Red wine is at its best when served at room temperature, which should be around 59–64 degrees (Fahrenheit).
Exceptions include Lambrusco, young Beaujolais or Gamay wines, and other soft, light-bodied reds, which should be slightly chilled to around 50–55 degrees. (But keep in mind that Cru Beaujolais is best at room temperature.)
White wine is most often served chilled to less than 55 degrees, but here too there are exceptions, particularly for full-bodied whites.
The more complex and fuller in body a white wine is, the warmer it should be served — somewhere between 54 and 60 degrees.
Sweet wines and light, crisp whites show their best at temperatures of 45–50 degrees.
Generally speaking, rosé should be chilled to the same temperature as white wine — 45–50 degrees.
Sparkling Wine, Champagne
Serve sparkling wine and Champagne on the cooler side, between 45 and 50 degrees.
Many dessert wines are served chilled, with the notable exception of vintage Port.