Which wines should be chlled?

All wines (which includes champagne) should be chilled. The real question is: to what temperature?

Red wines should be served between 60 and 65 degrees.
White wines should be served between 50 and 55 degrees.
Champagne should be served between 45 and 50 degrees.


One common mistake is that people assume that serving red wine at 'room temperature' means 72 degrees. In fact, room temperature refers to old European wine cave/castle temperatures which were closer to 60 degrees.