Temperature: Proper serving temperature for wines?
The customary practice is to serve red wines at room temperature and white (and pink) wines cold. Experience has shown that they usually taste best this way; red wines seem dank and flavorless at cold temperatures, while most white wines are more refreshing that way.
If it's a hot summer day, though, it's certainly acceptable to stick your bottle of red in the refrigerator for 30 to 60 minutes to cool it slightly. Conversely, very fine whites shouldn't be served ice-cold, as freezing temperatures may "stun" your taste buds and diminish your enjoyment. Take good whites out of the fridge or ice bucket at least a half hour before serving.\r\n