Tip of the Day: Find the proper temperature for serving wine and learn about wine cellars

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I was at a wine dinner last night where we drank a variety of French red wines. Given the wide range of grapes in the 10 wines—primarily Syrah, Grenache, and Mourvèdre, with some Carignan and even a bit of Cabernet Sauvignon and Pinot Noir—and the somewhat warm, humid evening, I was wondering about the proper serving temperatures for the wines. Should we give some a bit of a chill? Do we need to decant any? There are no hard-and-fast rules associated with proper serving temperature. As we note in "How to Serve Wine," optimal pouring temperatures vary by wine type and characteristics. The body of wine plays as big of a role if not more of one in determining serving temperature. Use the chart below as a guide, and visit our wine page to find ratings and recommendations (available to subscribers) of good-value reds and whites. Essential information: Read about wine cellars/chillers and corkscrews.

Submitted @ 2009-06-15