While wine is well known as an important element of a proper dining experience, most people do not realize that serving wine at the proper room temperature is just as important as choosing the right type of wine.
The common rule of thumb dictates that red wines are best at room temperature and that white wines are best chilled but this is not always the truth.
This is because of the actual definition of what chilled and room temperature degrees are and the fact that the standard can vary from home to home.
For instance, room temperature, used to be much chillier than most people currently keep modern homes set at so chilled is now more appropriate for most red wines as they should be kept at about 13 to 18 degrees Celsius.
Conversely, chilled white wines should be kept at about 7 to 10 degrees Celsius and most refrigerators maintain temperatures of about 4 degrees.
The easy solution to both of these problems is that white wines should be placed into the refrigerator about an hour before they are meant to be served to obtain the right serving temperature with sweet or inexpensive white wines placed about two hours beforehand.
On the other hand, red wines should be placed in the fridge for about thirty minutes before they are served unless they are stored in a cool wine cellar.
Keep in mind that wine can be damaged if the temperature is changed drastically so trying to take a shortcut such as using an icebox or placing red wines near heat can have an adverse effect as well.
When in doubt, it is always better to serve wine on the colder side versus the warmer side as it can always heat in the glass.