Wines with different flavors are served at different temperatures, and each has its own optimal drinking temperature. Specific drinking temperature standards are: 16-18 ℃ for fine red Bordeaux wines, 14-16 ℃ for red Burgundy wines, and 10-13 ℃ for light red wines from Beaujolais. White wines should be served at 6-10°C for spicy and powerful white wines, 10-13°C for strong fine white wines, and 4-8°C for sparkling wines from Champagne. Serving chilled intensifies the fresh acidity and sweetness of white wines and, in the case of sparkling wines, enhances the volume of bubbles. Red wines that are chilled add a sour flavor, so they basically don't need to be chilled, but lighter red wines that are served chilled make the acidity more lively and have a different flavor.
How do you control the optimal serving temperature of your wine? The best thing to do is to use a wine ice bucket. The way to calculate the time it takes to bring a wine at room temperature down to the desired temperature is to assume that the room temperature is 22 degrees Celsius and you want to bring the wine down to 12 degrees Celsius, then put 22-12=10, which means that the chilling time will take about 10 minutes. Cooling wine in a wine ice bucket keeps the wine from losing its original flavor, and when the temperature of the bottle rises, it is easy and convenient to manage the temperature by placing it in the ice bucket again. Ice buckets come in everything from aluminum to high quality silverware, simple glass or expensive crystal. But no matter what kind, you can only put about 1-2 bottles of wine at a time, and an ice bucket that is taller than the neck of the bottle is ideal, with a ratio of ice to water of 6:40. If you don't have an ice bucket around, a bucket of water from your daily life will also do.