Sparkling wines, Champagne and wines with high residual sugar such as berry selections, ice and straw wines are served very well chilled at a temperature of 6 - 8 ° C. The vast majority of white wines, rosé wines, Italian Lambrusco and Fino ****** should be served cold, but not overcooled, ie between 9 and 11 ° C. Light red wines, which are dominated by fruity character (typical is the **** from the Beaujolais and Loire region, but also the vast majority of red wines of local origin) will be appreciated at a temperature of 12-13 ° C, Port and Madeira one step higher at 14 ° C.