Sparkling & Dessert
Sparkling: cold but not frozen. Champagne, Cava, and quality Argentine sparkling want 6–8°C. Cold enough to keep the bubbles tiny and persistent, warm enough to actually taste the wine. Cheaper sparkling (Prosecco, basic Cava) can go colder — 4–6°C — because there's less subtle flavor to lose.
Dessert wines depend on style. Late-harvest aromatic whites (like Argentine late-harvest Torrontés) — 6–8°C, cold to balance the sweetness. Vintage Port — 16–18°C, almost room temperature, because the high alcohol and tannins need warmth to soften. Sweet Riesling — 8–10°C.
A common mistake: serving sparkling too cold (right from the freezer). It feels refreshing but you lose half the wine's character. Save the freezer for emergencies only — 15 minutes max, then back into the fridge or bucket.
