chilled vs. room temp

[Innkeeper]

Hi JBH, and welcome to the Wine Board. Reds at 60-65 degrees F. Lt reds, e.g. Beaujolais, Bardolino, definitely 60 degrees. Whites 55 degrees. Sparkling 55 degrees. Dessert 45 degrees. All relative. The most important thing is if you don't have a cool wine cellar, and keep your wine in a warm room, room temperature won't work, and in fact over a not very long time, will ruin the wine. So, chill even reds a little before opening and serving.