Convention dictates that red wines should be served around room temperature and white wines should be served chilled. The objective of this study was to determine the sensory impact of white wine serving temperature (4, 10 and 18C) and red wine serving temperature (14, 18 and 23C) on wine sensory attributes. A trained panel evaluated a series of adjusted model wines served at different serving temperatures. The control white wine was adjusted to enhance sweetness and acidity, while the control red wine was adjusted to enhance bitterness and astringency. For both wines, the adjusted wine was rated significantly higher on the enhanced sensory attribute compared with the unaltered control. In white wine, serving temperature significantly affected perceived aroma, with sweetness and acidity intensities impacted by the interaction between the panelist and temperature (P ≤ 0.05). In red wine, serving temperature significantly affected aroma intensity. These results indicate that the sensory attributes of white wines may be more influenced by serving temperature than red wines.