sparkling and other white wines, where it can
cause a sulfury off-aroma similar to that
found in light-struck beer and milk (pp. 749,
21). And low temperatures, between 50 and
60ºF/10–15ºC, slow the wine’s development,
so that it remains complex and interesting for
the longest possible time.
Serving Temperatures Different kinds of
wine taste their best at different serving
temperatures. The colder a wine, the less tart,
sweet, and aromatic it seems. Intrinsically tart
and mildly aromatic wines, usually light white
and rosé wines, are best served cold, 42–
55ºF/5–13ºC. Less tart, more aromatic red
wines are more full-flavored at 60–68ºF/16–
20ºC. The strongly alcoholic, richly aromatic
port is said to taste best at 65–72ºF/18–22ºC.
Complex white wines may be served at higher
temperatures than their light cousins;
similarly, many light red wines are better at
cooler temperatures.