Rose wine

Wine aroma comes from volatile compounds released into the air.[55] Vaporization of these compounds can be accelerated by twirling the wine glass or serving at room temperature. Many drinkers prefer to chill red wines that are already highly aromatic, like Chinon and Beaujolais.[56]

The ideal temperature for serving a particular wine is a matter of debate, but some broad guidelines have emerged that will generally enhance the experience of tasting certain common wines. A white wine should foster a sense of coolness, achieved by serving at "cellar temperature" (55°F/13°C). Light red wines drunk young should also be brought to the table at this temperature, where they will quickly rise a few degrees. Red wines are generally perceived best when served chambré ("at room temperature"). However, this does not mean the temperature of the dining room—often around 70°F/21°C—but rather the coolest room in the house and, therefore, always slightly cooler than the dining room itself. Pinot noir should be brought to the table for serving at 60°F/16°C and will reach its full bouquet at 65°F/18°C. Cabernet Sauvignon, zinfandel, and Rhone varieties should be served at 65°F/18°C and allowed to warm on the table to 70°F/21°C for best arom