Not all wines are meant to be served chilled, and not all of them are designed to be drunk at room temperature.
Each type of wine has an ideal temperature that makes it savory when gulped. Here are some rules:
1. The general rule is to serve white wines chilled and red wines served at room temperature.
2. The best temperature for serving Chardonnay is 11 – 12 degrees centigrade. Giving the wine away at 10 degrees and below will likely make it lose its flavor and aroma.
3. Red wine that is served at 25 degrees is likely lacking in finesse and freshness, and you might sense nothing more than the overpowering presence of alcohol. Putting your red in the refrigerator for 20 to 25 minutes is enough to cool it down a bit. If you happen to make your red stay in the ref long enough, it would make sense if you let it out for about 15 minutes before serving time.
3. It is best for white wines to be refrigerated for 2 to 3 hours before serving. But you should see to it that its temperature does not go lower than 5 degrees. A super cool white can make you feel nothing in the palate but its acidity.
4. To avoid over-chilling your white wine, it would be better not to put it in the refrigerator if you leave for work in the morning and drink the wine when you come back in the evening. A good option would be to fill a bucket with ice and water as you get home and drop your white wine in. It will bring your white to the perfect drinking temperature you’ve always wanted.
These are the rules, but they don’t have to prevail over your personal preferences. You might look weird breaking them, but who cares? It’s your own satisfaction that matters. Cheers!