grape begins to shine. The fruit overtones, apple, apricot, honey. Some have that buttery taste from the Malolactic fermentation . Here also you can appreciate how the wine was stored and aged, be it in stainless steel or oaked barrels. Now you can really begin to taste and appreciate Chardonnays.
I think Europeans have a better feel as to what temperature they should be drinking their wines. Americans on a whole tend to drink the whites too cold and the reds to warm. Coming from the school of French Bordeaux back in the 1970’s, I drank all of my reds at room temperature. I would generally remove them from any cellar temperature and leave them in a room for an hour or so before I drank them. That really was from what I was taught and it became habit.
Twenty odd years later, I started to drink all my reds slightly chilled. And by that I mean, after taking them from the cellar, I would put them in the refrigerator for about 30 minutes. This was especially true for the lighter style of reds (Pinot Noir, Beaujolais, Granacha, etc). I found I actually enjoyed these reds better this way and that they became more alive and basically started jumping all over your palate. But, alas, I guess I still have some 
old fashion blood in me. When it comes to the classic reds, be it the French Bordeaux, the California Cabernet Sauvignon, the Italian Brunello those I always drank at cellar or room temperature.
But I’ve left some wines out…. The Rose. Rose wine popularity has been increasing in the last two years. Before that, Rose wines were the special treats during the Spring. The picture of a picnic basket
down by the river made it just perfect. In fact those wines almost marked the Spring and as soon as the weather started to turn warm, out went the Roses. Not any more! There are so many different types of Rose wines now. France had the market on the classic Rose Cote de Provence.
Always light, crisp and so refreshing. But now, Roses are made from so many different grapes and countries. Some I would even consider to be full bodied. With all of this, Rose wines can be and are enjoyed year round. Now, whats the perfect temperature for Rose? To me, the lighter the Rose, it taste fine being chilled, but not too cold. In fact for some Roses when they are too cold, we once again visit the ice cold Coors beer example. The fuller Roses, those made from the Malbec, the Sangiovese grapes can be totally enjoyed at slightly less than room temperature.
Ice in wine? Well my mother in law will not drink any white wine without 1 ice cube in it. In fact at restaurants, she will order a glass with one ice cube and ask for a glass of
ice cubes so she can add more to her wine.
I read this the other day and loved it, so I am sharing it here
It is commonly believed that putting ice cubes in your wine is a faux pas; watering down and diluting the flavours of the wine. … That’s what wine’s for, after all. ‘But, unless you’re drinking super-fast, the ice will melt and dilute the wine and it won’t taste as good
In the end – You know what?
Its really up to you to decide at what temperature you want to drink your wine!Wine is fun, so you dont need to follow any rules, do and drink what you like and how you like it!
