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Do you have a question for Dr. Vinny? Can you refrigerate red wine?Now, I wouldn't recommend storing wines of any color in a refrigerator for a long time—the ideal conditions for storing leftover potato salad and the ideal conditions for aging wine are different enough that an ordinary refrigerator is not your best bet for medium- or long-term wine storage. But if you want to chill down your reds before drinking them, go for it. In fact, I believe that most red wines are drunk too warm (and that most whites are served too cold). I personally enjoy my reds with a slight chill on them—as in, taken out of a cellar's 55-degree temperature about an hour or so before serving. That's the equivalent of about 30 minutes in the fridge. Of course, the fastest way to cool down a bottle is in an ice bath. In a restaurant, I've even been known to slip an ice cube or two into my glass of red wine if it's been served at a temperature that's too tepid for my tastes.

And if you have an open bottle you can't finish, putting it in a refrigerator for a couple of days will give you some more mileage out of that wine. See all from Ask Dr. Vinny We break down the basics—how to taste, serve, store and more. » Maps of major wine regions » Grape variety characteristics Learn to taste wine like a pro, pull a cork with flair, get great wine service in a restaurant and more Learn from the experts and get the most out of each sip. Take one of our online courses or take them all—from the ABCs of Tasting to in-depth seminars on Food Pairing, California Cabernet, Bordeaux, Tuscany, Sensory Evaluation and more. Browse our course catalog Check out the professional wine sales and service courses Learn Wine Forum: Got questions? We Like Cold Beverages A Guide to Chilling Your Red Wine (Image credit: Sergey Ksen/Shutterstock) There's no rule that says you can't drink your red wine chilled to its tannic bones at refrigerator temperature (around 40°F), or that room-temperature red isn't perfectly fine — even if it is summer and you don't have AC.

That said, there is an ideal temperature to drink your red, and for most that's cellar temperature, or around 55°F to 60°F. top selling wine usaAt that temperature, your red will open up to show you its very best self.best bottle wine show So how do you achieve a temperature that's not too hot, not too cold, but just right? best cheap organic red wineHere are three rules for chilling your red wine, Goldilocks.box of wine amount Rule #1: Stick It in the Fridgered wine brands list india The easiest way to bring out the best of red wines at home is to toss bottles in the fridge before serving. best boxed wine available in canada

Since the average refrigerator is just 40°F, it doesn’t take long to get reds down from steamy to nuanced, aromatic perfection. best way to ship wine from italy to usRoughly an hour in the fridge, or just 15 minutes in the freezer, takes most wines from room temperature to cellar temperature glory.buy old wooden wine boxes If you over-chill, don't worry, as it's easy to remedy: “Set the wine out in a dark, cool location to warm up slightly,” says Jienna Basaldu, wine director of Sacramento’s Sutter Club, who also warns against placing them in direct light or heat, which can harm the wine.best wine cooler drink Basaldu also suggests investing in a wine fridge to keep your reds (and whites) ready any time. Are you ready for that step?

Here's how to know. Rule #2: Not All Red Wines Are Created Equal While it's true that most reds are happiest and tastiest at cellar temperature, some wines like to be slightly warmer or colder. Bold reds like Zinfandel and Cabernet Sauvignon are best at the cellar temperature sweet spot. Leave them in the fridge for too long and their firm tannins will tighten. On the other hand, light-bodied reds can stand up to more extensive fridge time. “Reds low in tannins, like Chinon, Beaujolais, and Red Burgundy are a few of the reds I like to see slightly chilled,” says Basaldu. Pinot Noir, Dolcetto, and Schiava are three more reds to serve slightly cooler than cellar temp. Rule #3: Keep the Chill Going Now that you have your red wine at its ideal temperature, you want to keep it that way, which can be a challenge in the summertime — especially if you're drinking outdoors. Use a chilled glass as you would for beer, or toss a reusable ice cube or whiskey stone into your glass.

It's also not blasphemy to pour your favorite red wine over a big pile of ice. If you like it, do it. Do you have any more tips for achieving wine temperature nirvana? Share with us in the comments!"An ice bucket?" asked the waiter in a tapas bar I visited in Barcelona recently. "For a red wine, señor?" I swear I saw steam barrelling out of his ears as various Catalan heads swivelled in my direction. But I insisted and, grudgingly, he brought what I'd asked for. It's a discussion I have had far too often in bars and restaurants. The reason is that most red wines are served way too warm, just as whites are frequently chilled to within a degree of extinction. Too many establishments believe that reds taste best at room temperature, advice that was probably true before the invention of central heating but is more or less redundant nowadays, unless you live in an igloo. The temperature of the wine in your glass can have a marked impact on the way it smells and tastes. If you don't believe me, try the same wine first at 15C and then at 22C.

The fruit and the perfume will be more pronounced in the former, while in the latter, the alcohol will leap out of the glass and the flavours will seem jammy and indistinct. That's why I give most reds 20 minutes in the fridge at home before I open them, and some considerably more than that. How cool can you go? Especially if they are unoaked, 14C is no problem for lighter-bodied red grapes such as Pinot Noir, Gamay, Corvina, Tempranillo and Cabernet Franc. The only thing you need to be wary of is tannin, whether from the grapes themselves or from new or nearly-new oak barrels. The sturdier and more astringent the wine, the warmer you should serve it. I wouldn't be tempted to go above 18C, even for a Barolo or a Bordeaux red. Apart from chunky wines like these, you can chill pretty much anything red to 14C. But lighter, fruitier wine is where you'll notice the biggest difference. Try putting the juicy, raspberryish 2007 Asda Extra Special Beaujolais Villages, Boisset (£4.61, 12.5%), the grassy, stylish, unoaked Cabernet Franc 2007 Domaine du Colombier Chinon (£5.99, 13%, Sainsbury's) or the cherryish, easy-drinking 2007 Mâcon Rouge, Cave de Prissé (£6.99, 12.5%, Marks & Spencer) made, unusually, from Gamay in the southern part of Burgundy, in an ice-bucket or fridge.