- Scotland’s Only Vineyard Continues to Not Produce Wine
- Best New Screwcap Wines
- 4 Ways to Get in Good with the Sommelier
- Virginia Wine Country Has a Chef Mega-Fan
- Three Wines That Were Aged Perfectly Before Release
- The Very Best Way to Deal With a Red Wine Stain
- Remapping Australian Wine
- If You Can't Afford Chianti's Ultra-High-End New Designation, Drink These Bottles
- What You Need to Know About the 2012 Bordeaux Vintage
- Wine Rivals Take it to the Court
The lighter the wine, the cooler it should be served.
Sparkling Wine: Below 40
Keep sparkling wine very cold. It tastes better, and won't spray all over the place when you open it.
- NV Parigot & Richard Crémant de Bourgogne Blanc Brut ($27) For five generations, Burgundy's Parigot family has been bottling this lovely, crisp brut.
- NV Avinyó Cava Brut Reserva ($17) This lively, creamy cava is made with grapes from Joan Esteve Nadal's 50-year-old vineyards in Spain's Penedès region.
White Wine: 45°-50°
White wines are more aromatic when served a few degrees above refrigerator temperature.
- 2012 Colosi Sicilia Bianco ($14) Sicily's red wines get more attention, but this floral white—a blend of three native varieties—is well worth seeking out.
- 2012 J. Lohr Riverstone Chardonnay ($14) The antithesis of the buttery California Chardonnay cliché, this wine shows the effects of a cool, rocky region.
Red Wine: 60°-65°
Warm red wines can seem too alcoholic. Pour them slightly cooler than room temperature.
- 2011 Sottimano Pairolero Barbera d'Alba ($25) A nicely tart, organically farmed red from a father-son team in Piedmont.
- 2011 Montes Twins ($15) Chile tries its hand at Argentina's go-to grape, Malbec.