Despite being “aged,” wine is a perishable product. If you store it at 100 degrees, it will lose its flavor. However, if you store it at 3 degrees, just as much damage will be caused.

The trick is to store it at an ideal, stable temperature, and then to serve it at a temperature which best shows off its personal characteristics.

Serve the wine too cold, and all of the flavors will be hidden. Serve it too hot, and all you’ll taste is alcohol.

More than half of the enjoyment of wine is involved in the aroma. The taste has only four aspects; salty, sweet, sour, and acid. Your nose does the rest of the work.

You see, vapors are created as the wine becomes warmer. So, you want your wine to be just a few degrees below the ideal drinking temperature for this to work. Room temperature is rarely, if ever, a good temperature to serve wine at. Being too warm makes white wine taste dull and red wine too alcoholic.

Here are the best general temperatures for drinking wine at. Remember, however, the temperature of the room will be relative to this ‘idea temperature’. If your room is 60°F and you are serving a fine Burgundy, you’ll want to chill the Burgundy to 58°F to allow it a little breathing and warming up in the glass.
Temperatures are in Farenheit:

66  Vintage Port
64  Bordeaux, Shiraz
63  Red Burgundy, Cabernet
61  Rioja, Pinot Noir
59  Chianti, Zinfandel
57  Tawny/NV Port, Madeira
55  Ideal storage for all wines
48  Chardonnay
47  Riesling
45  Champagne
43  Ice Wines
41  Asti Spumanti

Do All Wines Need To Breathe?

No, not all. Red wines typically benefit most from breathing before drinking. However, there are a few select white wines that need to breathe, too.

As a rule of thumb, most wines need to breathe for about 15-20 minutes. But, if a wine is not aged and has high tannin levels, it’ll need more breathing time.

For example, a younger Cabernet Sauvignon will probably require about an hour for proper breathing and flavor softening to occur.

This is not to say you can’t drink it as soon as it’s been uncorked, but it’ll be better if you give it some time to breathe.

Aged or older wines, 8+ years, are a whole other animal. These wines will benefit most from opening and breathing, but they only have a small window of aeration time before the flavor profiles begin to deteriorate.

Some wrongly believe that simply uncorking the bottle and allowing it to sit is all it takes to breathe. This method doesn’t work. Simply put, there isn’t enough room at the opening of the bottle to allow adequate amounts of oxygen to aerate the wine.

So what’s the proper way to allow your wine to breathe? You’ve got two options: Decanter or Wine Glass.

Decanter
Use a decanter, a juice pitcher, or even a flower vase. Any clean, large container with a wide opening at the top will do. The increased opening is the key needed to allowing more air to make contact with your wine.

Wine Glass
Pour your wine into wine glasses and let it breathe. This certainly is a low-maintenance method and will work quite well. You want to be sure to pour your glass of wine at least 15 minutes before you’re ready to drink it, lest temptation get the best of you.

Here’s a tip for letting your wine breathe in the glass. Make sure you pour toward the center of the glass with at least 6 inches of fall from bottle to glass. This allows extra aeration during the actual pour.