How should sweet wines be served?

Wines with sugar preffer to be consumed slight colder in order to keep in taste balance and at the same time bring out their consistent characteristics. For white dessert wines, like Riesling or Sauternes, chill but not too cold, to around 45-50°F (7-10°C to hold on to their intensely smelling natures. A slightly cold red sweet wines such as the Ruby Port or Brachetto d'Acqui to the point of 55-60°F, (13-16°C) will not only reduce tannins but also bring out the fruitiness to your pleasure. Avoid serving the sweet wines too cold as this could deny the taste complexity of the wine.