Wine serving temperatures can greatly affect your experience when enjoying a bottle of wine. Aroma, body, sugar perception and acidity are all impacted by the wine’s serving temperature.
Experts recommend serving wine at three different temperatures, depending on the wine being served:
“Room” temperature, about 58-65 degrees Fharenheit – recommended for red wine, with Pinot Noir at the lower end; Chianti, Merlot and Syrah in the middle; and Cabernets and Zinfandels at the higher end;
“Cellar” temperature, about 48-58 degrees Fahrenheit – recommended for white wines, with Sauvignon Blancs at the lower end and full-bodied Chardonnays at the higher end of the range; and
“Ice Cold”, about 40-45 degrees Fahrenheit – recommended for sparkling wines and Champagnes.
The most common mistake is serving white wine too cold, and serving red wine too warm. When white wine is served too cold, it seems too acidic and the aroma, body and perception of sweetness are diminished. When red wine is served too warm, its aroma is dominated by alcohol rather than fruit and the flavors seem flat.
***Grabbed from: http://blog.iwawine.com/2005/05/a-guide-for-wine-serving-temperatures/