A tuna fish salad entree should be served chilled so that the lettuce will remain crisp.
Sambuca should be chilled.
It is white wine and should be served chilled.
Port wine is never chilled. It is always served at room temperature. Ideally it should be served at about 16 degrees C.
White Zinfandel should be served chilled but, a red Zinfandel is not served chilled.
Sauternes can be served at either room temperature or chilled. Chilling the wine will reduce its cloying sweetness.
Typically white wine is served chilled and red wine is served at room temperature. If the dessert wine is a white then I'd suggest serving it chilled. A Marsalla wine is a red wine that is also quite sweet and is usually served chilled.
Personally I don't think they should be served at room temperature. I think they should always be chilled slightly but not a lot. They taste their best when not chilled too much.
Dry and Desert White Wines like chardonnay Savignon blanc should be served lightly chilled at wine fridge temperature which is around 15degrees C or 60 F. Most bubbly whites are best served Cold at fridge temperature.
No. Port should be served at room temperature.
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.
Port wine may be white or red and should be treated accordingly. Chilled for white and slightly less than room temperature for reds.
In general, red wines are served at room temperature. However, people should consume wine at the temperature they prefer.