Serving temperature dramatically affects the wine experience. White and rosé wine are at their best at 8–12°C — too cold hides the aromas, too warm makes it flat and flabby. Light red wines such as Beaujolais suit 12–14°C, while fuller red wines such as Barolo and Bordeaux are served at 16–18°C. Serving red wine at room temperature only works if the room is cool.
Glass shape matters. A wide, tulip-shaped glass for red wine gives space for the aromas to gather. White wine glasses are narrower to maintain temperature. Sparkling wine is served in a long, narrow glass, a flute, which preserves the bubbles. Only fill the glass to a third — this gives room to swirl and collect the aromas.