What are the optimal serving temperatures for sweet wines?

The optimal serving temperature for sweet wines is considered to be well chilled, typically between 6-8°C. Serving sweet wines at this cooler temperature enhances their refreshing qualities and balances the sweetness, allowing the acidity to come through and making the wine more palatable. Cooler temperatures can help to highlight the wine's fruity and floral aromas, which are often prominent in sweet styles, creating an enjoyable tasting experience.

In contrast, sweeter wines can become cloying or overwhelming if served too warm, as the sweetness may be accentuated and the acidity diminished. Therefore, the choice of serving temperature is essential to ensure the wine is experienced as intended, with balance and complexity.