As a rule-of-thumb, light and medium-bodied white and rosé wines are served at cellar temperature, 50-55 °F or even lower.
This temperature allows the subtle aromas to come out but not the alcohol vapors.
As a rule-of-thumb, light and medium-bodied white and rosé wines are served at cellar temperature, 50-55 °F or even lower.
This temperature allows the subtle aromas to come out but not the alcohol vapors.