Don’t ruin that $30 bottle of wine by serving it too warm or too cold. Getting the temperature right can make or break the taste.

Why don't we serve all wines at the same temperature? Because temperature affects wines differently.

For white wines that aren’t aromatic, you want to bring out the acidity and freshness. Cool, if not outright cold, temperatures will do this. For aromatic white wines like Viognier or Petit Manseng, you want slightly warmer temperatures to bring out the nose.

For a bold and intense red wine, you want to soften the tannins and make the wine rounder and softer. Warmer temperatures will do this. Cold temperatures will make tannic reds seem especially astringent and unpleasant. For softer reds, you can use slightly cooler temperatures, but only just so.

If you have to err, serve the wines too cold. They can always warm up in the glass.

If you’re told to serve the wines at “room temperature,” be forewarned: Room temperature historically in Europe means 60°. C'est froid!