Wine can take many years to mature. It is therefore worth taking some precautions when serving your wine.
The main thing to consider is the serving temperature. Wine is a combination of volatile substances, such as ethers, which give it its aromas. These substances evaporate at very specific temperatures, which should be observed.
A wine which is too cold will have no aroma, or very little. In a wine which is too warm, the alcohol will seem very pronounced, all the olfactory elements having then evaporated.
Each wine has its own specific serving temperature, which should be observed.

 

Some examples of standard temperatures for serving wine
 
French wines Australian wines
 
Alsace 13 °C Cabernet sauvignon 17 °C
Beaujolais 10 °C Cabernet franc 16 °C
Sweet White Bordeaux 6 °C Chardonnay 10 °C
Dry White Bordeaux 8 °C Merlot 17 °C
Bordeaux Reds 17 °C Muscat à petit grain 6 °C
Burgundy Whites 11 °C Pinot noir 15 °C
Burgundy Reds 18 °C Sauvignon blanc 8 °C
Champagne 6 °C Semillon 8 °C
Jura 10 °C Shiraz 18 °C
Languedoc-Roussillon 13 °C Verdhelo 7 °C
Provence Rosé 12 °C    
Savoie 9 °C Other wines
Dry White Loire Wines 10 °C    
Sweet White Loire Wines 7 °C California 16 °C
Loire Reds 14 °C Chile 15 °C
Rhône wines 15 °C Spain 17 °C
Sweet Wines from the South-West 10 °C Italy 16 °C
Reds from the South-West 15 °C