Hi All! What is the proper serving temperature for variuos wines? Pinot Noir, Cabernet, Tempranillo, Syrah, Merlot, etc. Am I correct that whites in general should be chilled? Thank you in advance, and please forgive my ignorance!

Well.... most people serve whites too cold and serve reds too warm. I generally follow the following:

Red Wines - Between 58 and 65 degrees Farenheit
Pinot's at the low end
Merlot and Syrah like varietals in the middle
Cabernet and Zinfandel like varietals at the high end

White Wines - Between 45 and 55 degrees Farenheit
Sauvignon Blancs and Riesling type varietals at the low end
Full bodied whites (big chards) at the high end

Sparkling Wine - around 40 degrees Farenheit

Hope this helps.

I generally drink my vintage Bordeaux's chilled with liquid nitrogen (-346°F and -320.44°F) I find this really opens up my wine especially when dealing with right bank Bordeaux from the 1982 vintage.

correction to my last post..... I would leave the bottle in the desert sun for a few days...... this works particularily well with petrus, screaming eagle or Boone's strawberry hill.- love sully

Thanks, Shabong!